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Close-up featured image of delicious, golden-brown Chicken Buns, perfect for a tasty snack or meal.

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!
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups 315g
  • ¼ cup 50g
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil, plus more for greasing
  • 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

Equipment

  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Floured surface
  • Rolling Pin
  • Lightly oiled bowl
  • Plastic wrap or kitchen towel
  • Medium bowl
  • Large skillet or wok
  • Spatula or spoon
  • Parchment paper squares
  • Steamer
  • Tongs

Method
 

  1. In a large bowl, whisk together the flour, yeast, sugar, and salt.
  2. Add the warm milk and vegetable oil to the dry ingredients. Stir until a shaggy dough forms.
  3. 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.
  4. 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.
  5. 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.
  6. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  7. 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.
  8. Stir in the green onion and remove from heat. Let cool slightly.
  9. Punch down the risen dough and turn it out onto a lightly floured surface.
  10. Divide the dough into 12 equal pieces.
  11. Roll each piece of dough into a ball.
  12. Using a rolling pin, flatten each ball into a 4-inch circle.
  13. Place about 2-3 tablespoons of the chicken filling in the center of each circle.
  14. 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.
  15. Place the buns, seam-side down, on squares of parchment paper. This prevents them from sticking to the steamer.
  16. Fill a steamer with about 1 inch of water and bring to a boil.
  17. Place the buns in the steamer, making sure they are not too crowded. You may need to steam them in batches.
  18. Cover the steamer and steam for 12-15 minutes, or until the buns are puffy and cooked through.
  19. Remove the buns from the steamer and let them cool slightly before serving.
  20. 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.