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Dynamite Chicken Buns featured image showcasing a delicious and spicy Asian-inspired treat.

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.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
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.