Prepare the Dough
In a bowl, combine the lukewarm water, lukewarm milk, honey, and instant yeast. Stir well and let sit for 5 minutes.
Add the beaten egg and sunflower oil. Mix until combined.
Add the flour, salt, and butter. Knead the dough for 10–12 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
Prepare the Parmesan Topping
In a small bowl, combine Parmesan cheese, cayenne powder, onion powder, and black pepper powder. Set aside.
Marinate the Chicken
Wash and cut the chicken into bite-sized pieces. Place in a bowl.
Add salt, onion powder, garlic powder, cayenne powder, black pepper powder, sambal oelek, soy sauce, and the beaten egg. Mix thoroughly. Cover and refrigerate while the dough rises.
Shape and Bake the Buns
Punch down the risen dough and divide it into 14 equal portions, about 70 g each. Shape into balls.
Roll each dough ball into a rectangle approximately 15 x 13 cm. Fold in half.
Brush the tops lightly with milk.
Dip one side of each bun into the Parmesan mixture.
Place the buns onto a parchment-lined baking sheet and make a few slashes on top. Cover and let rise for another 30 minutes until puffy.
Bake in a preheated oven at 200°C (392°F) for 12–15 minutes or until golden brown.
Fry the Chicken
In a bowl, mix together cornstarch, salt, black pepper powder, and onion powder.
Coat the marinated chicken pieces thoroughly in the cornstarch mixture.
Heat a thin layer of sunflower oil in a skillet over medium heat (175°C / 350°F). Fry the chicken until crispy and golden brown. Drain on paper towels.
Make the Dynamite Sauce
In a bowl, whisk together mayonnaise, chili sauce, and sambal oelek until smooth.
Toss the crispy chicken with the dynamite sauce until evenly coated.
Assemble
Slice open the buns and fill with fresh vegetables, crispy dynamite chicken, and extra sauce if desired.
Serve warm and enjoy.