Description
Soft, cheesy buns filled with spicy fried chicken tossed in a creamy dynamite sauce. A perfect homemade street-style snack packed with bold flavor.
Ingredients
For the 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
For the Chicken:
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
Cornstarch Coating:
150 g cornstarch
2 g salt
1.5 g black pepper powder
3 g onion powder
Cheesy Topping:
40 g Parmesan cheese
2 g cayenne powder
1.5 g onion powder
1 g black pepper powder
Sauce:
120 g mayonnaise
75 g chili sauce
20 g sambal oelek
Extra:
Milk for brushing
Instructions
1. Combine lukewarm water, milk, honey, and yeast. Let sit for 5 minutes.
2. Add egg and oil, then mix in flour, salt, and butter. Knead for 10–12 minutes until smooth.
3. Cover and let the dough rise for 1 hour until doubled.
4. Mix Parmesan, cayenne, onion powder, and black pepper. Set aside.
5. Chop chicken and mix with all marinade ingredients. Chill for 1 hour.
6. Divide dough into 14 balls, roll each into a rectangle, fold, brush with milk, and dip in cheese mix.
7. Place on parchment-lined tray, slash tops, and let rise 30 minutes.
8. Bake at 200°C (392°F) for 12–15 minutes until golden.
9. Mix cornstarch coating, coat chicken, and fry in sunflower oil at 175°C (350°F) until crispy.
10. Mix sauce ingredients in a bowl.
11. Toss fried chicken in sauce.
12. Slice buns and fill with chicken, veggies, and extra sauce.
Notes
Use a thermometer to monitor oil temperature for perfect frying.
Let the dough fully rise to get soft, fluffy buns.
Chilling the marinated chicken overnight enhances flavor.
Adjust sambal to control spiciness.
Serve warm for best texture and flavor.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking, Frying
- Cuisine: Fusion