Cheesy Dynamite Chicken Buns

Cheesy Dynamite Chicken Buns are a bold, flavor-packed treat that brings together soft homemade buns, spicy chicken, gooey cheese and a tangy sauce. If you love a good snack that’s both comforting and exciting, this recipe is for you—perfect for sharing, parties or a fun weekend bake. With the dough rising and the chicken marinating, you’ll get great aroma and taste all the way through.

Why You’ll Love This Recipe

You’ll love these buns because they hit so many textures and tastes: the dough is pillowy and golden-crisp, the chicken filling is spicy and juicy, the topping adds cheesy crunch, and the sauce ties it all together with creaminess and heat. They’re indulgent yet approachable, impressive yet fun to make. Whether you’re feeding friends or treating yourself, this recipe brings the “wow” without being overly complicated.

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 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 egg

Extra

• Milk (for brushing)

Corn​starch 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

Step​-by​-Step: How to Make Cheesy Dynamite Chicken Buns

1. Combine the lukewarm water and milk, honey and yeast in a bowl. Let sit for about 5 minutes until the yeast is active.
2. Add the beaten egg and sunflower oil to the mixture. Then add the flour, salt and butter. Knead until smooth (8​-10 minutes with a stand mixer, 10​-12 by hand).
3. Cover the dough and let it rise in a warm place for about 1 hour or until it has doubled in size.
4. While the dough rises, make the topping: mix Parmesan cheese, cayenne powder, onion powder and black pepper together; set aside.
5. Prepare the chicken: wash and cut into pieces, place in a bowl and add the salt, onion powder, garlic powder, cayenne powder, black pepper, sambal oelek, soy sauce and beaten egg. Mix thoroughly and refrigerate to marinate for at least 1​-2 hours (or overnight for best flavour).
6. Once the dough has risen, deflate it and divide it into 14 equal pieces (≈70 g each). Shape into balls.
7. Roll each ball into a rectangle (~15​×13 cm), fold in half, brush with milk, then dip one side into the Parmesan-topping mixture and place on a baking sheet lined with parchment paper. Make a few slashes on top. Let them rise for 30 minutes or until doubled.
8. Preheat your oven to 200 °C (392 °F). Bake the buns for 12​-15 minutes until golden brown. Keep an eye as ovens vary.
9. While buns bake, in a bowl combine cornstarch, salt, black pepper, onion powder. Toss the marinated chicken pieces in this mixture to coat.
10. Heat sunflower oil in a skillet to ~175 °C (350 °F). Cook the chicken pieces in hot oil until they turn golden and are fully cooked inside.
11. In another bowl, combine mayonnaise, chili sauce and sambal oelek to make the sauce. Toss the fried chicken in this sauce until well coated.
12. To assemble: split the buns (or slice open), fill with fresh vegetables (if desired), add the saucy chicken, and extra sauce if you like. Serve warm and enjoy.

Helpful Tips

• Ensure the milk is around 37​-40 °C (not too hot) so you don’t kill the yeast.
• When kneading by hand, take about 10​-12 minutes; if using a stand mixer, 8​-10 at medium speed will suffice.
• Marinating the chicken longer (overnight) will deepen the flavour.
• Use a thermometer to check frying oil; ~175 °C is ideal so the chicken cooks through without burning on the outside.
• Adjust the sambal oelek in the sauce depending on how spicy you like it. You can also add a bit of lime juice for brightness.

Substitutions And Variations

• Chicken alternative: Use turkey fillet or thinly sliced pork if you prefer.
• Spice level: Reduce cayenne or sambal for milder taste or increase for extra heat.
• Cheese topping: Swap Parmesan for grated cheddar or a mix of cheeses for a different melt and flavour.
• Bun flavour: For whole wheat, substitute part of flour (e.g., 200 g) with whole wheat flour—but expect a denser bun.
• Sauce twist: Try using Greek yogurt instead of mayonnaise for a lighter version, or add garlic paste for extra kick.
• Vegetable add-ins: Add sliced jalapeños, diced bell peppers, or pickled onions for extra texture and flavour.

Storage Instructions

• Buns: Keep any leftover buns in an airtight container at room temperature for up to two days.
• Filling: The chicken filling (without sauce) can be refrigerated in a sealed container for up to 2 days. Reheat thoroughly before using.
• Sauce: Store the sauce in a separate container in the fridge for up to 3 days. Give it a good stir before using as it may separate.
• When ready to serve again, warm the bun and filling separately and assemble just before serving to retain freshness and texture.

Nutritional Information

Estimated per bun (based on 14 portions):

• Calories: ~350​-400 kcal
• Protein: ~25​-30 g
• Carbohydrates: ~30​-35 g (from dough)
• Fat: ~15​-20 g (from butter, oil, mayonnaise)
• Sodium: moderate to high (due to soy sauce, seasoning, mayo)
• Fiber: ~1​-2 g (unless you add extra veggies)
  Note: These are approximate values and will vary with exact ingredients and portion sizes.

Serving Suggestions

• Serve warm right after assembly so the bun is fluffy and the chicken is hot.
• Pair with a fresh green salad or coleslaw to balance richness and spice.
• Offer extra sauce on the side for guests to customise.
• Great for brunch, a casual dinner, snack party platter or even lunch boxes (wrap individually in foil to keep warm).
• A cold beer, iced tea or lemonade would pair nicely to cut through the heat and richness.

Frequently Asked Questions About Cheesy Dynamite Chicken Buns

Q1: Can I make the dough ahead of time?
Yes. You can prepare the dough, let it rise once, then refrigerate it (covered) overnight. The next day, let it come to room temp, then shape into buns. This slow fermentation can improve flavour.

Q2: Can I bake the chicken instead of frying?
Absolutely. To reduce oil usage, pre​-heat the oven to around 200 °C, spread the coated chicken on a baking sheet and bake for ~15​-20 minutes or until golden and cooked through, flipping once halfway.

Q3: Is the topping necessary?
The Parmesan-cayenne topping adds flavour and a little crunch on the bun’s surface, boosting the “dynamite” impact. If you omit it, the buns will still be delicious—but you’ll lose that extra layer of intensity.

Q4: How do I keep the buns from getting soggy when assembled ahead of time?
If assembling ahead, put the sauce and chicken apart from the bun until just before eating. Brush the bun with a little melted butter instead of sauce to slow moisture absorption. Then when serving, add filling right before handing out.

Q5: Can I freeze the buns?
Yes. Once baked and cooled, wrap them individually in foil or plastic wrap and freeze for up to 2 months. Reheat in a 175​-180 °C oven for ~8​-10 minutes from frozen (unwrapped) and then fill with warm sauce and chicken.

Conclusion

Thank you for reading about this fun, flavour-packed dish—Cheesy Dynamite Chicken Buns. It’s been a joy sharing this recipe with you. I hope you find the dough easy to handle, the chicken marinade exciting, and the final result absolutely delicious. Baking and filling these buns is a fun project, and seeing friends or family enjoy them is very rewarding. I truly encourage you to try it soon, experiment with the toppings and sauces as you like, and savour every bite. Happy cooking, enjoy your meals, and thank you for being part of this food-loving community.

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