A delightful fusion of fluffy buns, spicy sesame chicken, and cheeky Parmesan topping—these Cheesy Dynamite Chicken Buns are an irresistible treat for lunch, dinner, or a snack that delights the whole family.
Why You’ll Love This Recipe
These buns pack incredible flavor and textures: pillowy soft dough, crunchy, saucy chicken, and a zesty cheese crust. They’re fun to pull apart, perfect for gatherings, and packed with a mellow heat that’s addictive without overpowering.
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Dough (makes 14 buns)
- 75 ml water
- 200 ml milk
- 15 g honey
- 9 g instant yeast
- 1 egg
- 30 ml sunflower oil
- 600 g all-purpose flour
- 8 g salt
- 25 g butter
Parmesan Topping
- 40 g grated Parmesan
- 2 g cayenne powder
- 1.5 g onion powder
- 1 g freshly ground black pepper
Chicken Mix
- 700 g chicken fillet, cut into bite-size pieces
- 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, beaten
Cornstarch Coating
- 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
Extras
- Milk (for brushing dough)
- Fresh vegetables (e.g. lettuce, cucumber, or slaw) for filling
Directions
1. Make the dough
- Mix lukewarm water, milk, honey, and yeast. Let sit 5 minutes until foamy.
- Stir in beaten egg and oil.
- Add flour, salt, butter; knead 10–12 minutes until smooth.
- Cover and let rise in a warm place for about 1 hour, until doubled.
2. Prepare the Parmesan topping
- Combine Parmesan, cayenne, onion powder, and black pepper. Set aside.
3. Marinate the chicken
- Toss chicken with salt, onion and garlic powder, cayenne, black pepper, sambal, soy, and egg. Mix and refrigerate.
4. Shape and bake buns
- Deflate dough and divide into 14 even balls (~70 g each).
- Roll each into a 15 × 13 cm rectangle, fold in half, brush with milk, and dip the top edge into the Parmesan mixture.
- Arrange on parchment-lined sheet, slash tops, and let rise 30 minutes.
- Bake in a preheated 200 °C (392 °F) oven for 12–15 minutes, until golden.
5. Coat and fry chicken
- Mix cornstarch with salt, pepper, and onion powder.
- Dredge marinated chicken thoroughly in mixture.
- Heat 175 °C (350 °F) oil in a skillet and fry chicken until golden; drain on paper towels.
6. Make dynamite sauce
- Whisk together mayonnaise, chili sauce, and sambal oelek. Toss fried chicken in this sauce until coated.
7. Assemble the buns
- Slice buns open and fill with fresh vegetables.
- Add saucy fried chicken and drizzle with extra sauce if desired. Serve immediately.
Servings and timing
- Makes: 14 buns
- Prep time: ~30 minutes (plus rising and batter chilling)
- Cook time: 30–40 minutes (baking + frying)
- Total time: ~1 hour 15 minutes
Variations
- Spice level: Adjust cayenne and sambal to taste—or omit for milder buns.
- Cheese swap: Use mozzarella or cheddar in topping for a different flavor.
- Veggies: Add pickled carrots, jalapeños, or coleslaw for crunch.
- Poultry variation: Replace chicken with shrimp or tofu for a seafood or vegetarian twist.
Storage/reheating
- Baked buns: Store in an airtight container for up to 2 days; warm in a 180 °C oven for 5 minutes before serving.
- Fried chicken: Best eaten fresh; can be cooled and stored separately in the fridge for up to 2 days, crisped lightly in a pan to reheat.
- Sauce: Keeps up to 3 days refrigerated; thin with water or mayo if it firms up.
FAQs
1. Can I freeze the dough or buns?
Yes—freeze unbaked dough balls after shaping. Thaw and let rise before baking.
2. How can I make buns ahead?
Bake buns ahead, cool completely, and fill on the day of serving for best texture and freshness.
3. Can I bake the chicken instead of frying?
Yes—coat chicken and bake at 200 °C for 15–20 minutes until crispy, flipping halfway. Toss in sauce afterward.
4. Are these buns spicy?
They have mild heat from the cayenne and sambal; you can reduce or omit for a milder spice.
5. Can I use a different oil?
You can substitute vegetable, canola, or avocado oil for frying and baking.
6. What if I don’t have sambal oelek?
Use Sriracha or another chili paste; taste for level and adjust as needed.
7. How fluffy are the buns?
Very fluffy—thanks to a proper rise during the two proofing stages and enriched dough.
8. How do I store assembled buns?
Assemble on the day—they’re best fresh. If prepped ahead, store components separately and assemble before eating.
9. Can the topping be made ahead?
Yes—the Parmesan mixture can be stored in an airtight container for up to 1 week.
10. Are these buns gluten-free?
Not as written—they use wheat flour. A gluten-free flour blend with added binder could be experimented with.
Conclusion
These Cheesy Dynamite Chicken Buns are a fun and indulgent twist on burger and sandwich buns—soft, cheesy, spicy, and perfectly handheld. They’re ideal for feeding a hungry crowd or treating yourself to something extra special. Enjoy the fiery, cheesy, and chicken-packed flavor explosion!
Print
Cheesy Dynamite Chicken Buns
- Total Time: 1 hour 15 minutes
- Yield: 14 buns
Description
Cheesy Dynamite Chicken Buns feature fluffy, soft buns filled with spicy, crispy chicken and a zesty Parmesan topping—an irresistible treat for lunch, dinner, or a fun snack.
Ingredients
Dough (makes 14 buns):
75 ml water
200 ml milk
15 g honey
9 g instant yeast
1 egg
30 ml sunflower oil
600 g all-purpose flour
8 g salt
25 g butter
Parmesan Topping:
40 g grated Parmesan
2 g cayenne powder
1.5 g onion powder
1 g freshly ground black pepper
Chicken Mix:
700 g chicken fillet, cut into bite-size pieces
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, beaten
Cornstarch Coating:
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
Extras:
Milk (for brushing dough)
Fresh vegetables (lettuce, cucumber, or slaw for filling)
Instructions
- Make the dough: Mix lukewarm water, milk, honey, and yeast. Let sit 5 minutes until foamy. Stir in egg and oil. Add flour, salt, butter, and knead 10–12 minutes until smooth. Let rise for 1 hour, until doubled.
- Prepare the Parmesan topping: Combine Parmesan, cayenne, onion powder, and black pepper. Set aside.
- Marinate the chicken: Toss chicken with salt, onion powder, garlic powder, cayenne, black pepper, sambal, soy sauce, and beaten egg. Mix and refrigerate.
- Shape and bake buns: Deflate dough and divide into 14 balls (~70 g each). Roll into 15×13 cm rectangles, fold in half, brush with milk, and dip the top in the Parmesan mixture. Arrange on parchment-lined sheet, let rise for 30 minutes, then bake at 200°C (392°F) for 12–15 minutes, until golden.
- Coat and fry chicken: Mix cornstarch with salt, pepper, and onion powder. Dredge chicken in the mixture. Heat oil to 175°C (350°F) and fry until golden. Drain on paper towels.
- Make dynamite sauce: Whisk mayonnaise, chili sauce, and sambal oelek. Toss fried chicken in the sauce until well-coated.
- Assemble the buns: Slice buns open and fill with fresh vegetables. Add saucy chicken and drizzle with extra sauce if desired. Serve immediately.
Notes
- Adjust the level of spice by varying the cayenne and sambal oelek in the chicken and sauce.
- For a different cheese flavor, swap Parmesan with mozzarella or cheddar.
- Make ahead by freezing the shaped dough, then bake when ready.
- For a vegetarian version, replace chicken with crispy tofu or halloumi.
- Prep Time: 30 minutes (includes dough rising and marinating)
- Cook Time: 30–40 minutes (baking + frying)
- Category: Main Dish
- Method: Baked and Fried
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bun
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
