In a large bowl, combine lukewarm milk, lukewarm water, instant yeast, and honey. Stir well and let it sit for 5 minutes.

Add flour, salt, and butter to the yeast mixture. Knead for about 10–12 minutes until the dough becomes smooth and elastic.

Cover the dough and let it rise in a warm spot for 1 hour or until it doubles in size.

In a frying pan, heat olive oil over medium heat. Add chicken thighs, cayenne powder, black pepper, onion powder, and garlic powder. Cook for 5–6 minutes.

Mix water and cornstarch in a small bowl until smooth. Add soy sauce, ketjap manis, and sweet chili sauce to the pan with the chicken. Let it simmer for 5 minutes.

Stir in grated cheese until it melts, then mix in spring onions. Let the filling cool completely.

Once the dough has risen, punch it down and divide into 10 equal pieces. Shape each into a ball, then roll into a flat circle.

Place a slice of cheese and 60g of the chicken filling in the center of each dough circle. Fold and seal the edges.

Place the buns on a parchment-lined baking sheet and let them rise for 30 minutes.

Heat sunflower oil to 175°C / 350°F and fry the buns until golden brown on both sides. Drain on paper towels.