Activate the yeast

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

Make the dough

• Add the beaten egg and sunflower oil, then mix well.
• Add the flour, salt and butter.
• Knead until smooth.

Let the dough rise

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

Prepare the Parmesan topping

• Combine the Parmesan cheese, cayenne pepper, onion powder and black pepper in a bowl.
• Mix well and set aside.

Marinate the chicken

• Wash and cut the chicken into pieces and place them in a deep bowl.
• Add the salt, onion powder, garlic powder, cayenne pepper, black pepper, sambal oelek, soy sauce and beaten egg.
• Mix until combined, cover and refrigerate.

Shape the buns

• Deflate the dough and divide it into equal pieces, then shape into balls.
• Roll each ball into a rectangle and fold it in half.
• Brush with milk and dip one side into the Parmesan mixture.

Second rise

• Place the dough on a baking sheet lined with parchment paper and make a few slashes on top.
• Let it rise until doubled in size.

Bake the buns

• Bake in a preheated oven at 200 °C until golden brown.
• Keep an eye on the baking time as each oven is different.

Prepare the cornstarch coating

• Combine the cornstarch, salt, black pepper and onion powder in a bowl.
• Mix well.

Fry the chicken

• Coat the chicken thoroughly with the cornstarch mixture and place on parchment paper.
• Heat a thin layer of sunflower oil in a skillet over medium heat to 175 °C.
• Fry the chicken until golden brown and drain on paper towels.

Make the sauce

• Combine the mayonnaise, chili sauce and sambal oelek in a bowl.
• Mix well.

Assemble the buns

• Toss the fried chicken with the sauce.
• Fill the bread with fresh vegetables, chicken and extra sauce to taste.