140 g milk
1 tsp dry yeast
1/2 tsp brown sugar
225 g flour
1/2 tsp salt

2 tbsp oil
5 cm of fresh ginger
2 tbsp of soy sauce
1 tbsp of honey
225 g chicken breast skinless, cut into strips
3 spring onions
1 tbsp of fresh coriander
Salt and freshly ground black pepper

1 egg yolk
1 tbsp water
1 tbsp of sesame seeds


  • Pour milk, yeast and sugar into your TM mixing bowl.
  • Mix for 1 min/37°C/Speed 2.
  • Add the flour and salt.
  • Knead dough for 2 min/knead.
  • Divide into 8 balls.
  • Roll-out each piece of dough to 13-15 cm round.


  • Preheat the oven to 180 °C.
  • Chop the ginger, coriander and spring onion for 1 sec/turbo, then scrape down the sides of bowl with the spatula.
  • Add the oil, soy sauce and honey and cook for 2 Min/60°C/Speed 2.
  • Add the chicken strips, salt and pepper and cook for a further 4 min/90°C/Reverse.
  • Leave to cool down for a bit before filling the buns.
  • Divide the chicken filling among the 8 rounds of dough, placing the filling in the centre of each.
  • Beat the egg yolk and water for the topping in a small bowl. Brush a little of the mixture around the edge of each dough round.
  • Bring the side of the dough to cover the filling and pinch the edges together to seal. Place the buns seam side down on the baking sheet/tray.
  • Cover the buns with oiled clear film and leave to rise in a warm place for 30 min or until doubled in size.
  • Brush the top of the buns with the remaining egg yolk mix and sprinkle with the sesame seeds. Bake for 20 min or until golden brown.
  • Turn out onto a wire rack to cool slightly. If you like, serve immediately while the buns are hot.

Click here to print this recipe

Chinese Style Chicken Buns