Cheesy Dynamite Chicken Buns

Why You’ll Love This Recipe

I love how these buns combine soft freshly baked bread with crispy spicy chicken for the ultimate homemade sandwich experience. The Parmesan crust on the buns adds extra flavor and texture, while the creamy dynamite sauce brings the perfect amount of heat.

Another reason I enjoy this recipe is how customizable it is. I can adjust the spice level, add fresh vegetables, or even switch up the sauce depending on what I am craving.

These buns are also great for gatherings, lunch meals, or weekend comfort food because they feel bakery-quality right from the home kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Parmesan Topping

• 40 g Parmesan cheese
• 2 g cayenne powder
• 1.5 g onion powder
• 1 g black pepper powder

Chicken Filling

• 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

Coating

• 150 g cornstarch
• 2 g salt
• 1.5 g black pepper powder
• 3 g onion powder

Dynamite Sauce

• 120 g mayonnaise
• 75 g chili sauce
• 20 g sambal oelek

Optional Fillings

• Fresh vegetables
• Extra sauce

Directions

1. I combine the lukewarm water, lukewarm milk, honey, and yeast in a bowl and let the mixture rest for about 5 minutes.
2. I add the beaten egg and sunflower oil, then mix well.
3. I add the flour, salt, and butter and knead the dough for 10 to 12 minutes until smooth and elastic.
4. I cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
5. In a small bowl, I mix together the Parmesan cheese, cayenne powder, onion powder, and black pepper for the topping.
6. I cut the chicken into pieces and place them in a bowl.
7. I season the chicken with salt, onion powder, garlic powder, cayenne powder, black pepper, sambal oelek, soy sauce, and beaten egg, then mix well and refrigerate.
8. Once the dough has risen, I divide it into 14 equal portions and shape them into balls.
9. I roll each dough ball into a rectangle and fold it in half.
10. I brush the dough lightly with milk and dip one side into the Parmesan mixture.
11. I place the buns onto a parchment-lined baking tray, make small slashes on top, and let them rise again for about 30 minutes.
12. I bake the buns in a preheated oven at 200°C (392°F) for 12 to 15 minutes until golden brown.
13. In another bowl, I combine the cornstarch, salt, black pepper, and onion powder.
14. I coat the marinated chicken pieces thoroughly in the cornstarch mixture.
15. I heat a thin layer of sunflower oil in a skillet and fry the chicken until crispy and golden brown.
16. I mix the mayonnaise, chili sauce, and sambal oelek together to create the dynamite sauce.
17. I toss the fried chicken in the sauce until fully coated.
18. Finally, I fill the warm buns with fresh vegetables, crispy dynamite chicken, and extra sauce before serving.

Servings and Timing

• Servings: 14 buns
• Prep Time: 45 minutes
• Rise Time: 1 hour 30 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 50 minutes

Variations

I sometimes add sliced lettuce, cucumbers, or pickles for extra freshness and crunch. Cheese slices also melt beautifully inside the warm buns.

For a milder version, I reduce the cayenne powder and sambal oelek in both the chicken marinade and sauce. If I want extra heat, I drizzle additional chili sauce over the finished sandwiches.

I also enjoy making mini versions for parties or game-day platters.

storage/reheating

I store leftover buns and chicken separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the crispy texture of the chicken.

For reheating, I warm the buns in the oven for a few minutes and reheat the chicken in an air fryer or oven until crispy again. I avoid microwaving the chicken because it can lose its crunch.

The dynamite sauce can be stored in the refrigerator for up to 5 days.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, I often use boneless chicken thighs because they stay extra juicy and flavorful.

What is sambal oelek?

Sambal oelek is a spicy chili paste that adds heat and depth of flavor to the chicken and sauce.

Can I bake the chicken instead of frying it?

Yes, I can bake or air fry the coated chicken for a lighter version while still getting a crispy texture.

How do I know when the buns are fully baked?

I look for a deep golden brown color and a light hollow sound when tapping the bottom of the buns.

Can I freeze the buns?

Yes, I freeze the baked buns in airtight bags for up to 2 months and thaw them before reheating.

Conclusion

These cheesy dynamite chicken buns are soft, spicy, crispy, and incredibly flavorful. I love the combination of fluffy Parmesan bread, crunchy chicken, and creamy dynamite sauce because every bite feels rich and satisfying. Whether I make them for dinner, parties, or weekend comfort food, they always disappear quickly and leave everyone wanting more.