Description
Enjoy crispy, golden cheesy dynamite chicken buns filled with juicy, spicy chicken, topped with a cheesy kick and a saucy punch. This recipe is fun to make and even better to eat!
Ingredients
- Dough:
- 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
- Topping:
- 40 g Parmesan cheese
- 2 g cayenne powder
- 1.5 g onion powder
- 1 g black pepper powder
- Chicken Mixture:
- 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
- Extra:
- Milk
- Cornstarch Mixture:
- 150 g cornstarch
- 2 g salt
- 1.5 g black pepper powder
- 3 g onion powder
- Sauce:
- 120 g mayonnaise
- 75 g chili sauce
- 20 g sambal oelek
Instructions
- 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 well. 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 the 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 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 ℃ (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 ℃, 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 bread with fresh vegetables, chicken, and extra sauce to taste.
Notes
- Make sure the milk is not too hot, around 37-40 degrees Celsius. Too hot milk can kill the yeast, preventing the dough from rising.
- If you’re using a stand mixer, knead the dough for 8-10 minutes at medium speed. For manual kneading, 10-12 minutes is ideal.
- Marinate the chicken in the fridge for at least 1-2 hours for a more intense flavor. Even better is to let it rest overnight.
- Cut the chicken into smaller pieces or strips so that they cook evenly and fit better into the rolls.
- Check the oil temperature with a thermometer. If the oil is too hot, the outside may burn while the inside remains raw. The ideal temperature is 175 ℃.
- Adjust the amount of sambal in the sauce depending on how spicy you want it. You can also add a bit of lime juice for extra freshness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bun
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg
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