Soft, fragrant buns filled with spiced chicken and a creamy chili sauce — ideal for a cozy dinner at home or a hearty snack. Tender yeast dough, juicy chicken filling, and a punchy sauce come together in one straightforward recipe.
Ingredients
Dough
- Milk — 3/4 cup | 175 ml
- Water — 3 tbsp + 1 tsp | 50 ml
- Honey — 1 tbsp | 20 g
- Instant yeast — 3 1/2 tsp | 10 g
- Egg (medium) — 1
- All-purpose flour — 4 cups 1 tbsp | 500 g
- Unsalted butter, softened — 2 1/2 tbsp | 35 g
- Salt — 1 1/2 tsp | 9 g
Chicken Filling
- Olive oil — 1 2/3 tbsp | 25 ml
- Chicken breast or skinless thighs — 1.3 lb | 600 g
- Salt — 3/4 tsp | 4.5 g
- Onion powder — 1 2/3 tsp | 5 g
- Garlic powder — 1 tsp | 3 g
- Cayenne pepper — 3/4 tsp | 2 g
Sauce
- Mayonnaise — 1/2 cup | 125 g
- Hot chili sauce — 1/3 cup | 75 g
Step-by-Step Recipe
- Combine the warm milk and water (about 86–95°F | 30–35°C) with the honey and yeast. Let stand for 5 minutes, until lightly foamy.
- Add the egg, flour, and salt. Knead for 5–7 minutes until smooth. Work in the softened butter and knead for another 5–7 minutes, until the dough is supple and elastic.
- Place the dough in a lightly oiled bowl, cover, and leave in a warm spot for 60–90 minutes, until doubled in size.
- While the dough rises, prepare the chicken: mix the salt, onion powder, garlic powder, and cayenne. Coat the chicken in the spice blend.
- Heat a skillet with the olive oil over medium heat. Cook the chicken until done (internal temperature about 165°F | 75°C): 4–6 minutes per side for pieces 3/4–1 in | 1.5–2 cm thick. Rest for 5 minutes, then finely chop or shred.
- Stir the mayonnaise and chili sauce together until smooth. Fold the warm chicken into the sauce and mix well.
- Deflate the risen dough and divide into 10–12 equal pieces. Shape into balls and arrange on a greased baking sheet or in a 8×12 in | 20×30 cm pan, leaving a little space between them.
- Cover and proof for 30–40 minutes, until the buns look noticeably puffy.
- Bake at 356°F | 180°C for 18–22 minutes, until golden on top. Cool for 10 minutes on a rack.
- Carefully split the buns and fill with the chicken mixture. Serve warm.
Serving and Storage
Serve right away while the buns are still warm and soft. The finished filling keeps in the refrigerator for up to 2 days; the buns keep for up to 1 day at room temperature when tightly wrapped, or can be frozen for up to 1 month. Reheat in a 320°F | 160°C oven for 5–7 minutes before serving.
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Tips and Variations
- Adjust the heat with the cayenne and chili sauce: cut both in half for a milder flavor.
- For a lighter sauce, replace half the mayonnaise with thick yogurt or sour cream.
- Watch the dough texture: if it sticks to your hands, add 1–2 tbsp flour; if it feels too stiff, add 1–2 tbsp warm milk.
- Baking arrangement: placed close together, you get pull-apart buns; spaced apart, the sides brown more deeply.
Nutritional Value per Serving
| Indicator | Value |
|---|---|
| Calories | 445 kcal |
| Protein | 21 g |
| Fat | 22 g |
| Carbohydrates | 41 g |
| Fiber | 2 g |
| Sugars | 6 g |
| Sodium | 980 mg |
Questions and Answers
Can I replace the mayonnaise in the sauce?
Yes, use a half-and-half mix of sour cream and thick yogurt. The flavor will be gentler, while the texture stays creamy.
Which is better: breast or thighs?
Breast gives a leaner filling, while thighs are juicier and fuller in flavor. Both work well, so choose according to taste.
How can I make the buns even softer?
Do not add too much flour and do not overbake. Remove the buns as soon as they are golden and let them rest under a towel for 5 minutes.