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. Imagine bread that is crispy and golden, with juicy, spicy chicken inside and a cheesy kick and a saucy punch on top. This is the kind of food that makes your taste buds dance with joy and makes you wonder 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!
Ingredients
- 75 ml water
- 200 ml of milk
- 15 grams of honey
- 9 g of instant yeast
- One egg
- 30 ml sunflower oil
- 600 g flour
- 8 g salt
- 25 grams of butter
- 40 grams of Parmesan cheese
- 2 g cayenne powder
- 1.5 g onion powder
- 1 g black pepper powder
- 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
- milk
- 150 g cornstarch
- 2 g salt
- 1.5 g black pepper powder
- 3 g of onion powder
- 120 grams of mayonnaise
- 75 grams of chili sauce
- 20 g of sambal oelek
- Parchment paper
- Fresh vegetables
- Sunflower oil
Instructions
- Combine the lukewarm water, lukewarm milk, honey, and yeast in a bowl. Mix well and let it sit for 5 minutes.
- Mix in the sunflower oil and the beaten egg. Mix well. Then add the flour, salt, and butter. Knead the dough for 10 to 12 minutes, or until it is 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.
- Make each ball of dough into a rectangle that is about 15 x 13 cm (11 x 10 inches) and then fold it in half.
- Brush with milk.
- Put one side in the Parmesan mixture.
- Put the dough on a baking sheet lined with parchment paper and cut a few slashes in the top. Let it rise for 30 minutes or until doubled in size.
- Put the rolls in a preheated oven at 200 °C (392 °F) for 12 to 15 minutes, or until they turn golden brown. Keep an eye on the baking time as each oven is different.
- Put the cornstarch, salt, black pepper, and onion powder in a bowl. Mix well.
- Put the cornstarch mixture all over the chicken. 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.
- Put the sauce on the fried chicken and toss it around.
- Fill the bread with fresh vegetables, chicken, and extra sauce to taste.
Additional Tips
- 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.
- For a stronger flavor, let the chicken soak in the marinade in the fridge for at least 1 to 2 hours. Letting it sit overnight is even better.
- 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.