These Homemade Devilled Chicken Buns are soft, fluffy, and delicious. This bun recipe is a family recipe, and it is eggless. You can fill these buns with any filling you want. I stuffed these buns with spicy Sri Lankan-style devilled chicken.
Devilled chicken is a popular dish in Sri Lanka. Fried chicken: stirfried with garlic, ginger, onion, tomato, peppers, few spices, and coated with ketchup is a flavourful dish that you can’t say no to. It doesn’t stop there: we have devilled prawns, fish, and squid too. I was delighted to see one of my favorite bakeries back home started selling these delicious devilled chicken in a bun. It’s a long bun( about 8 inches) with devilled chicken filling, and my dad used to buy it for me every time he visits the bakery. It brings back lovely memories.
This recipe post is an old blog post I posted in 2015 when I had Ruwi’s Kitchen. I have been planning to repost it again, and finally, I got to it now. Apart from this, there are many more recipes that I need to repost and hope to do soon.
How to make Devilled Chicken Buns
This is our family’s favorite bread roll recipe with some changes. I added melted butter and swapped the 1 cup of water for 1 cup of milk and water to 1/2 cup.
I enjoy mixing and kneading the dough by hand. You can use a stand mixer. It should yield a very soft dough.
The shaping method in the recipe is for a regular oval shape. However, you can make round ones too.
How to make the Homemade Devilled Chicken filling
Filling in this recipe is spicy, but you can adjust the chili powder according to your spice level. Apart from chicken, shrimp and squid work well with this.
The Authentic devilled chicken recipe has banana peppers instead of green peppers. Some banana peppers can be very spicy so, I tried it with green bell pepper that is not spicy and easily available. I added 1/3 cup tomato ketchup, if you like more you can increase it up to 1/2 cup.
My son loves these buns, and they are great for school lunches. I make a few small round ones with different fillings. They freeze very well. Reheat them in the oven at 200C for 8-10 minutes. You can leave it in the fridge for 3 days and freeze it for up to 3 months.
- Heat the pan on medium heat with 1 Tablespoon of oil and add the diced chicken, fry for 2 minutes.
- Next, add the onion, garlic, ginger, bell pepper fry for 3 minutes.
- Add the diced tomato, salt and cook for 1 minute.
- Now, add the chilli flakes, chilli powder, ground black pepper, soy sauce and cook for 2-3 minutes.
- Add the tomato ketchup mix well. Lastly, add the cornflour mixture.
- Mix well and take off the fire. Cool it completely.
Make it Kid-friendly
Yes, you can make it kid-friendly by leaving the red chili powder and chili flakes out.
Filling the Homemade Devilled Chicken Buns
- After dividing the dough into 12 for big buns, roll a piece of dough into an oval (it should be about ¼ inch in thickness).
- Place the devilled chicken filling in the center, about 2 Tablespoons.
- Bring both ends of the oval to the center and seal the edges well.
Homemade Devilled Chicken Buns | Sri Lankan
Course: Lunch, Snacks, DinnerCuisine: Sri Lankan6
servings2
hours25
minutesThese homemade savory buns are soft, fluffy, and delicious. This bun recipe is a family recipe, and it is eggless. You can fill these buns with any filling you want. I stuffed these buns with spicy devilled chicken.
Ingredients
- Bun Dough
4 cups /500g All-purpose flour
2 1/4 tsp/ 7g Instant yeast
1 cup/ 240ml warm milk
½ cup/120ml water
2 Tablespoons / 30 g Unsalted butter
1 teaspoon/5g salt
2 teaspoon/10g Sugar
Egg wash
1 egg yolk +1 teaspoon milk beaten
Sesame seeds
- The Devilled Chicken filling
1 Tablespoon Oil
1 pound |500g cooked chicken breast diced
2 medium |100g onions diced
2-3 cloves garlic chopped
1 1/2 inch ginger chopped
1 medium | 120g green bell pepper| banana Peppers diced
1 medium| 120g tomato diced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon red chili flakes
½ – 1 teaspoon red chili powder
2 teaspoon Soy sauce
1/3 cup tomato ketchup
1 teaspoon cornflour | corn starch mixed with 1 teaspoon water
Directions
- Bun Dough
- Combine the flour, salt, sugar, yeast, in a large bowl and make a well in the center.
- Add the warm milk, water, and melted butter to the flour mixture and knead it to form a soft dough.
- Turn the dough onto a floured surface and knead the dough for 10 minutes or until the dough springs back.
- Put the dough into an oiled bowl and cover the bowl with cling wrap. Next, leave it somewhere warm for 1 hour till the dough has doubled in size.
- The Devilled Chicken filling
- Heat the pan on medium heat with 1 Tablespoon of oil and add the diced chicken, fry for 2 minutes.
- Next, add the onion, garlic, ginger, bell pepper fry for 3 minutes.
- Add the diced tomato, salt and cook for 1 minute.
- Now, add the chilli flakes, chilli powder, ground black pepper, soy sauce and cook for 2-3 minutes.
- Add the tomato ketchup mix well. Lastly, add the cornflour mixture.
- Mix well and take off the fire. Cool it completely.
- Shaping the buns
- Punch the dough down, divide the dough in half. Roll each half into a log. Cut each into 6 to make 12 equal size balls. Place the shaped dough balls in the bowl and let them rest for 10 minutes before rolling.
- Press each ball with fingers and roll the dough into a 6-7 inch oval (the center should be slightly thicker than the edges.
- Put about 2 Tablespoons of filling in the middle. Bring both ends of the oval to the center and seal the edges well.
- Put the buns on a baking sheet lined with parchment and let it rise until double in size, about 40 minutes (depends on how warm the room is)
- Meanwhile, preheat the oven to 200 C.
- Lightly beat the yolk and milk together. Gently brush the top of the buns and sprinkle some sesame seed.
- Bake the buns till golden brown for 20- 25 minutes. Serve warm and enjoy!
Recipe Video
Notes
- Freezer Instructions – They freeze very well. You can leave it in the fridge for 3 days and freeze it for up to 3 months. Reheat them in the oven at 200C for 8-10 minutes.
- Make-ahead- The filling can be made a day or two in advance.
