Chicken Buns

These chicken buns feature a soft, slightly sweet dough wrapped around a savory shredded chicken filling. They are baked until golden brown, resulting in a portable and satisfying hand-held meal.

This recipe takes about 90 minutes from start to finish, with most of that time being hands-off while the dough rises. Making your own buns is a rewarding process, and they are great for lunches, picnics, or as a hearty snack.

Why will you love Chicken Buns?

Kneading the dough for a full 8 to 10 minutes develops the gluten, which is the key to achieving a soft and fluffy texture in the finished buns.

Allowing the filling to cool completely before shaping the buns prevents the dough from becoming greasy or tearing, making them easier to seal.

Brushing the buns with an egg wash before baking gives them a beautiful, shiny golden-brown finish and helps the sesame seeds stick.

Chicken Buns Ingredients

• Instant Yeast: If you only have active dry yeast, activate it in the lukewarm water with the sugar for 5-10 minutes until foamy before adding it to the flour.

• Cooked Chicken: A store-bought rotisserie chicken is a great shortcut for this recipe. You can also use any leftover cooked chicken you have on hand.

• Hoisin Sauce: This adds a sweet and savory flavor. If you don’t have it, you can use oyster sauce or add a teaspoon of brown sugar to the soy sauce.

• Neutral Oil: Use an oil with a mild flavor, such as canola, vegetable, or grapeseed oil.

Exact quantities are in the recipe card below.

How to Make Chicken Buns

Step 1: Make and Knead the Dough

First, combine the dry dough ingredients in a large bowl. Add the wet ingredients and mix to form a shaggy dough. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic, then place it in an oiled bowl to rise for about an hour.

Step 2: Prepare the Savory Filling

While the dough is rising, you can make the chicken filling. Sauté onions and garlic, then add the cooked shredded chicken and sauces. Cook until heated through, then stir in scallions and set it aside to cool down completely.

Step 3: Shape the Buns

After the dough has doubled, punch it down and divide it into 12 pieces. Roll each piece into a circle, add a spoonful of the cooled filling, and pinch the edges together to seal it into a bun. Place the buns seam-side down on a prepared baking sheet.

Step 4: Bake Until Golden

Let the shaped buns rest briefly while the oven preheats. Brush each bun with a beaten egg, sprinkle with sesame seeds, and bake at 375°F (190°C) for 12-15 minutes. For an extra soft crust, brush the hot buns with melted butter right out of the oven.

What to Serve with Chicken Buns

These buns are a complete meal on their own but are also nice served with a simple green salad or a side of steamed vegetables.

Helpful Tricks for Chicken Buns

Ensure your milk and water are lukewarm, not hot. Hot liquid can kill the yeast and prevent the dough from rising properly.

The cooked chicken used in the filling should be cooked to a safe internal temperature of 165°F (74°C). A store-bought rotisserie chicken is a convenient option.

A warm, draft-free spot for the dough to rise could be an oven with only the light on or near a sunny window.

Do not overfill the buns, as this can make them difficult to seal and may cause them to burst open during baking.

How to Store and Freeze Chicken Buns

Store leftover buns in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat in a 350°F (175°C) oven for 5-10 minutes or in the microwave until warmed through.

Chicken Buns Recipe FAQs

Can I use a different filling?

Yes, this dough is versatile. You can fill it with curried vegetables, seasoned ground beef, or a mixture of mushrooms and cheese. Just make sure the filling is not too wet and is cooled before use.

Can I make the dough ahead of time?

You can prepare the dough and let it complete its first rise, then punch it down and store it in an airtight container in the refrigerator for up to 24 hours. Let it sit at room temperature for about 30 minutes before shaping.

Why didn’t my dough rise?

There are a few common reasons. Your yeast may be old or expired. The liquid (water/milk) might have been too hot, which kills the yeast. Lastly, the room may have been too cold; yeast thrives in a warm environment.

Chicken Buns

Soft, fluffy baked buns are stuffed with a savory shredded chicken filling for a satisfying lunch or snack.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Lunch

Cuisine International

Servings 6

Ingredients

  

• **For the Dough:**
• 3 cups all-purpose flour 360 g
• 1 teaspoon instant yeast
• 1 ½ teaspoons salt
• 1 teaspoon granulated sugar
• ¼ teaspoon baking powder
• 4 tablespoons neutral oil plus more for the bowl
• 1 tablespoon unsalted butter softened
• ½ cup whole milk lukewarm, 120 ml
• ½ cup water lukewarm, 120 ml
• **For the Chicken Filling:**
• 1 tablespoon neutral oil
• 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 2 cups cooked shredded chicken, about 300 g
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 2 scallions thinly sliced
• **For Assembly:**
• 1 large egg beaten
• 1 tablespoon sesame seeds
• 1 tablespoon unsalted butter melted

Instructions

 

• In a large bowl, whisk together the flour, instant yeast, salt, sugar, and baking powder. Add the 4 tablespoons of oil, softened butter, lukewarm milk, and lukewarm water. Mix with a spoon or your hands until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until the dough is smooth, soft, and elastic. It should spring back slowly when poked.
• Lightly oil the bowl you used earlier. Form the dough into a ball, place it in the bowl, and turn to coat it lightly with oil. Cover the bowl with a clean towel and let it rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size.
• While the dough rises, prepare the filling. Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
• Add the shredded chicken, soy sauce, hoisin sauce, and sesame oil to the skillet. Stir to combine and cook until everything is heated through. Remove from heat and stir in the sliced scallions. Set aside to cool completely.
• Once the dough has risen, punch it down gently. Transfer it to a clean surface and divide it into 12 equal pieces. Roll each piece into a ball.
• Working with one ball at a time, roll it out into a 4-inch circle. Place about 2 tablespoons of the cooled chicken filling in the center. Gather the edges of the dough up and over the filling, pinching them together tightly to seal the bun.
• Place the bun seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining dough and filling, spacing the buns about 2 inches apart. Let the shaped buns rest for 15 minutes. Meanwhile, preheat your oven to 375°F (190°C).
• Brush the tops of the buns with the beaten egg and sprinkle with sesame seeds. Bake for 12 to 15 minutes, or until they are deep golden brown. As soon as they come out of the oven, brush the tops with melted butter. Let cool slightly before serving.

Notes

Ensure your milk and water are lukewarm, not hot. Hot liquid can kill the yeast and prevent the dough from rising properly.

The cooked chicken used in the filling should be cooked to a safe internal temperature of 165°F (74°C). A store-bought rotisserie chicken is a convenient option.

A warm, draft-free spot for the dough to rise could be an oven with only the light on or near a sunny window.

Do not overfill the buns, as this can make them difficult to seal and may cause them to burst open during baking.

Keyword baking, buns, Chicken, chicken buns, lunch