Chicken-Filled Buns

Servings : 14 small buns

Soft buns with a delicious chicken filling.


  • 3 cups all-purpose flour
  • 1 tsp. instant yeast
  • 1/4 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 4 tbsp oil plus 1 tbsp. butter
  • water and milk (half and half)


First, sieve the flour and add the salt, sugar baking powder, yeast, oil and butter. Heat the water/milk to lukewarm (very hot water will kill the yeast). Add the water gradually into the flour whilst kneading until you have a soft but firm dough. Knead the dough, pounding it as much as you can to give the buns a delicately soft texture. The more you knead the better the result.

Put the dough into a lightly-oiled spacious bowl and turn it over in the bowl once so that the little oil covers the dough all over. Cover the bowl with a damp warm towel and let the dough rise for about half an hour to 45 mins.

Once risen, punch down, then knead it again for 2-3mins. Make into about 14 balls. Roll out each ball into a circle. Place your mixture in the center, then ball it up and seal. Place the formed buns on an oiled tray with the seam underneath, apply egg-wash and sprinkle with sesame seeds then bake at 170 C for about 10-12 mins. I dab a bit of butter on the buns when they r straight out of the oven, then cover them with a cloth so they get reaaaaaaally soft. 🙂

HERE is the recipe for my chicken and potato filling that I’ve used in these buns, although you can use any filling you prefer.


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