Flavorful Dynamite Chicken Buns
There are some dishes that just stick with you, the kind you think about for days after you’ve first tried them. For me, that was a fiery, creamy chicken dish served in a bustling London street food market. I spent the next few weeks trying to replicate that incredible flavour at home, and the result is what I’m sharing with you today: my Dynamite Chicken Buns. The idea for these buns came to me after trying to recreate that amazing spicy chicken, but I wanted to wrap it in something soft and comforting to balance the heat.
What makes these baked buns so special is the contrast. You have the pillowy, slightly sweet dough, baked until it’s golden brown and soft to the touch. Then, you break it open to find a filling of incredibly tender chicken pieces, coated in a sauce that’s creamy, spicy, and utterly addictive. It hits all the right notes – a little heat from the sriracha, a touch of sweetness from honey, and a savoury depth that keeps you coming back for just one more bite. We’re not deep-frying mountains of chicken here; it’s a pan-fried method that keeps things manageable in a home kitchen while still achieving a fantastic texture.
This is the kind of recipe that works beautifully for a relaxed weekend lunch, a casual dinner with friends, or even as a standout addition to a party spread. Everyone seems to love the combination of the soft bread and the rich, flavourful filling. It feels like a real treat, but it’s surprisingly straightforward to bring together in your own kitchen.
Recipe Overview
These Dynamite Chicken Buns feature tender pieces of chicken fried until crisp, then tossed in a signature creamy and spicy sauce. The entire mixture is then encased in a soft dough and baked to golden-brown perfection. I’ve tested this with both steamed and baked buns, and I find that baking gives them a lovely, slightly crisp exterior that holds up wonderfully against the rich filling.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 8 buns (serves 4)
- Difficulty: Medium
Why You’ll Love This Dynamite Chicken Buns Recipe
- Genuine Flavour: The sauce is the star here. It’s a rich blend of creamy mayonnaise, the vibrant heat of Sriracha, the subtle sweetness of honey, and a savoury kick from soy sauce. It coats the crispy chicken perfectly without making it soggy.
- Ready in Under an Hour: From prepping the chicken to pulling the golden buns out of the oven, the whole process comes together in about 50 minutes, making it great for a weeknight treat.
- Flexible Recipe: You can easily adjust the spice level by adding more or less Sriracha. Don’t have chicken? This sauce is also fantastic with king prawns or even crispy cauliflower florets.
- Great for Gatherings: These buns are ideal for a casual get-together. They are easy to eat, look impressive, and always get compliments. They’re a bit like my Bacon Brown Sugar Chicken Tenders in that they disappear from the plate fast!
- Family Tested: My family goes wild for these. The creamy sauce tempers the heat just enough that everyone can enjoy them, and they are so much more interesting than a standard sandwich.
Ingredients You’ll Need
For the chicken, the combination of plain flour and cornflour is key to getting a light, crispy coating. When it comes to the sauce, I recommend using a good quality full-fat mayonnaise like Hellmann’s, as it provides the best creamy base.
- For the Chicken:
- 500g skinless, boneless chicken breasts, cut into 2cm cubes
- 60g plain flour
- 60g cornflour
- 1 large egg, beaten
- 1 tsp salt
- ½ tsp black pepper
- 3-4 tbsp vegetable or rapeseed oil, for frying
- For the Dynamite Sauce:
- 150g full-fat mayonnaise
- 3-4 tbsp Sriracha (or to taste)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- ½ tsp garlic powder
- For the Buns & Garnish:
- 1 pack of ready-to-bake bread rolls or brioche dough (approx. 400-500g)
- 1 tbsp milk or 1 beaten egg, for the wash
- 1 tsp sesame seeds
- 2 spring onions, finely sliced
Sophia’s Tip: For an extra layer of flavour, toast the sesame seeds in a dry frying pan for a minute or two until fragrant. This simple step really enhances their nutty taste and makes a noticeable difference to the finished buns.
How to Make Dynamite Chicken Buns
The process involves three main stages: cooking the chicken, making the sauce, and finally, assembling and baking the buns. We’ll work methodically to bring it all together. It’s a satisfying recipe to make!
- Prepare the Chicken Coating: In a medium-sized mixing bowl, whisk together the plain flour, cornflour, salt, and pepper. In a separate, shallow bowl, beat the egg.
- Coat the Chicken: Pat the chicken cubes dry with a paper towel. Dip each piece of chicken first into the beaten egg, allowing any excess to drip off, and then dredge it thoroughly in the flour mixture. Set the coated pieces aside on a plate.
- Cook the Chicken: Heat the oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. I find that frying the chicken in two batches is crucial to ensure it gets properly crisp. Fry for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack to drain.
- Make the Dynamite Sauce: While the chicken is cooking, prepare the sauce. In a large bowl, combine the mayonnaise, Sriracha, honey, rice vinegar, soy sauce, and garlic powder. Whisk until everything is smooth and well combined. Taste and adjust the seasoning or spice level if needed.
- Combine Chicken and Sauce: Add the warm, cooked chicken to the bowl with the dynamite sauce. Gently fold everything together until every piece of chicken is generously coated.
- Assemble the Buns: Preheat your oven to 180°C (160°C fan). If using a pack of ready-made dough, divide it into 8 equal portions. Flatten each portion into a small disc, about 10cm in diameter. Spoon a generous amount of the dynamite chicken mixture into the centre of each disc.
- Seal and Shape: Carefully pull the edges of the dough up and around the filling, pinching them together tightly at the top to seal. Roll the bun gently in your hands to create a smooth ball and place it seam-side down on a baking tray lined with baking parchment. Repeat with the remaining dough and filling.
- Bake to Perfection: Brush the tops of the buns with a little milk or beaten egg and sprinkle with sesame seeds. Bake for 20-25 minutes, or until the buns are a deep golden brown and sound hollow when tapped on the bottom.
- Garnish and Serve: Let the buns cool for a few minutes before serving. Garnish with a sprinkle of freshly sliced spring onions and serve warm.
Tips From My Kitchen
- Temperature Control: For the crispiest chicken, ensure your oil is hot enough before you start frying. A small pinch of the flour coating should sizzle immediately when dropped in. For a more precise method, an oil thermometer is a great tool. I aim for around 175°C. For more guidance, the BBC Good Food website has a great guide on frying safely.
- The Secret Step: I used to struggle with getting my chicken to stay crispy once sauced. I learned that letting the cooked chicken rest on a wire rack, not paper towels, is key. It allows air to circulate, preventing the bottom from steaming and going soft before it meets the sauce.
- Make-Ahead: You can prepare the dynamite sauce up to 3 days in advance and keep it in an airtight container in the fridge. The chicken can also be cooked a day ahead and refrigerated. Simply reheat it in an oven or air fryer to crisp it up before tossing it in the sauce and assembling the buns.
- Storage: Leftover baked buns can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, I recommend placing them in an oven preheated to 160°C for about 10-15 minutes until warmed through.
Equipment You’ll Need
- Large frying pan or skillet
- Sharp knife and cutting board
- Two medium mixing bowls
- Whisk
- Baking tray lined with parchment paper
- Pastry brush
Common Mistakes to Avoid
- Overcrowding the pan: Putting too much chicken in the pan at once lowers the oil temperature, causing the chicken to steam rather than fry. This results in a pale, soggy coating. Always cook in batches for a truly golden, crisp finish.
- Wrong temperature: If your oven isn’t hot enough, the buns will take too long to bake and can become dense. If it’s too hot, the outside will burn before the dough is cooked through. Use an oven thermometer if you suspect yours runs hot or cold.
- Not sealing the buns properly: Make sure to pinch the seams of the dough together very tightly. If not sealed well, the delicious dynamite filling can leak out during baking, creating a bit of a mess on your baking tray.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Here are a few of my favourite twists:
- Spicier Version: For those who love extra heat, add another tablespoon of Sriracha to the sauce or a ¼ teaspoon of cayenne pepper to the flour mixture for the chicken.
- Vegetarian Option: This recipe works wonderfully with cauliflower. Cut a head of cauliflower into bite-sized florets, coat and fry them just like the chicken, and toss in the dynamite sauce. Firm, pressed tofu is another fantastic alternative.
- Different Protein: Dynamite sauce and prawns are a classic pairing. Use large king prawns, peeled and deveined, and fry them for just 2-3 minutes until pink and cooked through before tossing in the sauce. The flavour profile is similar to my popular Bang Bang Chicken Thighs, which you could also adapt for the filling.
What to Serve With Dynamite Chicken Buns
While these buns are a satisfying meal on their own, a few simple sides can round out the experience beautifully.
- Asian-Style Slaw: A crunchy, tangy slaw made with shredded cabbage, carrots, and a light rice vinegar dressing provides a refreshing contrast to the rich, creamy buns.
- Steamed Edamame: A simple bowl of steamed edamame pods sprinkled with flaky sea salt is a light and healthy accompaniment.
- Drink Pairing: A cold, crisp lager or a pale ale cuts through the richness of the sauce perfectly. For a wine option, an off-dry Riesling complements the sweet and spicy notes of the dish.
Frequently Asked Questions
Dynamite Chicken Buns
Ingredients
Method
- Prepare the Chicken Coating: In a medium-sized mixing bowl, whisk together the plain flour, cornflour, salt, and pepper. In a separate, shallow bowl, beat the egg.
- Coat the Chicken: Pat the chicken cubes dry with a paper towel. Dip each piece of chicken first into the beaten egg, allowing any excess to drip off, and then dredge it thoroughly in the flour mixture. Set the coated pieces aside on a plate.
- Cook the Chicken: Heat the oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. I find that frying the chicken in two batches is crucial to ensure it gets properly crisp. Fry for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack to drain.
- Make the Dynamite Sauce: While the chicken is cooking, prepare the sauce. In a large bowl, combine the mayonnaise, Sriracha, honey, rice vinegar, soy sauce, and garlic powder. Whisk until everything is smooth and well combined. Taste and adjust the seasoning or spice level if needed.
- Combine Chicken and Sauce: Add the warm, cooked chicken to the bowl with the dynamite sauce. Gently fold everything together until every piece of chicken is generously coated.
- Assemble the Buns: Preheat your oven to 180°C (160°C fan). If using a pack of ready-made dough, divide it into 8 equal portions. Flatten each portion into a small disc, about 10cm in diameter. Spoon a generous amount of the dynamite chicken mixture into the centre of each disc.
- Seal and Shape: Carefully pull the edges of the dough up and around the filling, pinching them together tightly at the top to seal. Roll the bun gently in your hands to create a smooth ball and place it seam-side down on a baking tray lined with baking parchment. Repeat with the remaining dough and filling.
- Bake to Perfection: Brush the tops of the buns with a little milk or beaten egg and sprinkle with sesame seeds. Bake for 20-25 minutes, or until the buns are a deep golden brown and sound hollow when tapped on the bottom.
- Garnish and Serve: Let the buns cool for a few minutes before serving. Garnish with a sprinkle of freshly sliced spring onions and serve warm.
Notes
I really hope you give these Dynamite Chicken Buns a try. They’ve become a firm favourite in my house for a reason, and they always feel a little bit special. They’re a fun and delicious project, and perfect for when you want to make something truly satisfying. If you’re looking for another comforting meal, you might also enjoy my Cheeseburger Lasagna Recipe. And for dessert, why not follow up with some simple and delicious Biscoff Truffles? Let me know how you get on in the comments below – I’d love to hear about it!
