Cheesy Dynamite Chicken Buns

This homemade Cheesy Dynamite Chicken Buns recipe delivers soft, pillowy buns stuffed with spicy chicken and topped with a zesty cheese blend. These buns make a perfect grab-and-go meal or impressive party food that combines comfort and excitement in every bite.

The first time I made these buns for a family gathering, they disappeared within minutes. My nephew, who usually avoids spicy food, asked for seconds and the recipe has been in regular rotation at our holiday gatherings ever since.

Ingredients

• Flour forms the foundation of our soft, pillowy dough perfect for creating that signature bun texture
• Chicken filet provides lean protein that absorbs all the spicy seasonings beautifully
• Sambal oelek adds authentic heat with depth of flavor you cannot get from regular hot sauce
• Parmesan cheese creates a crispy, savory crust when baked on top of the buns
• Cayenne powder provides consistent heat throughout both the filling and topping
• Cornstarch coating helps create a light texture for the chicken filling

Step-by-Step Instructions

Prepare the Dough

Warm the milk and water to about 110°F then mix with honey and yeast in a large bowl. Let sit for 5 minutes until foamy. Add egg and oil, stir well. Mix in flour and salt until a shaggy dough forms. Add butter and knead for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.

Season the Chicken

Finely chop the chicken filet into small pieces or pulse briefly in a food processor. In a large bowl, combine the chicken with salt, onion powder, garlic powder, cayenne powder, black pepper, sambal oelek, soy sauce, and egg. Mix thoroughly until all seasonings are evenly distributed throughout the meat. The mixture should be slightly sticky but hold together well.

Cook the Filling

Heat a large skillet over medium heat. Add the seasoned chicken mixture and cook for about 8 to 10 minutes, breaking up any large chunks with a wooden spoon. The chicken should be completely cooked through with no pink remaining. Remove from heat and allow to cool completely before filling the buns.

Prepare the Cornstarch Coating

In a medium bowl, whisk together the cornstarch, salt, black pepper powder, and onion powder. Once the chicken filling has cooled, toss it in this cornstarch mixture until lightly coated. This helps to bind the filling and create a pleasant texture inside the buns.

Shape the Buns

After the dough has doubled in size, punch it down and divide into 12 equal portions. Take one portion, roll it into a circle about 5 inches in diameter, keeping the center slightly thicker than the edges. Place about 2 tablespoons of the chicken filling in the center. Gather the edges of the dough up around the filling and pinch firmly to seal completely.

Second Rise and Topping

Place the filled buns seam side down on a parchment lined baking sheet, leaving about 2 inches between each bun. Cover loosely with a clean kitchen towel and let rise for another 30 minutes. Meanwhile, combine all topping ingredients in a small bowl. After the second rise, brush the tops of the buns with milk, then sprinkle generously with the cheese topping mixture.

Bake to Perfection

Preheat your oven to 375°F. Bake the buns for 18 to 22 minutes, or until they are golden brown and the internal temperature reaches 190°F. The cheese topping should be melted and slightly crispy. Transfer to a wire rack to cool slightly before serving.

Prepare the Dipping Sauce

While the buns are baking, whisk together mayonnaise, chili sauce, and sambal oelek in a small bowl until smooth. Adjust the heat level by adding more or less sambal oelek according to your preference. Serve alongside the warm buns for dipping.

Bookmark

My family particularly loves the contrast between the spicy chicken filling and the slightly sweet dough. My daughter actually learned to make these buns before she left for college, and now makes them for her roommates as a special treat during finals week.

Make Ahead Options

These Cheesy Dynamite Chicken Buns are perfect for meal prep and can be made several days in advance. After baking, allow the buns to cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each bun individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm in a 350°F oven for about 10 minutes or microwave for 30 seconds until heated through.

Perfect Pairings

These spicy chicken buns pair wonderfully with cooling side dishes that balance their heat. Serve alongside a crisp cucumber salad dressed with rice vinegar and sesame oil, or a tangy coleslaw with a yogurt-based dressing. For a complete meal, add a light miso soup or clear broth. The spicy dipping sauce is essential, but you could also offer a cooling cucumber raita or even a simple sweet chili sauce as alternatives.

Adjusting The Heat Level

The beauty of this recipe lies in its adaptability to different spice preferences. For a milder version suitable for children or those sensitive to heat, reduce the cayenne powder and sambal oelek by half in both the filling and topping. Conversely, for heat lovers, increase the cayenne powder and add 1 2 finely diced fresh jalapeños or a teaspoon of crushed red pepper flakes to the chicken mixture. The dipping sauce can also be adjusted by varying the ratio of mayonnaise to chili sauce and sambal oelek.

Recipe FAQs

→ Can I make these buns ahead of time?

Yes! You can prepare the dough and filling a day ahead. Keep the dough refrigerated after the first rise, and store the cooked chicken filling separately. When ready to use, bring the dough to room temperature, fill, shape, allow for the second rise, and then bake.

→ How spicy are these chicken buns?

These buns have a moderate heat level from the cayenne powder, sambal oelek, and chili sauce. If you prefer milder buns, reduce the amount of cayenne and sambal oelek in both the filling and sauce. For extra heat, increase these ingredients or add fresh chopped chilies to the filling.

→ Can I freeze these buns?

Absolutely! Bake the buns completely, allow them to cool, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Reheat frozen buns in a 350°F (175°C) oven for about 15-20 minutes, or until heated through.

→ What can I substitute for sambal oelek?

If sambal oelek isn't available, you can substitute with sriracha sauce, harissa paste, or any chili paste. You may need to adjust quantities based on the heat level of your substitute. For a non-spicy option, try tomato paste with a dash of vinegar and sugar.

→ What sides pair well with these chicken buns?

These buns work wonderfully with a fresh side salad, coleslaw, or cucumber salad to balance the richness. For a more substantial meal, serve with sweet potato fries, roasted vegetables, or a light soup. The chili-mayo sauce can double as a dipping sauce for vegetables.

→ Can I use a different protein instead of chicken?

Yes! Ground turkey, beef, or pork would work well with the same seasonings. For a vegetarian option, try using crumbled firm tofu, tempeh, or a meat substitute mixed with the same spices. Adjust cooking times accordingly for your chosen protein.