Skip Takeout and Make These Steamed Teriyaki Chicken Buns

Traditional steamed Chinese buns (or Baos) are no-doubt delicious, but can be an intimidating meal to take on at home. What I bet you never thought to do is replace the normally handmade dough with a store bought biscuit dough. I know it’s kind of cheating, but it will save you probably three or four hours and you won’t be able to tell the difference.

Teriyaki Chicken Buns

• Prep Time:30 minutes
• Cook Time:20 minutes
• Total Time:50 minutes
• Servings:16 steamed buns
• Easy

Ingredients

• 1 lb chicken
• 1/2 cup soy sauce
• 1/4 cup water
• 2 tablespoon rice vinegar
• 2 tablespoon brown sugar
• 1/4 cup white sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoon water mixed with cornstarch
• 1 bunch chives
• 1 can biscuit dough

• Step 1

  Cut the chicken into tenderloin sized pieces (or just buy chicken tenderloins like I did) and boil them for 5 minutes until cooked through.

  

• Step 2

  While the chicken is cooking, build the teriyaki sauce. Add the soy sauce, water, vinegar, sugar, garlic, ginger and cornstarch mixture in a sauce pan. Bring it to a simmer and whisk together until the sauce thickens.

  

• Step 3

  Mince the chives and set aside.

  

• Step 4

  Shred the chicken and mix it together with 2/3 of the teriyaki sauce and roughly 3/4 of the chives.

  

• Step 5

  Cut the biscuits in half so that there are 16 small balls of dough. On a floured surface roll out the balls until flat.

  

• Step 6

  Add the chicken mixture and wrap the dough around it, pinching at the top to seal.

  

• Step 7

  Place the buns in either a steamer on top of a regular pot of boiling water.

  #SpoonTip: It can help if you spray the steamer basket with cooking spray so that it’s easier to get them out afterwards. 

  

• Step 8

  Steam the buns for about 20 minutes.

• Step 9

  Serve the buns with the rest of the chives and sauce on the side.