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.