Combine water, milk, and honey in a mixing bowl. Sprinkle yeast over top and let sit for 5 minutes until frothy.

Stir in egg and sunflower oil. Gradually add flour, salt, and softened butter. Mix until a shaggy dough forms and knead for 10-12 minutes.

While the dough rises, mix Parmesan cheese, cayenne, onion powder, and black pepper in a bowl.

Marinate chicken in salt, sambal oelek, soy sauce, and beaten egg for 1-2 hours.

Punch down the dough and divide into 14 pieces, shaping each into a ball and resting for 10 minutes.

Roll each ball into a rectangle, fold in half, and dip in Parmesan mixture. Place on parchment-lined baking sheet.

Let the buns rise for 30 minutes, then preheat oven to 200°C (392°F).

Bake the buns for 12-15 minutes until golden brown.

Fry marinated chicken pieces in heated oil until golden brown, about 5-7 minutes.

Mix mayonnaise, chili sauce, and sambal oelek in a bowl. Toss chicken in sauce until evenly coated.

Slice the cooled buns, fill with fried chicken, drizzle with remaining sauce, and serve.