Spicy, cheesy, and exploding with flavor! These buns feature soft homemade rolls stuffed with crispy chili chicken, melty Parmesan, and dynamite sauce.
KEY STEPS FOR PERFECT BUNS:
- Dough Tips:
- Let dough rise in a warm spot (e.g., oven with light on) for best puff.
- 70g portions ensure even baking—use a kitchen scale!
- Parmesan Crust Hack:
- For extra crispiness, brush buns with egg wash (not just milk) before dipping in cheese mix.
- Baking:
- Rotate trays halfway for even browning.
- Underbaked? Tap the bottom—it should sound hollow.
🍗 CRISPY CHICKEN SECRETS:
- Marinate Overnight for maximum flavor penetration.
- Double-Fry Method (first fry at 325°F/165°C, rest, then fry at 375°F/190°C) for extra crunch.
- Sauce Consistency:
- Too thick? Add a splash of lime juice or water.
- Extra heat? Stir in 1 tsp Korean gochujang.
🧀 CHEESY TWISTS:
- Swap Parmesan with sharp cheddar + smoked paprika for a smoky kick.
- Add mozzarella cubes inside the buns before baking for a pull-apart effect.
🌶️ DYNAMITE SAUCE UPGRADES:
- Creamier: Mix in 1 tbsp Greek yogurt.
- Umami Boost: Add 1 tsp fish sauce or Worcestershire.
📦 STORAGE & REHEATING:
- Unfilled buns: Freeze for up to 1 month. Reheat in oven (350°F/175°C, 5 mins).
- Assembled buns: Eat immediately (or chicken gets soggy).
1. My buns are dense—why didn’t they rise properly?
✅ Yeast check: Ensure it’s fresh (test in warm water + sugar—should bubble in 5 mins).
✅ Knead longer: Gluten development is key (aim for 12-15 mins until dough passes the windowpane test).
✅ Rising environment: Too cold? Place dough in a lightly warmed oven (turned off) with a bowl of hot water.
2. Chicken coating isn’t crispy—what went wrong?
Crispiness hacks:
🔥 Oil temp: Use a thermometer (350°F/175°C). Too low = soggy, too high = burns.
🧊 Dry chicken: Pat pieces thoroughly before coating—moisture is the enemy of crunch.
⏱ Don’t overcrowd: Fry in small batches to maintain oil temperature.
3. Can I make these ahead for a party?
Meal-prep tips:
Buns: Bake 1 day ahead; store in an airtight container. Reheat wrapped in foil (300°F/150°C, 5 mins).
Chicken: Fry just before serving (or refrigerate cooked chicken up to 24 hours; re-crisp in air fryer at 375°F/190°C for 3 mins).
Sauce: Make 3 days ahead; store in fridge (stir well before using).
