In a large bowl, combine warm milk, water, honey, and instant yeast. Add the egg, oil, flour, salt, and butter. Knead until smooth (about 10 minutes) and let rise until doubled in size, roughly 1 hour.

In a mixing bowl, combine the chicken pieces with salt, onion powder, garlic powder, cayenne, black pepper, sambal oelek, soy sauce, and egg. Cover and refrigerate for 1-2 hours (overnight for more flavor).

In a separate bowl, mix cornstarch with salt, black pepper, and onion powder. Coat the marinated chicken pieces in this mixture thoroughly.

Heat oil in a frying pan to 175°C (350°F). Fry the chicken until golden brown and completely cooked through, usually around 6-8 minutes.

Roll out the dough on a floured surface and cut it into squares. Place a portion of the cooked chicken in each square, fold, and shape them into rolls. Brush the tops with a little milk for shine.

In a small bowl, combine Parmesan cheese with cayenne powder, onion powder, and black pepper. Sprinkle this mixture generously over the top of each roll.

Arrange the rolls on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until they turn golden brown.

In a bowl, mix mayonnaise, chili sauce, and sambal oelek for a zesty dipping sauce.