If you're craving something comforting and a little spicy, Dynamite Chicken Buns Recipe is exactly what you want to make. These soft, steamed buns filled with a creamy, fiery chicken mixture are perfect for anytime you want a handheld treat that feels special without the fuss. I love making them for weekend lunches or casual get-togethers because they're as fun to eat as they are to share.
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Why This Recipe Works
The Dynamite Chicken Buns Recipe nails the perfect balance between fluffy soft buns and a bold, creamy filling that's bursting with fresh herbs and a spicy kick. It's approachable for cooks of all skill levels but impressively flavorful, making it a dependable crowd-pleaser every time.
- Consistent Texture: The dough is soft yet resilient thanks to a balanced mix of milk and butter, while steaming ensures fluffy, tender buns every batch.
- Deep, Balanced Flavor: The filling blends cooked chicken with dynamite sauce and fresh herbs, creating layers of creaminess, heat, and brightness.
- Simple Ingredients: You'll find everything easily at your store, and little prep means it fits right into your daily rhythm.
- Fast Prep, Big Payoff: With quick mixing, rising, and steaming, you get that wow-factor dish with minimal waiting.
Ingredient Game Plan
Choosing the right ingredients here sets you up to enjoy those pillow-soft buns and fiery filling with a fresh, homemade feel. I always recommend going for ingredients that bring good texture and flavor without complicating the process.
- All-purpose flour: Reliable for a tender crumb; bread flour works if you want a slightly chewier bite.
- Active dry yeast: Make sure it's fresh and bubbly for that perfect dough rise.
- Sugar: Just a touch to activate the yeast and add subtle sweetness.
- Warm water: Temperature matters-warm, not hot-to wake up the yeast without killing it.
- Milk: Brings richness that softens and enriches the dough beautifully.
- Softened butter: Adds tender flakiness and a touch of luxury.
- Cooked chicken: Use diced or shredded; both work to soak up the dynamite sauce's flavor.
- Dynamite sauce: Store-bought saves time, but homemade lets you tweak the heat.
- Green onions & cilantro: They give fresh, herbal brightness that cuts through the rich sauce elegantly.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Dynamite Chicken Buns Recipe
Step 1 - Prep & Season
Start by waking up your yeast in warm water mixed with sugar. I usually let it sit 5 minutes until it's frothy like a little cloud-that's a sure sign the yeast's alive. Then add the milk, softened butter, and flour to the mix. Knead the dough for about 10 minutes on a lightly floured surface until it's silky smooth and just a little springy to the touch. Avoid adding too much flour or the dough will get dense; trust me, soft is what we want here.
Step 2 - Build Flavor
While the dough rises, whisk together your cooked chicken, dynamite sauce, green onions, and cilantro. I love tasting the filling here-if you like more kick, feel free to add a bit extra sauce. The fresh herbs balance the heat perfectly. Mixing well ensures every bun gets a creamy, spicy filling with little bursts of herbaceous freshness in every bite.
Step 3 - Finish for Best Texture
After your dough has doubled, gently punch it down and divide it evenly into buns. Roll each one out to a soft circle, spoon on a generous dollop of your chicken mixture, then pinch closed carefully to trap the filling inside. Line them up on parchment, cover, and let them rise again for about 30 minutes. Steaming is key-about 15 to 20 minutes will give you tender, fluffy buns that are just cooked through, with a hint of that toasty aroma from the steaming basket. Don't over-steam or they'll get soggy, so keep an eye on the timer.
Pro Moves I Swear By
Making Dynamite Chicken Buns Recipe taught me that patience and gentle hands are everything. Taking your time with dough rising and sealing the buns carefully brings out the best results.
- Doneness Cue: The buns should feel soft but spring back lightly when pressed-firm on the outside, fluffy inside.
- Temperature Trick: Use warm water about 100°F (38°C) to activate yeast without killing it; your yeast might not foam well if too hot or cold.
- Make-Ahead Move: Prepare the filling a day ahead for deeper flavor and keep dough refrigerated overnight-just give it a little time to come back to room temp before shaping.
- Skip This Pitfall: Avoid over-filling your buns or they can split and leak steam while cooking.
Serve It Up
Finishing Touches
I love serving these Dynamite Chicken Buns fresh and warm, right out of the steamer. A light sprinkle of extra chopped cilantro or a dip of soy sauce or sesame oil on the side brings everything together nicely. The silky, spicy filling paired with that soft bun feels like a cozy hug, especially when you add those subtle herb layers.
Great Pairings
These buns pair wonderfully with a crisp cucumber salad, pickled vegetables, or a zingy slaw to cut through the richness. I also like serving them with miso soup or steamed greens for a balanced meal that's both comforting and fresh.
Easy Plating Wins
For an easy weeknight plate, simply arrange the buns on a wooden board with a few dipping sauces in small bowls. For a special occasion, garnish with a sprinkle of toasted sesame seeds and sliced fresh chili on top-adds color and heat to impress your guests without extra work.
Make-Ahead & Storage
Storing Leftovers
Store any leftover buns in an airtight container in the fridge for up to 3 days. They'll soften a bit but still taste great when reheated gently. Keep in mind that the filling might firm up in the fridge, so warming is key before eating.
Freezer Notes
You can freeze unsteamed buns after shaping and before the second rise. Freeze on a tray until firm, then transfer to a sealed bag for up to 2 months. When ready to cook, thaw completely and let rise before steaming. This trick saves time on busy days and keeps flavor fresh.
Reheating Dynamite Chicken Buns Recipe Without Drying Out
For reheating, use a steamer or wrap buns loosely in damp paper towels and microwave in short bursts to keep moisture locked in. If you have an air fryer, a quick 3-4 minute blast at 350°F works wonders without drying them out. Oven reheating at low temp wrapped in foil also preserves softness while warming through evenly.
Frequently Asked Questions
Yes! Bread flour adds a bit more chewiness to the buns due to higher protein content. If you prefer soft but slightly firmer buns, bread flour is a great option.
Absolutely! For a vegetarian version, firm tofu or sautéed mushrooms seasoned with dynamite sauce work wonderfully as filling alternatives.
Line your steamer with parchment paper or cabbage leaves before placing buns. Make sure they aren't touching to allow steam to circulate freely.
Yes, using a stand mixer with a dough hook makes kneading easier and faster. Just mix until the dough is smooth and elastic, then proceed with rising as usual.
Final Thoughts
Making this Dynamite Chicken Buns Recipe brings a bit of joy to my kitchen every time-there's real comfort in the soft bun and spicy, creamy filling combo. Don't rush the rising steps; patience here pays off in a tender, pillowy bun you'll want to make over and over. Whether for a family meal or sharing with friends, these buns invite you to savor each bite and discover how delicious simple ingredients can be when combined thoughtfully. Give it a try, and I think you'll find yourself coming back to this recipe as often as I do.
PrintComplete Recipe
Dynamite Chicken Buns Recipe
These Dynamite Chicken Buns are soft, fluffy steamed buns filled with a spicy, flavorful chicken mixture tossed in dynamite sauce. Perfect as a snack or appetizer, they combine a tender dough with zesty, creamy filling accented by fresh herbs.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 buns
- Category: Snack
- 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
- Activate the yeast: In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes frothy to ensure the yeast is active.
- Make the dough: Add the all-purpose flour, milk, and softened butter to the yeast mixture. Mix to form a soft dough.
- Knead the dough: Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
- First rise: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until it doubles in size.
- Prepare the filling: While the dough rises, mix the cooked chicken with dynamite sauce, chopped green onions, and chopped cilantro. Adjust spice level if desired.
- Shape the buns: Punch down the risen dough and divide it into equal portions. Roll each piece into a flat circle, spoon in the chicken filling, then pinch the edges closed to seal.
- Second rise: Place the filled buns on a parchment-lined tray, cover, and let them rise for another 30 minutes to puff up.
- Steam the buns: Using a steamer or bamboo basket, steam the buns for 20 minutes until they are fluffy and fully cooked through.
Notes
- You can substitute bread flour for all-purpose flour if you prefer chewier buns.
- Ensure the water for the yeast is warm but not hot to avoid killing the yeast.
- Adjust the amount of dynamite sauce in the filling to control the spice level to your liking.
- Steamed buns are best served fresh but can be reheated by steaming again briefly.
- Use parchment paper between buns in the steamer to prevent sticking.
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