Oriental Chicken Buns
Soft, pillowy, and packed with flavor, these Oriental Chicken Buns are the perfect fusion of fluffy steamed dough and savory, aromatic chicken filling. Featuring a homemade dough that's easy to prepare and a filling infused with soy, hoisin, and oyster sauces, along with hints of garlic, ginger, and sesame oil, this recipe strikes the perfect balance of sweetness and umami in every bite. The tender chicken filling is thickened to a luscious consistency and wrapped in a dough that steams to perfection, resulting in a light, cloud-like texture. Ideal for family dinners, casual gatherings, or meal prep, these buns are as versatile as they are irresistible. Serve them fresh from the steamer and watch them disappear—each bite is a luxurious taste of Asian-inspired comfort food!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 3 tablespoons Sugar
- 1 packet Dry yeast
- 0.75 cup Warm water
- 2 tablespoons Vegetable oil
- 1 pound Boneless chicken thigh
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 Green onions, chopped
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for slurry)
Instructions
In a large mixing bowl, combine the flour, sugar, and dry yeast.
Add the warm water and vegetable oil to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the chicken filling. Cut the chicken thighs into small, bite-sized pieces.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the garlic and ginger, and sauté until fragrant.
Add the chicken to the skillet and cook until it turns white and is no longer pink in the center.
Stir in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Cook for 2-3 minutes to coat the chicken evenly.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the chicken mixture and stir until the sauce thickens, about 1-2 minutes.
Remove the skillet from the heat and stir in the chopped green onions. Let the filling cool completely.
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball and flatten into a small circle about 4 inches in diameter.
Place a spoonful of the cooled chicken filling in the center of each circle. Gather the edges of the dough and pinch them together to seal, forming a bun.
Place each bun, seam side down, on a small square of parchment paper.
In a steamer, bring water to a boil. Arrange the buns in the steamer, leaving enough space between them to expand.
Steam the buns for 15-20 minutes, or until they are puffed and fully cooked.
Serve the buns warm and enjoy!
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 352.8 g | 128% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 47.9 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 286 mg | 22% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2397 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
