Activate the yeast

• Put the lukewarm milk, lukewarm water, yeast and honey in a large bowl.
• Mix well and let it sit.

Make the dough

• Add the flour, salt and butter.
• Knead until smooth and elastic.

Let the dough rise

• Cover and let it rise in a warm spot until doubled in size.

Cook the chicken filling

• Heat the olive oil in a frying pan over medium heat.
• Add the chicken pieces, cayenne pepper, black pepper, onion powder and garlic powder.
• Cook, stirring occasionally.

Make the sauce and simmer

• Mix the water and cornstarch in a small bowl until smooth.
• Add the soy sauce, ketjap manis, sweet chili sauce and the cornstarch mixture to the chicken.
• Let it simmer.

Finish the filling

• Add the grated cheese and stir until melted.
• Mix in the spring onion.
• Let the filling cool completely.

Shape the buns

• Deflate the risen dough and divide into 10 equal pieces of about 65 g each.
• Shape into balls.
• Roll one dough ball into a flat circle on a floured surface.
• Place a slice of cheese and about 60 g of the chicken filling on top.
• Fold in half and seal the edges well.

Second rise

• Place the buns on a baking sheet lined with parchment paper.
• Let them rise in a warm place.

Fry the buns

• Heat a layer of sunflower oil (about 2 cm) in a frying pan to 175 °C / 350 °F.
• Fry the buns on both sides until golden brown.
• Drain on paper towels.