Get ready for a flavor explosion with these dynamite chicken buns! Whether you’re hosting a party, craving a snack, or just want to impress your friends, these buns are here to steal the show. Think crispy, golden bread filled with juicy, spicy chicken, topped with a cheesy kick and a saucy punch. We’re talking the kind of food that makes your taste buds do a happy dance and leaves you wondering why you didn’t try it sooner.
So, roll up your sleeves (literally) and let’s dive into this recipe that’s as fun to make as it is to eat. Your stomach will thank you… and probably ask for more!
Portions: 10
- 53.57 ml water
- 142.86 ml milk
- 10.71 g honey
- 6.43 g instant yeast
- 0.71 egg
- 21.43 ml sunflower oil
- 428.57 g flour
- 5.71 g salt
- 17.86 g butter
- 28.57 g Parmesan cheese
- 1.43 g cayenne powder
- 1.07 g onion powder
- 0.71 g black pepper powder
- 500 g chicken filet
- 3.57 g salt
- 2.14 g onion powder
- 2.14 g garlic powder
- 2.86 g cayenne powder
- 1.07 g black pepper powder
- 10.71 g sambal oelek
- 7.14 ml soy sauce
- 0.71 egg
- milk
107.14 g cornstarch
1.43 g salt
1.07 g black pepper powder
2.14 g onion powder
- 85.71 g mayonnaise
- 53.57 g chili sauce
- 14.29 g sambal oelek
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.
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STEP BY STEP
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 down 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 inch) 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. |
