I love how this recipe brings together different textures and flavors in one bite. The buns are tender and slightly cheesy, while the chicken inside packs a flavorful punch with its spicy, creamy sauce. It’s a great option for lunch, dinner, or even as a fun party snack. I also like that everything—from the dough to the filling—is made from scratch, giving me full control over the spice level and richness.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough 75 ml Lukewarm Water 200 ml Lukewarm Milk 15 g Honey 9 g Instant Yeast 1 whole Beaten Egg 30 ml Sunflower Oil 600 g Flour 8 g Salt 25 g Butter 40 g Parmesan Cheese 2 g Cayenne Powder 1.5 g Onion Powder 1 g Black Pepper Powder
For the Chicken Filling 700 g Chicken Fillet 5 g Salt 3 g Onion Powder 3 g Garlic Powder 4 g Cayenne Powder 1.5 g Black Pepper Powder 15 g Sambal Oelek 10 ml Soy Sauce 1 whole Beaten Egg
For the Coating 150 g Cornstarch 2 g Salt 1.5 g Black Pepper Powder 3 g Onion Powder
For the Sauce 120 g Mayonnaise 75 g Chili Sauce 20 g Sambal Oelek
Directions
To make the buns, I start by mixing lukewarm water, milk, honey, and yeast in a large bowl and letting it sit for about 5 minutes until it gets bubbly. Then I add the beaten egg and sunflower oil, stirring to combine before mixing in the flour, salt, and butter. I knead the dough for about 10 to 12 minutes until it becomes smooth and elastic, then let it rise in a warm place for an hour until doubled in size.
While the dough is rising, I prepare the chicken filling by mixing the chicken fillet with salt, onion powder, garlic powder, cayenne powder, black pepper, sambal oelek, soy sauce, and beaten egg. I let it marinate in the refrigerator for 30 minutes so the flavors blend nicely.
After the dough rises, I punch it down and divide it into 14 equal pieces. I roll each piece into a ball, then flatten and shape it into a rectangle. I fold them, brush them with milk, and roll them in Parmesan cheese. I let them rise again for another 30 minutes.
I preheat my oven to 200°C (392°F) and bake the buns for 12 to 15 minutes until they turn golden and puffed.
While they bake, I coat the marinated chicken in the cornstarch mixture and fry it in hot oil until golden and crispy. Then I toss the crispy chicken in the sauce made from mayonnaise, chili sauce, and sambal oelek. Finally, I fill each bun generously with the saucy chicken and, if I want, add fresh veggies or extra sauce for more flavor.
Servings and Timing
This recipe makes about 14 buns. The prep time takes around 30 minutes, the cook time about 15 minutes, and the dough needs around 1 hour to rise. Altogether, it takes roughly 1 hour and 45 minutes from start to finish. Each bun has about 350 calories.
Variations
I like to experiment with this recipe depending on my mood. Sometimes I add shredded mozzarella inside the buns for extra cheesiness. For a milder version, I reduce the sambal oelek or replace it with ketchup for a tangy twist. I also enjoy adding chopped green onions or bell peppers to the chicken filling for more texture and color.
Storage/Reheating
I store leftover buns in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 180°C (356°F) for about 5 to 7 minutes so they stay soft and fresh. If I’m short on time, I pop them in the microwave for 30 seconds, but I prefer the oven for the best texture. The filling can also be stored separately and reheated on the stovetop before assembling.
FAQs
How spicy are these Cheesy Dynamite Chicken Buns?
They’re moderately spicy, but I can adjust the heat by adding more or less sambal oelek.
Can I use store-bought dough instead of making it from scratch?
Yes, I can use ready-made dough if I’m short on time, though homemade dough gives better texture and flavor.
What can I use instead of sambal oelek?
I sometimes replace sambal oelek with sriracha or chili paste for a similar level of heat.
Can I bake the chicken instead of frying it?
Yes, baking at 200°C (392°F) for about 20 minutes gives a healthier alternative, though frying makes it crispier.
How do I know when the dough is ready to bake?
When the buns double in size and feel airy when touched, they’re ready for baking.
Can I freeze these buns?
Absolutely. I freeze them after baking and cooling completely, then reheat in the oven before serving.
Can I make this recipe vegetarian?
Yes, I can substitute the chicken with paneer, tofu, or sautéed mushrooms for a vegetarian version.
What cheese works best for this recipe?
Parmesan adds a savory touch, but I also like using cheddar or mozzarella for a gooier texture.
Can I make smaller or larger buns?
Yes, I can shape the dough into smaller sliders for parties or larger buns for a meal-sized version.
What side dishes go well with these buns?
I like pairing them with a simple salad, fries, or even a creamy coleslaw for balance.
Conclusion
I love how these Cheesy Dynamite Chicken Buns bring together comfort and spice in such a fun, satisfying way. The soft, cheesy bread combined with the crispy, saucy chicken makes every bite irresistible. Whether I’m making them for a family dinner or sharing them at a party, they always impress and disappear fast.
Cheesy Dynamite Chicken Buns are soft, fluffy buns filled with spicy, creamy chicken coated in a fiery mayo-chili sauce and topped with cheesy goodness. They’re perfect for dinner, parties, or a fun snack that blends comfort and bold flavors.
Ingredients
75 ml Lukewarm Water
200 ml Lukewarm Milk
15 g Honey
9 g Instant Yeast
1 whole Beaten Egg
30 ml Sunflower Oil
600 g Flour
8 g Salt
25 g Butter
40 g Parmesan Cheese
2 g Cayenne Powder
1.5 g Onion Powder
1 g Black Pepper Powder
700 g Chicken Fillet
5 g Salt
3 g Onion Powder
3 g Garlic Powder
4 g Cayenne Powder
1.5 g Black Pepper Powder
15 g Sambal Oelek
10 ml Soy Sauce
1 whole Beaten Egg
150 g Cornstarch
2 g Salt
1.5 g Black Pepper Powder
3 g Onion Powder
120 g Mayonnaise
75 g Chili Sauce
20 g Sambal Oelek
Instructions
In a large bowl, mix lukewarm water, milk, honey, and yeast. Let it sit for 5 minutes until bubbly.
Add the beaten egg and sunflower oil, then stir to combine.
Mix in flour, salt, cayenne, onion powder, black pepper, butter, and Parmesan cheese. Knead for 10–12 minutes until smooth and elastic.
Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
Meanwhile, combine chicken fillet with salt, onion powder, garlic powder, cayenne, black pepper, sambal oelek, soy sauce, and egg. Marinate in the refrigerator for 30 minutes.
Punch down the dough and divide it into 14 equal pieces. Shape each into a ball, then flatten into rectangles. Brush with milk and roll in Parmesan cheese.
Arrange on a baking tray and let rise for another 30 minutes.
Preheat the oven to 200°C (392°F) and bake for 12–15 minutes until golden and puffed.
In another bowl, mix cornstarch, salt, black pepper, and onion powder. Coat the marinated chicken evenly.
Fry the coated chicken pieces in hot oil until golden and crispy. Drain excess oil.
Mix mayonnaise, chili sauce, and sambal oelek to make the sauce. Toss fried chicken in this sauce.
Slice open each baked bun and fill generously with the saucy chicken. Add extra sauce or veggies if desired.
Notes
For milder flavor, reduce sambal oelek or substitute with ketchup.
Stuff buns with mozzarella for extra cheesiness.
Store in an airtight container for up to 3 days or freeze for longer storage.
Reheat in the oven at 180°C for 5–7 minutes to maintain texture.
You can bake the chicken instead of frying for a lighter option.
