These street-food-style chicken buns are soft, cheesy, spicy, and dripping with creamy dynamite sauce. Stuffed with crispy marinated chicken fillets, wrapped in golden, fluffy homemade buns, and topped with chili mayo, they’re perfect for parties, game nights, or indulgent weekend bites. A fusion of comfort and heat, this recipe delivers on both flavor and texture.
Why You’ll Love This Recipe
Cheesy Dynamite Chicken Buns combine freshly baked bread with crispy chicken and a spicy, creamy sauce in a way that’s both indulgent and satisfying. The homemade buns are soft yet sturdy enough to hold all the fillings, while the dynamite sauce adds bold heat and creaminess. Whether you’re entertaining guests or simply treating yourself, this recipe brings gourmet street food vibes right to your kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- lukewarm water
- lukewarm milk
- honey
- instant yeast
- large egg
- sunflower oil
- all-purpose flour
- salt
- softened butter
For the Topping:
- grated Parmesan cheese
- cayenne powder
- onion powder
- black pepper powder
For the Chicken Mixture:
- chicken fillet, sliced into strips
- salt
- onion powder
- garlic powder
- cayenne powder
- black pepper powder
- sambal oelek
- soy sauce
- egg
For the Cornstarch Coating:
- cornstarch
- salt
- black pepper powder
- onion powder
For the Sauce:
- mayonnaise
- chili sauce
- sambal oelek
Extras:
- milk for brushing
- oil for frying
- optional: lettuce, pickles, crispy fries for serving
Directions
- Prepare the Dough:
- In a large bowl, mix the warm water, milk, honey, and yeast. Let sit for 5–10 minutes until foamy.
- Add the egg, oil, and flour. Begin kneading for 8–10 minutes.
- Add salt and softened butter, then knead again until the dough is smooth and elastic.
- Cover and let rise for 1 hour, or until doubled in size.
- Shape and Bake the Buns:
- Divide the dough into 14 equal portions and shape into oblong rolls.
- Place on a baking sheet, cover loosely, and let rise for another 30 minutes.
- Mix the topping ingredients: Parmesan, cayenne, onion powder, and black pepper.
- Brush each bun with milk and sprinkle with the cheese topping. Score lightly with a knife.
- Bake at 375°F (190°C) for 15–18 minutes until golden brown. Let cool.
- Prepare the Chicken:
- Combine the sliced chicken with the marinade ingredients and let sit for 1–2 hours (or overnight).
- Dredge the marinated chicken in the seasoned cornstarch coating.
- Fry in oil heated to 175°C (350°F) until crispy and golden brown. Drain on paper towels.
- Make the Dynamite Sauce:
- In a small bowl, mix the mayonnaise, chili sauce, and sambal oelek. Adjust spice level to taste.
- Assemble the Buns:
- Slice each cooled bun open, leaving a hinge.
- Fill with lettuce and pickles (optional), then layer in crispy chicken.
- Drizzle generously with the spicy mayo sauce.
- Serve warm with extra sauce and fries on the side.
Servings and timing
Servings: 14 buns
Prep Time: 40 minutes
Cooking Time: 27 minutes
Total Time: 1 hour 7 minutes
Calories per Serving: 430 kcal
Variations
- Extra cheesy: Add a slice of melting cheese inside the bun before serving.
- Milder version: Reduce or omit the sambal oelek in the sauce and chicken marinade for less heat.
- Bite-sized: Make smaller buns and slice chicken into nuggets for mini sliders or party bites.
- Baked chicken option: Instead of frying, bake the dredged chicken at 400°F (200°C) until golden and cooked through.
- Asian twist: Add a dash of sesame oil or sriracha to the sauce for additional flavor.
- Pickle crunch: Add a layer of pickled jalapeños or red onions for contrast.
Storage/Reheating
Store any leftover buns and fillings separately in airtight containers. The buns can be kept at room temperature for up to 2 days or refrigerated for up to 4 days. Chicken should be stored in the fridge and consumed within 3 days. Reheat the buns in a warm oven to restore texture, and reheat chicken in a toaster oven or air fryer to retain crispness. The sauce should be stored chilled and stirred before use.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the day before and refrigerate it overnight. Let it come to room temperature before shaping and baking.
What can I use instead of sambal oelek?
You can use sriracha, chili garlic sauce, or a mixture of crushed red pepper and vinegar for a similar heat and tang.
Can I bake the chicken instead of frying?
Yes. Arrange coated chicken on a baking sheet, spray with oil, and bake at 400°F (200°C) until crispy and fully cooked.
Are the buns freezer-friendly?
Yes, once baked and cooled, the buns can be frozen for up to 2 months. Reheat in a 350°F oven before assembling.
Can I use store-bought buns?
Yes, although homemade buns elevate the experience, soft store-bought brioche or hoagie rolls can be used for convenience.
Is this recipe spicy?
The heat level is moderate, depending on how much sambal oelek is used. It can be adjusted to taste.
Can I use chicken thighs instead of fillets?
Yes, boneless, skinless chicken thighs are a great option and tend to be juicier than breast fillets.
What’s the best oil for frying?
Neutral oils with high smoke points such as vegetable, canola, or sunflower oil are ideal.
Can I make the sauce ahead of time?
Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator.
What sides go well with these buns?
Crispy fries, coleslaw, or a simple cucumber salad pair well and balance the rich, spicy flavors.
Conclusion
Cheesy Dynamite Chicken Buns bring together bold flavor, satisfying textures, and homemade comfort in one irresistible package. With golden soft buns, crunchy fried chicken, and creamy dynamite sauce, this recipe is an explosion of taste perfect for parties, casual dinners, or indulgent weekend feasts. Make them once, and they’re sure to become a favorite on your rotation.
PrintCheesy Dynamite Chicken Buns
These street-food-style cheesy dynamite chicken buns are soft, spicy, and dripping with creamy chili mayo. Featuring crispy marinated chicken stuffed inside golden homemade buns and topped with a flavorful cheese crust, they’re a show-stopping treat for parties, game nights, or indulgent weekends.
- Prep Time: 40 minutes
- Cook Time: 27 minutes
- Total Time: 1 hour 7 minutes
- Yield: 14 buns 1x
- Category: Snack
- Method: Baking & Frying
- Cuisine: Fusion
- Diet: Halal
Ingredients
- For the Dough:
- 75 ml lukewarm water
- 200 ml lukewarm milk
- 15 g honey
- 9 g instant yeast
- 1 large egg
- 30 ml sunflower oil
- 600 g all-purpose flour
- 8 g salt
- 25 g softened butter
- For the Topping:
- 40 g grated Parmesan cheese
- 2 g cayenne powder
- 1.5 g onion powder
- 1 g black pepper powder
- For the Chicken Mixture:
- 700 g chicken fillet, sliced into strips
- 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
- For the Cornstarch Coating:
- 150 g cornstarch
- 2 g salt
- 1.5 g black pepper powder
- 3 g onion powder
- For the Sauce:
- 120 g mayonnaise
- 75 g chili sauce
- 20 g sambal oelek
- Extras:
- Milk for brushing
- Oil for frying
Instructions
- Make the Dough: In a bowl, combine warm water, milk, honey, and yeast. Let sit for 5–10 minutes until foamy. Add egg, oil, and flour. Knead for 8–10 minutes. Add salt and butter and knead until smooth. Cover and let rise for 1 hour.
- Divide dough into 14 portions and shape into oblong rolls. Place on a baking sheet, cover, and let rise again for 30 minutes.
- Mix Parmesan, cayenne, onion powder, and black pepper. Brush tops of buns with milk and sprinkle with the topping. Lightly score.
- Bake at 375°F (190°C) for 15–18 minutes until golden brown. Let cool.
- Prepare the Chicken: Marinate chicken with salt, onion powder, garlic powder, cayenne, pepper, sambal oelek, soy sauce, and egg for 1–2 hours.
- Dredge marinated chicken in cornstarch coating mixture.
- Fry in hot oil at 175°C until golden and cooked through. Drain on paper towels.
- Make the Sauce: Mix mayonnaise, chili sauce, and sambal oelek. Adjust spice to taste.
- Assemble: Slice buns open without cutting through completely. Fill with lettuce, pickles (optional), crispy chicken, and generous spoonfuls of sauce.
- Serve hot with extra sauce and fries on the side.
Notes
- Marinate chicken overnight for deeper flavor.
- You can substitute sambal oelek with sriracha if preferred.
- Use gloves when shaping spicy buns or working with chili ingredients.
- Buns freeze well—just reheat before assembling.
- Add cheese slices inside for extra gooeyness.
Nutrition
- Serving Size: 1 bun
- Calories: 430
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg