1. Make the Dough:

In a bowl, combine the water, milk, honey, and instant yeast. Let it rest for 5-10 minutes until frothy.

Add the egg, sunflower oil, flour, salt, and butter. Knead the dough for 8-10 minutes (8-12 minutes if kneading by hand) until smooth.

Cover and let the dough rise for 1 hour or until doubled in size.

2. Prepare the Chicken Mixture:

In a bowl, combine the chicken, salt, onion powder, garlic powder, cayenne powder, black pepper, sambal oelek, soy sauce, and egg. Marinate the chicken for at least 1-2 hours in the fridge (overnight for more flavor).

3. Prepare the Cornstarch Mixture:

In a shallow dish, combine the cornstarch, salt, black pepper, and onion powder. Set aside.

4. Shape the Buns:

Preheat the oven to 180°C (350°F).

Once the dough has risen, punch it down and divide it into 14 equal pieces. Shape each piece into a bun and place them on a baking sheet lined with parchment paper.

Brush the tops of the buns with a little milk and sprinkle with the Parmesan cheese, cayenne powder, onion powder, and black pepper. Let the buns rise for an additional 30 minutes.

5. Cook the Chicken:

Cut the marinated chicken into smaller pieces or strips. Dredge the chicken in the cornstarch mixture, ensuring it’s fully coated.

Heat oil in a pan or deep fryer to 175°C (350°F). Fry the chicken pieces in small batches for about 3-4 minutes, until golden and crispy. Remove and place on paper towels to drain excess oil.

6. Assemble the Buns:

Once the buns are golden and crispy, slice them open and fill them with the fried chicken.

Drizzle with the prepared sauce made from mayonnaise, chili sauce, and sambal oelek.

7. Serve:

Serve the cheesy dynamite chicken buns immediately, garnished with fresh herbs or additional sauce for dipping. Enjoy the crispy, spicy, cheesy goodness!