Ingredients
Dough
- 75 ml water
- 200 ml milk (37-40°C)
- 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 (for brushing)
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
- Prepare the Dough. In a bowl, combine water, warm milk (37-40°C), honey, and instant yeast. Let it activate for 5 minutes until foamy. In a large mixing bowl, add flour and salt, then mix in the yeast mixture, egg, sunflower oil, and melted butter. Knead the dough using a stand mixer at medium speed for 8-10 minutes or by hand for 10-12 minutes until smooth and elastic. Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
- Marinate the Chicken. Cut the chicken filet into small pieces or strips. In a bowl, combine chicken with salt, onion powder, garlic powder, cayenne powder, black pepper powder, sambal oelek, soy sauce, and egg. Mix well to coat all pieces evenly. Cover and marinate in the refrigerator for at least 1-2 hours, preferably overnight for best flavor.
- Prepare the Cornstarch Coating. In a separate bowl, mix cornstarch, salt, black pepper powder, and onion powder thoroughly. Dredge the marinated chicken pieces in the cornstarch mixture, ensuring each piece is evenly coated for a crispy finish when fried.
- Fry the Chicken. Heat oil in a deep fryer or heavy skillet to 175°C (347°F). Fry the coated chicken pieces in batches until golden brown and cooked through, approximately 4-6 minutes per batch. Use a thermometer to monitor temperature, avoiding overheating. Drain on paper towels to remove excess oil.
- Shape and Fill the Buns. After the dough has risen, punch it down and divide into 14 equal portions. Flatten each piece, place some fried chicken in the center, and carefully fold the dough over to seal, shaping into a bun. Place buns on a baking tray lined with parchment.
- Apply Topping and Bake. Mix Parmesan cheese, cayenne powder, onion powder, and black pepper powder to create the topping. Brush the buns with milk, then sprinkle the spicy Parmesan topping evenly over each bun. Bake in a preheated oven at 190°C (375°F) for 15-20 minutes, or until golden and cooked through.
- Make the Sauce. While buns bake, mix mayonnaise, chili sauce, and sambal oelek together in a small bowl until smooth. Adjust sambal oelek to your desired spice level. Optionally add a squeeze of lime juice for freshness.
- Serve. Allow the Cheesy Dynamite Chicken Buns to cool slightly after baking. Serve warm with the spicy chili mayonnaise sauce on the side for dipping or spreading.
Notes
- Use milk at 37-40°C to activate yeast properly without killing it.
- Knead the dough thoroughly for 8-10 minutes in a stand mixer or 10-12 minutes by hand for best texture.
- Marinate chicken for at least 1-2 hours, overnight marinade enhances the flavor significantly.
- Cut chicken into smaller strips to ensure even cooking and better fit inside buns.
- Maintain oil temperature at 175°C to avoid burning the outside before the inside cooks fully.
- Adjust sambal oelek quantity in the sauce to control spiciness.
- Optional lime juice addition in sauce adds a bright, fresh contrast to spicy flavors.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying and Baking
- Cuisine: Fusion - Asian influenced
