In a large mixing bowl, combine lukewarm water, milk, honey, and instant yeast. Allow to proof for 5 minutes until frothy.

Add beaten egg and sunflower oil, and stir to combine. Gradually mix in flour, salt, and softened butter.

Knead the dough on a floured surface for 10–12 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.

Mix grated Parmesan cheese, cayenne powder, onion powder, and black pepper in a bowl. Set aside.

Cut chicken into small pieces, mix with salt, onion powder, garlic powder, cayenne, black pepper, sambal oelek, soy sauce, and beaten egg. Marinate for 30 minutes in the fridge.

Punch down the risen dough, divide into 14 pieces (70g each), shape into balls and roll into rectangles. Fold and brush with milk.

Dip the buns into the Parmesan mix and place on a lined baking sheet. Make slashes on top and cover with a towel. Let rise for 30 minutes.

Preheat oven to 200°C (392°F) and bake buns for 12–15 minutes until golden brown.

Coat marinated chicken with cornstarch mixture and fry in heated oil until golden brown and cooked through (about 5-7 minutes).

Combine mayonnaise with chili sauce and sambal oelek for the sauce. Adjust heat to taste.

Assemble buns by slicing the tops, filling with chicken and veggies, and drizzling with sauce.