Serving Versatility
Cheesy Dynamite Chicken Buns are not just a one-way meal! You can enjoy them in many delightful ways. Try serving them over a bed of fluffy rice, or toss them with noodles for a fun twist. For a low-carb option, make a delicious wrap filled with fresh greens and your favorite sauce. You can even savor them solo for a late-night snack or a quick lunch. The possibilities are endless!
Full Recipe Section
Ingredients:
- 75 ml water
- 200 ml milk
- 15 g honey
- 9 g instant yeast
- 1 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 filet
- 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 egg (for egg wash)
- milk (for brushing)
- 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
Directions:
- Combine the lukewarm water, lukewarm milk, honey, and yeast in a bowl. Mix well and let it sit for 5 minutes.
- Add the beaten egg and sunflower oil. Mix thoroughly. Then add the flour, salt, and butter. Knead the dough for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until doubled in size.
- In a bowl, combine the Parmesan cheese, cayenne powder, onion powder, and black pepper. Mix well and set aside.
- Wash and cut the chicken into pieces and place them in a deep bowl. Add the salt, onion powder, garlic powder, cayenne powder, black pepper, sambal, soy sauce, and beaten egg. Mix until combined. Cover and refrigerate.
- Deflate the dough and divide it into 14 equal pieces, approximately 70 g each. Shape into balls.
- Roll each ball of dough into a rectangle about 15 x 13 cm (11 x 10 inches) and fold it in half.
- Brush with milk.
- Dip one side into the Parmesan mixture.
- Place the dough on a baking sheet lined with parchment paper and make a few slashes on the top. Let it rise for 30 minutes or until doubled in size.
- Bake the rolls in a preheated oven at 200 °C (392 °F) for 12-15 minutes until golden brown. Keep an eye on the baking time as each oven is different.
- In a bowl, combine the cornstarch, salt, black pepper, and onion powder. Mix well.
- Coat the chicken thoroughly with the cornstarch mixture. Place on a sheet of parchment paper.
- Heat a thin layer of sunflower oil in a skillet over medium heat (175 °C, 350 °F). Fry the chicken until golden brown and drain on paper towels.
- In a bowl, combine the mayonnaise, chili sauce, and sambal. Mix well.
- Toss the fried chicken with the sauce.
- Fill the buns with fresh vegetables, chicken, and extra sauce to taste.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 14
Calories: Approximately 250 per bun
Why You’ll Love This Recipe
You will fall in love with this recipe for so many reasons! First, it’s quick to prepare, making it a perfect choice for busy weeknights. The ingredients are budget-friendly, so you won’t break the bank enjoying this meal. Every bite is loaded with big, cozy flavors that will warm your heart. Plus, it’s packed with nutrition, giving you the energy you need. And if you want to customize it, go ahead and add your favorite spices or veggies!
Cultural or Cooking Technique Note
These buns blend different cooking techniques, including baking and frying, which creates a delightful contrast of textures. The combination of soft, fluffy bread and crispy chicken makes each bite a true treat!
Serving Suggestions
- Serve the Cheesy Dynamite Chicken Buns with a side of steamed vegetables for a complete meal.
- Pair them with a fresh salad for a light and refreshing option.
- Enjoy them in a wrap with crunchy lettuce and a drizzle of additional sauce.
- Try a fun twist by placing them on a platter with dipping sauces for a perfect party appetizer.
Pro Tips for Success
To elevate the flavors, don’t hesitate to adjust the seasoning to your taste. Keep an eye on your heat when frying the chicken; you want it golden brown, not burnt. When chopping the chicken, cut it into even pieces for uniform cooking and tenderness.
Storage & Reheating
If you have leftovers (which is rare!), store the buns in an airtight container in the fridge for up to 3 days. You can also freeze them for a quick meal later. To reheat, microwave them for a few seconds or pop them back in the oven for a bit to keep that lovely texture.
Closing Paragraph
I can’t wait for you to try making these Cheesy Dynamite Chicken Buns! They’re not only simple but also a joy to customize. So get in the kitchen, unleash your creativity, and don’t forget to share your versions with me! If you enjoyed this recipe, please share your thoughts, rate it, or leave a comment below.
Final Thoughts
Cooking is about bringing warmth and love into your home, and these buns are a perfect way to do just that. I hope you find as much joy in making them as I do. Happy cooking, dear friends!
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Cheesy Dynamite Chicken Buns
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Baking sheet lined with parchment paper
- Stand mixer or hands for kneading
- Skillet or deep pan for frying
- Rolling Pin
Ingredients
For the Dough
- 75 ml water lukewarm
- 200 ml milk lukewarm
- 15 g honey
- 9 g instant yeast
- 1 egg beaten
- 30 ml sunflower oil
- 600 g all-purpose flour
- 8 g salt
- 25 g butter softened
For the Cheese Seasoning
- 40 g Parmesan cheese grated
- 2 g cayenne powder
- 1.5 g onion powder
- 1 g black pepper powder
For the Chicken
- 700 g chicken fillet cut into bite-sized pieces
- 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 egg for coating
For Frying
- 150 g cornstarch
- 2 g salt
- 1.5 g black pepper powder
- 3 g onion powder
For the Dynamite Sauce
- 120 g mayonnaise
- 75 g chili sauce
- 20 g sambal oelek
Instructions
- Make the Dough: In a bowl, mix lukewarm water, milk, honey, and yeast. Let it sit for 5 minutes until bubbly. Add the beaten egg, sunflower oil, flour, salt, and butter. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
- Prepare the Cheese Coating: Mix Parmesan cheese, cayenne powder, onion powder, and black pepper together in a small bowl. Set aside.
- Prepare the Chicken: In a bowl, combine chicken pieces with salt, onion powder, garlic powder, cayenne powder, black pepper, sambal, soy sauce, and a beaten egg. Mix well and refrigerate for 15 minutes.
- Shape the Buns: Deflate the dough and divide into 14 equal pieces (about 70 g each). Roll into balls, then flatten into rectangles (15×13 cm). Fold in half, brush with milk, and dip one side in the Parmesan mixture. Place on a parchment-lined baking sheet, make small slashes on top, and let rise for 30 minutes.
- Bake: Bake the buns at 200°C (392°F) for 12–15 minutes, or until golden brown. Allow to cool slightly.
- Fry the Chicken: Mix cornstarch, salt, black pepper, and onion powder. Coat marinated chicken in the mixture. Heat oil to 175°C (350°F) and fry until golden brown. Drain on paper towels.
- Make the Sauce: In a bowl, combine mayonnaise, chili sauce, and sambal oelek. Mix until creamy and well blended.
- Assemble: Toss the fried chicken in the dynamite sauce. Slice open each bun and fill with sauced chicken, fresh veggies, and extra sauce if desired.