How do I keep the cheese from leaking?

Chill the stuffed buns for 10 minutes before frying and pinch the seams firmly. Cold cheese plus a tight seal is your best defense.

Can I stuff raw chicken?

I do not recommend it. Pre-cooked chicken prevents undercooked centers and keeps frying time short and safe.

Neutral oils with high smoke points like canola, peanut, or sunflower. Keep it clean and filter after frying if you plan to reuse.

How big should each bun be?

Aim for golf-ball to small clementine size before filling. Overstuffing can cause blowouts and uneven cooking.

Can I bake instead of fry?

Yes. Brush with egg wash and bake at 375°F for 16 to 20 minutes. The crust will be softer, so finish with a quick pan fry if you want extra crisp.

Savory Fried Chicken Buns with Cheese

Name: Fried Chicken Buns with Cheese
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 3/4 cups bread flour (Use all-purpose flour in a pinch.); 1/2 cup whole milk (Warm slightly to help the dough rise.); 1 large egg; 2 tablespoons sugar; 1 teaspoon instant yeast (Saves time and blends easily.); 1 teaspoon salt; 3 tablespoons unsalted butter (Softened to keep the bun tender.); 3 tablespoons bread flour (For making tangzhong.); 1 pound boneless chicken thighs (Provides juicy meat.); 1 cup low-moisture mozzarella (Provides pull; add Gruyère for depth.); 1/2 cup shredded Gruyère (Optional for flavor.); 1 clove garlic (Minced.); to taste black pepper (For seasoning.); 1 teaspoon sweet chili sauce (Optional for a sweet glaze.); 1 teaspoon ketjap manis (Optional for a sweet-salty glaze.)

Description

Delicious and cozy fried chicken buns filled with gooey cheese, perfect for parties or a grab-and-go lunch.

Ingredients

Dough Ingredients

2 3/4 cups bread flour (Use all-purpose flour in a pinch.)
1/2 cup whole milk (Warm slightly to help the dough rise.)
1 large egg
2 tablespoons sugar
1 teaspoon instant yeast (Saves time and blends easily.)
1 teaspoon salt
3 tablespoons unsalted butter (Softened to keep the bun tender.)
3 tablespoons bread flour (For making tangzhong.)

Filling Ingredients

1 pound boneless chicken thighs (Provides juicy meat.)
1 cup low-moisture mozzarella (Provides pull; add Gruyère for depth.)
1/2 cup shredded Gruyère (Optional for flavor.)
1 clove garlic (Minced.)
to taste black pepper (For seasoning.)
1 teaspoon sweet chili sauce (Optional for a sweet glaze.)
1 teaspoon ketjap manis (Optional for a sweet-salty glaze.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Make the tangzhong by whisking 3 tablespoons of bread flour with 1/2 cup of milk over low heat, stirring until thick like pudding.
Let tangzhong cool slightly, then mix with warm milk, egg, bread flour, sugar, instant yeast, salt, and butter.
Knead dough until smooth and elastic, about 8 to 10 minutes by hand or 5 minutes in a mixer.
Place dough in a greased bowl, cover, and let rise until doubled in size, about 60 to 90 minutes.
Sauté chopped chicken thighs with garlic, salt, and black pepper until cooked. Cool completely, then stir in cheese.
Divide dough into 10-12 equal pieces and let rest for 10 minutes.
Flatten each dough piece, add a spoonful of filling, pinch edges tightly, and place seam side down.
Cover buns and let rise for 25 to 35 minutes.

Cooking

Heat oil to 350°F and fry 3-4 buns at a time until deep golden, about 3 to 4 minutes per side.
Drain on a rack and sprinkle with flaky salt while hot.

Notes

For best results, chill filled buns for 8 to 10 minutes before frying to set the filling. For air-frying, spray with oil and cook at 360°F for 7 to 9 minutes, flipping halfway.

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Category: Appetizer, Snack
Cuisine: American, Asian Fusion