When you want a comforting, spicy treat that feels like a hug in handheld form, my Dynamite Chicken Buns Recipe is exactly what you need. Perfect for a weekend cook-up or impressing friends at a casual get-together, these buns combine soft, pillowy dough with a juicy, flavorful filling that has just the right kick. You'll love how approachable this recipe is, even if you're new to bread-making.
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What Sets This Apart
What I find so special about this Dynamite Chicken Buns Recipe is the perfect harmony between a tender, buttery dough and a bold, spicy chicken filling that stays juicy with every bite. Unlike many other stuffed buns, this recipe nails consistent texture and balanced flavor every time.
- Consistent Results: You'll get that soft, fluffy bun with reliable rise thanks to clear yeast activation tips.
- Rich, Balanced Flavor: The dynamite sauce adds just enough heat and tang without overpowering the chicken.
- Pantry-First Ingredients: Most items are basics you probably already have, keeping it simple.
- Weeknight Friendly: While the dough takes time to rise, the hands-on steps are straightforward and well-paced.
Ingredient Snapshot
Getting quality ingredients makes a world of difference with this Dynamite Chicken Buns Recipe. Choosing the right flour and a dependable yeast, along with fresh herbs, ensures you hit that soft bun and vibrant filling balance effortlessly.
- All-purpose flour: Opt for unbleached for the best texture; bread flour works well too if you want chewier buns.
- Active dry yeast: Always check the expiration date to guarantee good rise.
- Warm water: It should feel comfortably warm to the touch-too hot kills yeast, too cold delays rising.
- Milk: Use whole milk or 2% for richness; this softens the dough wonderfully.
- Butter: Unsalted or lightly salted, just softened to room temp for smooth dough.
- Cooked chicken: Leftover rotisserie chicken works beautifully, shredded or diced.
- Dynamite sauce: Buy a good quality one or mix mayo with sriracha and a splash of lime for zing.
- Green onions & cilantro: Freshness is key here for brightness in the filling.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Dynamite Chicken Buns Recipe
Step 1 - Prep & Season
Start by mixing warm water, sugar, and yeast in a bowl. This is the activation stage and you want to wait about 5 minutes until the yeast forms a frothy, bubbly layer on top-that's your green light that fermentation is working. Then, add in the flour, milk, and softened butter. Combine everything gently with a spoon before kneading on a floured surface for around 10 minutes, until the dough is smooth and elastic. I like to test by poking with a finger-if it springs back slowly, you're on track. Avoid adding too much extra flour; a slightly sticky dough delivers the softest buns.
Step 2 - Build Flavor
While the dough does its initial rise, use this window to get your filling ready. In a bowl, toss cooked chicken with your dynamite sauce, green onions, and cilantro. Adjust the sauce quantity based on your heat preference-remember, you can always add more, but you can't take it out. This is where the "dynamite" in the dynamite chicken buns really comes from: a nice balance of spice, creaminess, and fresh herbal notes. Trust me, letting the filling chill briefly while you shape the dough helps the flavors meld beautifully.
Step 3 - Finish for Best Texture
After your dough doubles in size (usually about an hour), punch it down gently to release air. Divide it into even portions-aim for golf ball size or a bit larger depending on your appetite. Roll each portion into a flat circle, spoon in a generous scoop of the chicken filling, then pinch the edges tightly to seal. Place the buns on a parchment-lined tray, cover them loosely, and let rise for another 30 minutes until puffy. Steaming is the key finish; I use a bamboo steamer lined with parchment paper. Keep water gently boiling, then steam the buns for 15-20 minutes. They'll be glossy, fluffy, and perfectly cooked through. Avoid lifting the lid early to keep steam trapped-sometimes I set a kitchen timer to remind myself.
Cook's Notes & Tricks
I've learned that you can't rush the dough-patience yields results, especially with yeast. The right water temp and a cozy spot for rising are game-changers. If you want to tweak the spice, add more dynamite sauce cautiously. Make sure the buns are sealed tight to trap juicy filling. These little tips helped me get the fluffy yet robust buns I always hope for.
- Doneness Cue: You'll notice the buns get glossy and springy after steaming, signaling they're ready.
- Temperature Trick: Use water that's about 110°F for yeast activation-warm but not hot.
- Make-Ahead Move: You can shape the buns, freeze them unsteamed, then steam fresh later.
- Avoid This Pitfall: Don't open the steamer lid early; it can deflate the buns.
Serve & Enjoy
Finishing Touches
I love serving these Dynamite Chicken Buns straight from the steamer, with a sprinkle of extra chopped green onions or sesame seeds for a little pop. The soft, warm exterior complemented by the spicy, creamy inside is irresistible. A quick slather of mayo or a drizzle of soy sauce on the side works wonders as well. You'll find they're as satisfying on their own as they are alongside a simple salad or steamed greens.
Pairs Beautifully With
To balance the richness of the buns, crisp cucumber salad or a light pickled vegetable side works perfectly. I also enjoy serving them with a miso soup or a small bowl of broth to sip as you eat, which adds warmth and contrast. For beverage, a chilled jasmine tea or a bright lager complements the spice without overwhelming your palate.
Simple Plating Wins
Arranging these buns on a bamboo steamer basket or a rustic wooden board immediately gives a casual but thoughtful presentation. Scattering fresh herbs and a few slices of red chili around the plate adds vibrant color. For a fun touch, wrap each bun in parchment with a simple twine knot-great for sharing and adds to the cozy, homemade vibe.
Make-Ahead, Storage & Reheat
Storing Leftovers
Keep leftover buns in an airtight container or sealed plastic bag to maintain softness. They last well for 2-3 days in the fridge, though they're best enjoyed within the first day for peak texture and flavor. You might notice the buns firm up slightly overnight, but the filling usually stays juicy.
Freezing Tips
This Dynamite Chicken Buns Recipe freezes beautifully. Freeze the shaped, unsteamed buns on a tray first, then transfer to a freezer-safe bag. When ready to eat, steam them straight from frozen, adding a few extra minutes to the steaming time. This keeps the buns soft and fresh-tasting, which I found is better than freezing after steaming.
Reheating Dynamite Chicken Buns Recipe Without Drying Out
To reheat, steaming is the best method for keeping buns soft - just use a steamer or improvise with a colander over simmering water. If you're in a hurry, wrap the bun damp in a paper towel and microwave at 70% power in 30-second bursts. Avoid the oven unless you want a toasty crust, which changes the texture. Air fryers can crisp the outside, but do that only if you prefer a contrast to the soft filling.
Frequently Asked Questions
Absolutely! Just make sure it's fully thawed and drained of excess moisture before mixing with the dynamite sauce to avoid soggy buns.
Check your yeast expiration and water temperature-too hot or cold can hinder rising. Try placing the dough in a warm, draft-free spot and give it a bit more time.
You can, but baked buns will have a firmer crust, not the soft, fluffy texture traditional to this dish. Steaming keeps them light and pillowy, which is what I recommend.
It varies by brand, but generally it's a mild to medium heat level with some tanginess. You can always adjust by adding more or less to suit your preference.
Final Thoughts
This Dynamite Chicken Buns Recipe quickly became one of my go-to comfort foods whenever I want something special but doable. You'll appreciate how the soft dough pairs with a vibrant, spicy filling and how the steaming method elevates the texture beyond typical buns. I hope you enjoy making it as much as I do-feel free to experiment with your favorite herbs or add a squeeze of fresh lime for extra brightness. Trust me, once you master these buns, they'll become a beloved staple at your table.
PrintFull Recipe
Dynamite Chicken Buns Recipe
Dynamite Chicken Buns are soft, fluffy buns filled with a spicy and flavorful chicken filling mixed with dynamite sauce, green onions, and cilantro. This steamed bun recipe combines tender dough with a savory, slightly spicy filling, perfect as a snack or appetizer.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 buns
- Category: Appetizer
- Method: Steaming
- Cuisine: Asian Fusion
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1.5 cups warm water
- 1 cup milk
- ¼ cup softened butter
Filling Ingredients
- 2 cups cooked chicken, diced or shredded
- ½ cup dynamite sauce
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
Instructions
- Prepare the dough: In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until frothy to activate the yeast. Then add flour, milk, and softened butter to the mixture to create a soft dough.
- Knead the dough: Knead the dough for about 10 minutes until it becomes smooth and elastic.
- First rising: Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for 1 hour or until it doubles in size.
- Prepare the filling: While the dough is rising, mix the cooked chicken, dynamite sauce, chopped green onions, and cilantro in a bowl. Adjust spice level as desired.
- Shape the buns: After the dough has risen, punch it down and divide it into equal portions. Roll each piece into a flat circle, add a generous spoonful of the chicken filling in the center, and carefully pinch the dough closed to seal the filling inside.
- Second rising: Place the filled buns on a parchment-lined steaming tray, cover, and let them rise again for 30 minutes until slightly puffed.
- Steam the buns: Using a steamer or bamboo basket, steam the buns for 20 minutes until they are fluffy and cooked through. Serve warm.
Notes
- Use bread flour instead of all-purpose flour for chewier buns.
- Ensure water is warm, not hot, to avoid killing the yeast.
- Adjust the amount of dynamite sauce to control the spice level.
- If you don't have a steamer, you can improvise by using a heatproof rack inside a large pot with a lid and boiling water below.
- Let buns cool slightly after steaming before serving to avoid burns.
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