Cheesy Dynamite Chicken Buns
Shredded chicken in a spicy, creamy dynamite sauce, loaded with cheese, and baked until bubbly in soft buns. Thirty minutes, start to finish. It's messy, it's ridiculous, and it works every single time.
Equipment
- Baking sheet (rimmed)
- Parchment Paper
- Mixing bowl
- Small bowl or jar for sauce
Ingredients
For the Dynamite Sauce
- 2 tbsp gochujang (Korean chili paste)
- 1/4 cup Kewpie mayo (or regular mayo)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
For the Buns
- 3 cups cooked shredded chicken (rotisserie works great)
- 4 soft buns (brioche or potato)
- 1 cup shredded mozzarella
- 1/2 cup shredded Monterey Jack cheese
For Topping
- sliced scallions
- sesame seeds
- extra dynamite sauce (optional)
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Make the dynamite sauce: In a small bowl, whisk together gochujang, Kewpie mayo, soy sauce, honey, and sesame oil. Taste and adjust — it should be spicy, sweet, and savory.
- Coat the chicken: In a mixing bowl, combine shredded chicken with the sauce. Mix until every piece is fully coated. Use your hands for full coverage if you don't mind getting messy.
- Assemble the buns: Split the buns and place cut-side up on the baking sheet. Divide the chicken mixture evenly among the buns, mounding it slightly. Let a little fall over the edges for a rustic look.
- Top with cheese: Sprinkle mozzarella and Monterey Jack over each bun, making sure to cover the edges so they get crispy in the oven.
- Bake for 10-12 minutes, until cheese is melted and starting to brown. For extra bubbly spots, switch to broil for the last 1-2 minutes. Watch carefully — broil goes from golden to burnt quickly.
- Let rest on the baking sheet for 2 minutes before serving. Top with sliced scallions, sesame seeds, and a drizzle of extra dynamite sauce if desired.
Notes
Make ahead: Prepare sauce and shred chicken up to 3 days ahead. Assemble buns just before baking. To freeze: assemble completely, wrap tightly in foil, and bake from frozen at 375°F for 20-25 minutes.
Tip: Toasting the buns cut-side down in a dry skillet for 2 minutes before adding chicken gives extra insurance against sogginess.
Substitutions: Use sriracha + miso if you don't have gochujang. Regular mayo works fine. For vegetarian, sub shredded jackfruit or firm tofu.
Tip: Toasting the buns cut-side down in a dry skillet for 2 minutes before adding chicken gives extra insurance against sogginess.
Substitutions: Use sriracha + miso if you don't have gochujang. Regular mayo works fine. For vegetarian, sub shredded jackfruit or firm tofu.