The humble chicken bun is a global delight, enjoyed in countless regional variations. From the fluffy, steamed versions found in dim sum restaurants to the golden-baked buns sold from street carts, the combination of savory chicken and soft, often slightly sweet, dough is irresistible.
Chicken buns can be steamed, baked, or even made with naan or yeasted dough, giving each bite its own unique texture and flavor profile. But what makes a truly great chicken bun?
In this article, we’ll explore the essential components: the dough, the filling, and the art of assembling these handheld treats.
The dough: Building the foundation
The dough is where the magic begins! You’ll need to decide what kind of dough you want to use for your chicken buns. Here are a couple of options to consider:
Types of dough
- Yeasted dough: This is the classic choice for a light and airy bun. Yeast is what makes the dough rise, giving it that wonderful fluffy texture. You’ll need to proof the yeast and knead the dough to develop the gluten.
- Naan dough: If you want a slightly denser, chewier bun with a bit more flavor, naan dough is a great alternative. Naan often includes yogurt in the recipe, which adds a tangy richness.
Key ingredients and techniques
No matter which type of dough you choose, here are some important things to keep in mind:
- Flour selection: All-purpose flour will work, but bread flour, with its higher gluten content, will give you a slightly chewier, more structured bun.
- Leavening agents: You can use instant or active dry yeast. Instant yeast is faster because you can add it directly to the dry ingredients. Active dry yeast needs to be activated in warm water first.
- Kneading and proofing: Knead the dough for 10-15 minutes until it’s smooth and elastic. Then, let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
Crafting the chicken filling: Flavor explosion
A chicken bun is only as good as its filling, so let’s talk about how to make a chicken filling that’s bursting with flavor.
Chicken preparation
You can use boneless, skinless chicken thighs or chicken breasts for this recipe. Chicken thighs tend to have more moisture and flavor, while chicken breasts are leaner. You can also use chicken tenders, which are guaranteed to give you moist chicken.
Cut the chicken into small, bite-sized pieces, so it’s easy to eat in a bun.
Flavor profiles
Here are a few flavor profiles to consider:
- Tandoori chicken. This smoky and spiced flavor profile relies on tandoori spices and smoking techniques. Marinate the chicken for at least 30 minutes to get the full effect.
- Spicy chicken. For a fiery kick, use chili powder, cumin, and other spices known for their heat. Marinate the chicken for 15 to 20 minutes.
- Other variations. Don’t be afraid to experiment with other flavor profiles, such as sweet and savory or teriyaki.
Cooking methods
You have a few options for cooking the chicken:
- Pan-frying. This method is quick and easy. Just make sure the chicken is cooked all the way through and slightly browned.
- Baking. Baking is a healthier option, but you’ll need to maintain the moisture to prevent the chicken from drying out.
- Smoking. Smoking infuses the chicken with a smoky flavor. If you’re smoking the chicken at home, use smoking chips for a less aggressive smoke and keep the exhaust on high.
Adding vegetables and sauces
Add some chopped onions, peppers, or other vegetables for texture and flavor. You can also incorporate sauces, such as yogurt-based marinades or soy sauce.
Assembly and baking: Bringing it all together
Now for the fun part: Let’s assemble these chicken buns and get them into the oven!
Shaping the buns
- Divide the dough. For consistently sized buns, use a kitchen scale to divide the dough into 12 equal portions.
- Stuff the buns. Gently flatten each portion into a disc and place about 2 tablespoons of the chicken filling in the center. Don’t overfill!
- Seal the buns. Carefully bring the edges of the dough up and around the filling, pinching them together to seal tightly. This prevents the filling from leaking out during baking. Make sure they’re well sealed!
Baking process
- Preheat the oven. Preheat your oven to 350°F (175°C) about 20 minutes before baking to ensure even cooking.
- Bake. Place the shaped buns on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. Baking times can vary depending on your oven, so keep a close eye on them.
- Egg wash (or milk wash). For that beautiful golden-brown crust, brush the tops of the buns with a beaten egg (egg wash) or milk before baking.
Finishing touches
- Garlic butter glaze. While the buns are baking, prepare a garlic butter sauce for dipping. This adds an extra layer of flavor and shine.
- Garnishing. Once the buns are out of the oven, you can garnish them with sesame seeds, chopped herbs, or a sprinkle of flaky sea salt.
Let the chicken buns cool slightly before serving. Enjoy!
Final Thoughts
Whether you enjoy them hot or cold, chicken buns are delicious on their own or with a dipping sauce. I especially like serving them with garlic butter sauce, but experiment and see what flavors you enjoy most.
While chicken buns are best enjoyed fresh from the oven, you can store them in the refrigerator for a day or two. To reheat, simply pop them in the oven or microwave until warmed through.
There’s something deeply satisfying about making food from scratch, and chicken buns are no exception. I hope this recipe inspires you to try your hand at making these savory treats. Don’t be afraid to experiment with different flavors and fillings to create your own signature chicken bun. Happy baking!