ULTIMATE DYNAMITE CHICKEN BUNS

Imagine biting into a soft, pillowy bun bursting with tender, spicy chicken, the creamy sauce oozing with flavor, all balanced by a touch of sweetness that makes your taste buds sing. That’s the magic of Dynamite Chicken Buns! This recipe takes a classic snack to a whole new level of deliciousness, and I promise, you’ll be hooked from the very first bite.

Ingredients

For the Chicken Filling:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp ginger, grated
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp sriracha (adjust to your spice preference)
• 1 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1 green onion, thinly sliced (for garnish)

For the Buns:

• 1 package (approximately 2 1/4 tsp) active dry yeast
• 1/4 cup warm water (105-115°F)
• 1/4 cup granulated sugar
• 1/2 cup warm milk (105-115°F)
• 1/4 cup unsalted butter, melted
• 1 large egg, lightly beaten
• 1 tsp salt
• 3 1/2 – 4 cups all-purpose flour
• 1 egg, beaten (for egg wash)
• Sesame seeds, for topping (optional)

Let’s Get Bready: Making the Perfect Dough

Okay, let’s be real – bread making can seem intimidating, but trust me, this bun recipe is totally doable. We’re aiming for soft, fluffy buns that are the perfect vessel for our dynamite chicken. First, we need to wake up our yeast. Think of it like giving them their morning coffee!

Activating the Yeast:

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it stand for 5-10 minutes, or until foamy. This means the yeast is alive and ready to go! If it doesn’t foam, your yeast might be old, and you’ll need to get a new batch.

Mixing the Dough:

1. In a large bowl (or the bowl of your stand mixer), combine the warm milk, melted butter, beaten egg, and salt.
2. Add the foamy yeast mixture to the wet ingredients.
3. Gradually add the flour, 1/2 cup at a time, mixing well after each addition.
4. Once the dough starts to come together, knead it on a lightly floured surface for 8-10 minutes, or until it’s smooth and elastic. If you’re using a stand mixer, knead with the dough hook for about 6-8 minutes.
5. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.

First Rise:

1. Place the dough in a lightly oiled bowl, turning to coat.
2. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Patience is key here!

Chicken Time: Preparing the Dynamite Filling

While the dough is rising, let’s get that dynamite chicken ready! This is where the flavor explosion happens. Don’t be afraid to adjust the sriracha to your liking – we want these buns to be perfectly spicy for you.

Marinating the Chicken:

1. In a medium bowl, combine the chicken cubes with soy sauce, cornstarch, ginger, garlic powder, and black pepper.
2. Mix well and let it marinate for at least 15 minutes (or up to an hour in the refrigerator for even more flavor). The cornstarch helps to tenderize the chicken and gives it a nice coating when cooked.

Cooking the Chicken:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the marinated chicken and cook for 6-8 minutes, or until it’s cooked through and slightly browned. Be careful not to overcrowd the pan; you may need to cook the chicken in batches.

Making the Dynamite Sauce:

1. In a small bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, and lime juice.
2. Pour the sauce over the cooked chicken and stir well to coat.
3. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.

Assembling and Baking the Dynamite Chicken Buns

Alright, we’re in the home stretch! Now it’s time to bring everything together and bake these bad boys. This is where the magic really happens, filling your kitchen with the irresistible aroma of baking bread and spicy chicken.

Shaping the Buns:

1. Punch down the risen dough to release the air.
2. Divide the dough into 12 equal portions.
3. Roll each portion into a ball and then flatten it slightly into a disc.
4. Place a generous spoonful of the dynamite chicken filling in the center of each disc.
5. Bring the edges of the dough up and around the filling, pinching them together to seal tightly. Make sure there are no gaps, or the filling will leak out during baking.
6. Place the filled buns, seam-side down, on a baking sheet lined with parchment paper.

Second Rise:

1. Cover the buns with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until they’ve puffed up slightly.

Baking:

1. Preheat your oven to 375°F (190°C).
2. Brush the tops of the buns with the beaten egg wash. This will give them a beautiful golden-brown color.
3. Sprinkle with sesame seeds, if desired.
4. Bake for 15-20 minutes, or until the buns are golden brown and the filling is heated through.

Step-by-Step Instructions

Making the Dough:

1. Activate Yeast: Dissolve yeast and sugar in warm water. Let stand until foamy.
2. Combine Wet Ingredients: Mix warm milk, melted butter, beaten egg, and salt in a large bowl.
3. Add Yeast Mixture: Add foamy yeast to wet ingredients.
4. Add Flour: Gradually add flour, mixing well after each addition.
5. Knead Dough: Knead on a floured surface for 8-10 minutes until smooth and elastic.
6. First Rise: Place dough in an oiled bowl, cover, and let rise for 1-1.5 hours.

Preparing the Filling:

1. Marinate Chicken: Combine chicken with soy sauce, cornstarch, ginger, garlic powder, and pepper. Let marinate.
2. Cook Chicken: Heat oil in a skillet and cook chicken until cooked through.
3. Make Sauce: Whisk together mayonnaise, sriracha, sweet chili sauce, and lime juice.
4. Combine Chicken and Sauce: Pour sauce over chicken, stir, and cook until thickened.

Assembling and Baking:

1. Divide Dough: Punch down dough and divide into 12 portions.
2. Shape Buns: Roll each portion into a ball, flatten into a disc, and fill with chicken mixture. Seal edges tightly.
3. Second Rise: Place buns on a baking sheet, cover, and let rise for 30-45 minutes.
4. Bake: Preheat oven to 375°F (190°C). Brush buns with egg wash, sprinkle with sesame seeds (optional), and bake for 15-20 minutes.

Serving and Storing Your Dynamite Chicken Buns

These Dynamite Chicken Buns are best served warm, fresh out of the oven. Garnish with thinly sliced green onions for a pop of color and freshness. They’re perfect as a snack, appetizer, or even a light meal. If you have any leftovers (which I doubt!), you can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

If you’re in the mood for more delicious chicken recipes, why not try this Honey Garlic Chicken for an easy weeknight dinner? Or, for a similar flavor profile in a different format, check out these Buffalo Chicken Sliders. For a completely different take on chicken in a bun, you could try these Chicken Buns. If you’re looking for something you can “set and forget”, try this Bbq Pulled Chicken Crockpot. Want a cheesy option? This Broccoli Cheddar Chicken may be for you! And last but not least, for an easy and satisfying lunch, try these Cheesy Garlic Chicken Wraps.

Tips and Tricks for Dynamite Success

• Don’t Overknead: Overkneading can result in tough buns. Knead until the dough is smooth and elastic, but not overly stiff.
• Warm Environment for Rising: A warm environment is crucial for the dough to rise properly. If your kitchen is cold, try placing the dough in a slightly warmed oven (turned off!) or near a warm stove.
• Adjust the Spice: Feel free to adjust the amount of sriracha in the sauce to suit your spice preference. Start with a smaller amount and add more to taste.
• Get Creative with Fillings: While this recipe focuses on dynamite chicken, you can get creative with other fillings! Try using pulled pork, shredded beef, or even a vegetarian filling like tofu or mushrooms.

Get Ready to Make Some Magic!

So, there you have it! A step-by-step guide to making the most amazing Dynamite Chicken Buns you’ve ever tasted. Don’t be afraid to experiment and make this recipe your own. Happy baking (and eating)!

ULTIMATE DYNAMITE CHICKEN BUNS

These Dynamite Chicken Buns are soft, pillowy buns filled with tender, spicy chicken and a creamy, flavorful sauce. This recipe elevates a classic snack to a new level of deliciousness, offering a perfect balance of spice and sweetness that will leave you hooked from the first bite.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12

Course: Appetizer, Main Course, Snack

Cuisine: Asian Fusion

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp ginger, grated
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp sriracha
• 1 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1 green onion, thinly sliced for garnish
• 1/4 cup warm water 105-115°F
• 1/4 cup granulated sugar
• 1/2 cup warm milk 105-115°F
• 1/4 cup unsalted butter, melted
• 1 large egg, lightly beaten
• 1 tsp salt
• 3 1/2 – 4 cups all-purpose flour
• 1 egg, beaten for egg wash
• Sesame seeds, for topping optional

Equipment

• Small bowl
• Large bowl
• Stand mixer (optional)
• Measuring cups and spoons
• Whisk
• Plastic wrap
• Clean kitchen towel
• Large skillet or wok
• Baking sheet
• Parchment paper
• Oven
• Pastry brush

Method

 

1. Activate Yeast: Dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
2. Combine Wet Ingredients: Mix warm milk, melted butter, beaten egg, and salt in a large bowl.
3. Add Yeast Mixture: Add foamy yeast to wet ingredients.
4. Add Flour: Gradually add flour, 1/2 cup at a time, mixing well after each addition.
5. Knead Dough: Knead on a floured surface for 8-10 minutes until smooth and elastic. Use a stand mixer with a dough hook for 6-8 minutes if preferred.
6. First Rise: Place dough in an oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Marinate Chicken: Combine chicken with soy sauce, cornstarch, ginger, garlic powder, and pepper. Let marinate for at least 15 minutes.
8. Cook Chicken: Heat oil in a skillet over medium-high heat and cook chicken until cooked through and slightly browned.
9. Make Sauce: Whisk together mayonnaise, sriracha, sweet chili sauce, and lime juice.
10. Combine Chicken and Sauce: Pour sauce over chicken, stir, and cook until thickened (1-2 minutes).
11. Divide Dough: Punch down risen dough and divide into 12 equal portions.
12. Shape Buns: Roll each portion into a ball, flatten into a disc, and fill with a generous spoonful of chicken mixture. Seal edges tightly to prevent leakage.
13. Second Rise: Place filled buns on a baking sheet lined with parchment paper, seam-side down. Cover and let rise for 30-45 minutes.
14. Bake: Preheat oven to 375°F (190°C). Brush buns with egg wash, sprinkle with sesame seeds (optional), and bake for 15-20 minutes, or until golden brown.

Notes

These Dynamite Chicken Buns are best served warm, garnished with thinly sliced green onions. Adjust the sriracha in the sauce to suit your spice preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. For variations, try using pulled pork, shredded beef, or a vegetarian filling like tofu or mushrooms. A warm environment is crucial for the dough to rise properly. If your kitchen is cold, try placing the dough in a slightly warmed oven (turned off!) or near a warm stove.