Crispy Fried Chicken Buns consist of spicy, saucy chicken fillings encased in bread dough and covered in bread crumbs and then deep fried till golden brown. Piping hot, freshly fried, spicy buns are my favourite tea-time snacks. They are not hard to make but require a little time to prepare. The only downside to these is the deep frying part. But we must indulge once in a while, don’t you think so? I spent my childhood enjoying many many different snacks in the evening. My mother made them at home or we bought them from the stores. Samosa, Cutlet, Puffs and pakoras were all gleefully washed down with tea.

Table of Contents:

1. About the recipe

2. Ingredients

3. Step-by-step method

4. Tips

1. About the recipe

These buns are so good that there is nothing more satisfactory than biting into a warm and crispy bun that reveals spicy saucy chicken fillings inside. These delicious buns are similar to the Japanese Curry Bread but here I have made a Chinese Style fillings. Unlike other deep-fried stuff, this doesn’t soak up that much oil so we were not feeling very guilty after eating it 😊.

What is special about these chicken buns

• Easy & Delicious 
• Needs  basic ingredients
• Can be Vegetarian.
• Can be turned into Vegan too.
• You can double it or triple it as per your requirement.
• Can be stored in the refrigerator for up to 1 week.

    Let’s start cooking!

  Serving Suggestions: 3 to 4 

  Preparation time: 30 minutes 

  Cooking time: 5 to 7  minutes 

2. Ingredients 

    For the Dough 

• 1¼ cup plain flour 
•  ¾ TSP yeast 
• 2 tbsp sugar 
• ¾ tsp salt 
• 1 ½ tbsp oil 
• ½ cup warm milk 
• Warm water if needed 

   For Chicken Filling 

• 200 gm boneless chicken 
• 1 small onion chopped 
• ½ inch ginger chopped 
• 5 to 6 cloves garlic chopped 
• 1 small capsicum chopped 
• ¼ cup boiled sweet corn kernels (optional)
• 2 tsp soya sauce 
• 2 tbsp tomato ketchup 
• 2 green chillies chopped 
• ½ tsp sugar 
• Coriander leaves chopped 
• Spring Onion Greens chopped 
• Oil

For the Marination of Chicken 

• 1 TBSP corn flour powder 
• 1  TSP black pepper powder 
• Salt 

For Coating 

• Breadcrumbs 
• Milk 

3. Step by Step method 

To Prepare the dough 

• In a bowl or cup add sugar, yeast and warm milk. Mix well. Cover and leave it to rest for 5 minutes. 
• In another mixing bowl add flour, salt and oil. Mix well.
• Add the activated yeast mixture to the flour along with the rest of the milk.
• Mix well with the spoon. Add warm water if needed and knead well to a smooth, non-sticky dough.
• Cover the dough with oil, cover it and let it rise for 2 hours. The dough will be doubled in size.

To Prepare the Filling 

• Cut the chicken into a very small size ( you can also use chicken mince for this recipe) and marinate it with salt, black pepper powder and corn flour.
• Shallow fry the chicken in a few tbsp of oil.
• Take out the chicken from the flame and keep it aside.
• In the same oil add chopped garlic, chopped ginger, and chopped green chilli. Saute for a few seconds on high flame.
• Now add chopped onion and again saute for a few minutes.
• Add chopped capsicum and boiled corn kernels. Saute for a few more minutes.
• Add soya sauce, ketchup and sugar. Mix well.
• Cook for 1 minute on medium flame.
• Add the cooked chicken and mix well.
• Add coriander leaves and spring onion greens.

Making Buns

• Once the dough has risen, punch it down and knead again.
• Divide the dough into 8 to 10 small size balls.
• Flatten each ball in your hand. Make it thin or else it will become too thick after frying.
• Spoon the filling into the centre of the flattened dough.
• Seal the edges from each side of the dough together and roll into a ball. Repeat the same process for all the dough balls.
• Dip into the milk and coat with bread crumbs. For double coating, dip each ball again in milk and then bread crumbs.
• Place balls in the refrigerator for 20 to 30 minutes.
• Heat oil in a kadhai or deep pan on medium flame and deep fry balls in small batches for  4 to 5 minutes on medium heat or until they turn golden and crispy.
• Serve it with your choice of dip or chutney.

 4. Tips

• You can make completely vegetable filling. Broccoli, Carrots, and Sweet Corn are very good options for this recipe.
• Any type of cheese can also be used with the filling.
• These buns can be stored for up to 1 week.
• You can use traditional bread crumbs for a finer crust or try panko breadcrumbs for a lighter and crunchier texture.
• You can add spices according to your preference.
• Do not fry them on very high heat as it will burn the nuggets and remain uncooked within.