If you’re craving a unique blend of spicy, savory, and soft comfort food, the Dynamite Chicken Buns Recipe is here to satisfy. These fluffy buns stuffed with flavorful dynamite chicken are perfect for busy weeknights or a fun weekend treat. Trust me, once you make these, you’ll want to keep them in regular rotation because they’re just that good.
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Why You’ll Love This
These buns combine a pillowy, tender dough with a creamy, spicy chicken filling that hits all the right flavor notes. Whether you’re feeding a crowd or enjoying a solo meal, they deliver comfort and excitement in every bite.
- Reliable Texture, Great Flavor: The dough rises beautifully every time, giving you soft buns that hold a rich, fiery chicken filling.
- Crisp–Golden Finish: While traditionally steamed, you can lightly pan-toast buns for an irresistible golden bottom.
- Pantry-Friendly Ingredients: All ingredients are easy to find and simple to work with, even if you’re new to yeast dough.
- Weeknight Easy, Weekend Worthy: The prep is straightforward—perfect when you want something impressive without stress.
Ingredient Snapshot
For your Dynamite Chicken Buns Recipe, quality ingredients make a noticeable difference. Picking fresh herbs and ensuring your yeast is active will take these buns from good to unforgettable.
- All-purpose flour: Look for fresh flour with no off smell; bread flour works too for extra chewiness.
- Active dry yeast: Check the expiration date—fresh yeast creates a better rise.
- Warm water: Should feel like a cozy bath, never hot or you’ll kill the yeast.
- Milk: Whole milk adds richness, but 2% works fine too if that’s what you have.
- Softened butter: Room temperature butter blends more evenly into the dough.
- Cooked chicken: Leftover roasted or grilled chicken adds deep flavor; shred or dice as you like.
- Dynamite sauce: A spicy mayo-based sauce packs the punch; homemade or store-bought both work well.
- Green onions and cilantro: Fresh and vibrant, these herbs balance the heat with bright notes.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Dynamite Chicken Buns Recipe
Step 1 — Set Up & Season
Start by waking up your yeast: stir the sugar and yeast into the warm water and wait for about 5 minutes until it’s frothy and bubbly. This little bloom is like a green light for your dough. Then, in a mixing bowl, combine the flour, milk, softened butter, and that bubbly yeast mixture. I love using a stand mixer for kneading, but your hands work just fine too—kneading should take around 10 minutes until the dough turns smooth and just a little stretchy. Don't rush this part; good kneading makes all the difference in texture.
Step 2 — Sear, Toast, or Mix
While the dough rises under a damp cloth for about an hour (until it doubles in size), whip up your filling. Toss together the cooked chicken with the dynamite sauce, then fold in the chopped green onions and cilantro. You’ll notice the mixture transforms into this creamy, spicy delight that’s begging to be stuffed. Taste it and adjust the heat or herbs so it’s just how you like it—whether that’s mild warmth or full-on dynamite!
Step 3 — Finish for Best Texture
After punching down the risen dough, divide it into equal portions and roll each into a nice, even circle. Spoon a generous amount of your dynamite chicken filling into the center, then carefully pinch the dough closed. Place your buns on parchment paper and let them rest for another 30 minutes to rise again for that fluffy finish. When ready, steam the buns gently for 15 to 20 minutes until they puff up and become soft and fluffy. If you want a little crisp on the bottom, pop them in a hot skillet for a minute or two after steaming. It’s an experience I highly recommend!
Smart Little Tips
I’ve made these buns dozens of times, and a few tricks always help get perfect results: pay attention to the dough’s temperature while rising and never skip the second rise—it really makes the texture pillowy. Also, be gentle when sealing buns so your filling stays put.
- Doneness Cue: Buns should look puffed and slightly shiny after steaming and feel springy to the touch.
- Temperature Trick: Keep your steaming water at a gentle simmer—not a rolling boil—to avoid soggy bottoms.
- Make-Ahead Move: You can prepare the filled buns and freeze them before the second rise; steam from frozen with a few extra minutes.
- Avoid This Pitfall: Don’t overfill the buns or they’ll burst during steaming—less is more for neat buns.
Serving Ideas
Finishing Touches
I love adding a light drizzle of extra dynamite sauce or a sprinkle of toasted sesame seeds on top to amp up the flavor and presentation. A few fresh cilantro leaves and thinly sliced green onions add a pop of color and freshness that plays nicely with the spicy filling.
Pair It With
These buns shine when paired with simple sides like a crisp cucumber salad or pickled vegetables to cut through the richness. If you want something heartier, a light soup or steamed greens complement the spicy chicken beautifully without overwhelming the palate.
Easy Plating Upgrades
For casual meals, a bamboo steamer basket makes a charming serving vessel. Hosting guests? Plate the buns on a rustic wooden board with small dipping bowls of extra dynamite sauce and soy sauce for friendly sharing and a touch of flair.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover buns in an airtight container or a zip-top bag in the fridge for up to 3 days. The texture is best eaten warm, so try to consume within that timeframe to enjoy the fluffy softness of the dough.
Freezing Tips
These buns freeze beautifully. Freeze in a single layer on a baking sheet before transferring to a freezer bag to prevent sticking. To reheat, steam from frozen—no need to thaw—and add a few minutes to the steaming time to ensure they’re heated through while staying moist.
Reheating Dynamite Chicken Buns Recipe Without Drying Out
The best way to warm these buns is by steaming or using an air fryer set to 350°F for a few minutes to gently heat without drying. If you’re using a microwave, cover the buns with a damp paper towel to trap moisture and avoid rubbery dough. Trust me, you want to keep them soft and tender.
Frequently Asked Questions
Absolutely! Shrimp, tofu, or even pulled pork make great alternatives. Just make sure your protein is cooked and chopped before mixing with the dynamite sauce.
Yes, baking is an option. Brush buns with a little oil or egg wash and bake at 375°F for about 15 minutes until golden. Steaming gives the classic soft texture, but baked is delicious too.
It can vary depending on the sauce you use, but it generally has a moderate spicy kick balanced by creamy mayo. You can adjust by adding more or less sauce or mixing in a milder condiment.
Definitely! You can prepare the dough and let it rise overnight in the fridge for deeper flavor. Just bring it back to room temp before shaping and filling your buns.
Final Thoughts
I always enjoy making the Dynamite Chicken Buns Recipe because it’s one of those recipes that feels like a little celebration every time—and it tastes incredible. Whether you’re new to yeast dough or a seasoned pro, these buns are approachable, adaptable, and incredibly rewarding. Once you get the hang of the rises and steaming, you’ll be whipping up batches for all occasions. So go ahead, get your hands doughy, and make some dynamite buns that everyone will rave about!
PrintPrint Recipe
Dynamite Chicken Buns Recipe
Dynamite Chicken Buns are fluffy steamed buns filled with a spicy, flavorful chicken mixture coated in dynamite sauce. Perfect as a savory snack or appetizer, these buns combine a soft, tender dough with a zesty filling made from cooked chicken, green onions, and cilantro, delivering a deliciously satisfying bite every time.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 buns
- Category: Snack
- Method: Steaming
- Cuisine: Asian Fusion
- Diet: Halal
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 the mixture becomes frothy, indicating the yeast is active. Then add flour, milk, and softened butter into the bowl and mix until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- First Dough Rise: Place the kneaded dough in an oiled bowl, cover it with a damp cloth, and set it in a warm place to rise for 1 hour or until it doubles in size.
- Prepare the Filling: While the dough is rising, combine cooked chicken, dynamite sauce, chopped green onions, and chopped cilantro in a bowl. Mix thoroughly, tasting and adjusting the spice level as desired.
- Shape the Buns: After the first rise, punch down the dough to remove air bubbles. Divide the dough into equal portions, roll each portion into a flat circle, and place a generous spoonful of chicken filling in the center. Pinch the edges of the dough circle to seal the bun completely.
- Second Dough Rise: Arrange the filled buns on a parchment-lined tray. Cover them and let rise again for 30 minutes until slightly puffy.
- Steam the Buns: Place the buns in a steamer or bamboo basket, making sure they are spaced apart. Steam for 20 minutes until the buns are fluffy and cooked through. Serve warm.
Notes
- For a chewier bun, substitute all-purpose flour with bread flour.
- Ensure the warm water is not too hot to prevent killing the yeast; pleasantly warm is best.
- Dynamite sauce can be adjusted in spice level or made homemade for a fresher taste.
- If you don't have a steamer, steaming can be done over a pot with boiling water and a heat-proof plate or rack.
- Leftover buns can be refrigerated and gently reheated by steaming again or microwaving with a damp paper towel to maintain softness.
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