Ingredients

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

Topping:

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

Chicken Mixture:

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

Instructions

Step 1: Prepare the dough by warming the water and milk until lukewarm. In a large bowl, combine the honey, instant yeast, and lukewarm liquids. Let it sit for 5 minutes until frothy.

Step 2: Add the egg, sunflower oil, flour, salt, and butter to the yeast mixture. Mix until a soft dough forms, then knead for about 10 minutes until smooth and elastic.

Step 3: Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.

Step 4: Meanwhile, prepare the chicken mixture. Finely dice or mince the chicken filet. In a bowl, combine the chicken with salt, onion powder, garlic powder, cayenne powder, black pepper powder, sambal oelek, soy sauce, and the egg. Mix well until all ingredients are evenly incorporated.

Step 5: Once the dough has risen, punch it down and divide it into 14 equal pieces. Flatten each piece into a small circle.

Step 6: Spoon a portion of the chicken mixture onto the center of each dough circle. Fold the dough over to seal the filling inside, shaping it into a bun. Place the buns seam-side down on a baking sheet lined with parchment paper.

Step 7: Let the buns rise for another 20-30 minutes until slightly puffed.

Step 8: Preheat the oven to 180°C (350°F). In a small bowl, mix the Parmesan cheese with cayenne powder, onion powder, and black pepper powder for the topping.

Step 9: Brush the tops of the buns lightly with water or egg wash, then sprinkle the cheese and spice mixture evenly over each bun.

Step 10: Bake the buns in the preheated oven for 18-22 minutes or until golden brown and cooked through.

Step 11: Remove from the oven and allow to cool slightly before serving. Enjoy your spicy, cheesy chicken buns warm.

Tips & Variations

For a milder version, reduce the cayenne powder and sambal oelek to suit your heat preference.

Try adding chopped fresh herbs such as cilantro or green onions to the chicken filling for extra freshness.

Use grated mozzarella instead of Parmesan for a gooey, melty topping.

If you prefer, substitute chicken filet with ground chicken or turkey.

Storage

Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days or freeze for up to 1 month. To reheat, warm gently in the oven at 160°C (320°F) for 10 minutes or until heated through to preserve texture and flavor.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After kneading, refrigerate it in a covered bowl and let it rise slowly overnight. Bring it to room temperature before shaping the buns.

What can I substitute for sambal oelek?

If you don’t have sambal oelek, you can use another chili paste or hot sauce to provide heat and flavor. Adjust the quantity based on how spicy you want the buns to be.