Ingredients
For the Dough:
- 2 ½ cups (315g) all-purpose flour, plus more for dusting
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1 cup (240ml) warm milk (about 110°F)
- 2 tablespoons vegetable oil, plus more for greasing
For the Chicken Filling:
- 1 ½ pounds boneless, skinless chicken thighs, cut into small cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 green onion, thinly sliced
- 1 tablespoon vegetable oil
- Sesame seeds, for garnish (optional)
Let’s Talk About the Dough
Making the dough might seem intimidating, but trust me, it’s easier than you think! Don’t be scared of the yeast; as long as your milk is warm (not hot!), it will activate just fine. If you’re worried, you can always test the yeast by adding it to the warm milk with a teaspoon of sugar and letting it sit for 5-10 minutes. If it gets foamy, you’re good to go!Preparing the Delicious Chicken Filling
The chicken filling is where the magic happens! The combination of soy sauce, oyster sauce, and hoisin sauce creates a depth of flavor that’s absolutely incredible. Don’t skip the cornstarch – it helps to thicken the sauce and keep the chicken juicy.Step-by-Step Instructions
Making the Dough:
- In a large bowl, whisk together the flour, yeast, sugar, and salt.
- Add the warm milk and vegetable oil to the dry ingredients. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Preparing the Chicken Filling:
- In a medium bowl, combine the cubed chicken thighs, soy sauce, oyster sauce, hoisin sauce, cornstarch, ginger, and garlic. Mix well and let marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 8-10 minutes.
- Stir in the green onion and remove from heat. Let cool slightly.
Assembling the Chicken Buns:
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Divide the dough into 12 equal pieces.
- Roll each piece of dough into a ball.
- Using a rolling pin, flatten each ball into a 4-inch circle.
- Place about 2-3 tablespoons of the chicken filling in the center of each circle.
- Bring the edges of the dough up and pinch them together to seal, forming a bun. Make sure the seal is tight to prevent the filling from leaking out during steaming.
- Place the buns, seam-side down, on squares of parchment paper. This prevents them from sticking to the steamer.
Steaming the Chicken Buns:
- Fill a steamer with about 1 inch of water and bring to a boil.
- Place the buns in the steamer, making sure they are not too crowded. You may need to steam them in batches.
- Cover the steamer and steam for 12-15 minutes, or until the buns are puffy and cooked through.
- Remove the buns from the steamer and let them cool slightly before serving.
- Garnish with sesame seeds, if desired.
Troubleshooting Tips and Tricks
- Dough Not Rising? Make sure your yeast is fresh and your milk is warm enough. Cold temperatures can inhibit yeast activity.
- Buns Deflating After Steaming? This usually happens when the buns are over-steamed. Keep an eye on them and remove them from the steamer as soon as they are cooked through.
- Filling Too Watery? Make sure to cook the chicken filling until the sauce has thickened. You can also add a bit more cornstarch to the marinade to help thicken the sauce.
- Sealing the Buns: Make sure to pinch the dough tightly to seal the buns. If the seal is not tight, the filling may leak out during steaming.
Variations and Additions
Spice It Up
If you like a little heat, add a pinch of red pepper flakes to the chicken filling.Veggie Boost
Add some chopped vegetables, such as carrots, bell peppers, or mushrooms, to the chicken filling for extra flavor and nutrients.Sweet and Savory
A drizzle of honey or a touch of brown sugar in the chicken filling can add a lovely sweet and savory dimension.Serving Suggestions
These Chicken Buns are perfect as a snack, appetizer, or even a light meal. Serve them with a side of soy sauce, chili oil, or your favorite dipping sauce. They’re also great for parties and gatherings! For a complete meal, try pairing these with a fresh salad or some steamed vegetables. You can even make a larger batch and freeze them for later – just reheat them in the steamer when you’re ready to enjoy.What to Serve Alongside Your Chicken Buns
Think about recipes that complement the flavors of the Chicken Buns. The Firecracker Chicken Bowls would be an excellent choice for a spicier main course. Alternatively, the Sticky Garlic Chicken Noodles provide a different, yet equally satisfying, noodle-based option. For a lighter appetizer to start, consider the Buffalo Chicken Flatbread. If you want to stick with handheld options, try the Buffalo Chicken Sliders or even the Garlic Chicken Wraps and Cheesy Garlic Chicken Wraps.Storing and Reheating
Storing
Leftover chicken buns can be stored in an airtight container in the refrigerator for up to 3 days.Reheating
To reheat, the best way is to steam them again for a few minutes until warmed through. You can also microwave them, but they may become a bit softer.Get Ready to Enjoy!
Making Chicken Buns from scratch is a rewarding experience, and once you get the hang of it, you’ll be making them all the time! Don’t be afraid to experiment with different fillings and flavors to create your own signature version. Happy baking (and steaming!), and I hope you enjoy these delicious Chicken Buns as much as I do!What can I do if my dough isn’t rising properly?
Make sure your yeast is fresh and that the milk you use is warm enough. Cold temperatures can inhibit the yeast’s activity.
Why are my buns deflating after steaming?
This usually happens when the buns are over-steamed. Keep an eye on them and remove them from the steamer as soon as they are cooked through.
How should I store leftover chicken buns?
Leftover chicken buns can be stored in an airtight container in the refrigerator for up to 3 days.
What’s the best way to reheat chicken buns?
The best way to reheat chicken buns is to steam them again for a few minutes until warmed through. You can also microwave them, but they may become a bit softer.
Best Chicken Buns Ever
These Chicken Buns are fluffy, slightly sweet buns filled with savory, juicy chicken. They offer a perfect balance of flavors and textures, making them an irresistible snack, appetizer, or light meal. Prepare to impress with these homemade chicken buns!
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, yeast, sugar, and salt.
- Add the warm milk and vegetable oil to the dry ingredients. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- In a medium bowl, combine the cubed chicken thighs, soy sauce, oyster sauce, hoisin sauce, cornstarch, ginger, and garlic. Mix well and let marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 8-10 minutes.
- Stir in the green onion and remove from heat. Let cool slightly.
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Divide the dough into 12 equal pieces.
- Roll each piece of dough into a ball.
- Using a rolling pin, flatten each ball into a 4-inch circle.
- Place about 2-3 tablespoons of the chicken filling in the center of each circle.
- Bring the edges of the dough up and pinch them together to seal, forming a bun. Make sure the seal is tight to prevent the filling from leaking out during steaming.
- Place the buns, seam-side down, on squares of parchment paper. This prevents them from sticking to the steamer.
- Fill a steamer with about 1 inch of water and bring to a boil.
- Place the buns in the steamer, making sure they are not too crowded. You may need to steam them in batches.
- Cover the steamer and steam for 12-15 minutes, or until the buns are puffy and cooked through.
- Remove the buns from the steamer and let them cool slightly before serving.
- Garnish with sesame seeds, if desired.
Notes
Leftover chicken buns can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam again for a few minutes until warmed through. You can also microwave them, but they may become a bit softer. Spice up the filling with red pepper flakes or add chopped vegetables like carrots, bell peppers, or mushrooms. A drizzle of honey or brown sugar adds a sweet and savory dimension.
