You know those moments when you just want something warm, soft, and super satisfying? That’s exactly how I felt when I made these savory chicken buns. They’re fluffy on the outside and filled with juicy, flavorful chicken inside — total comfort food.

What I love most is the balance — that tender bread paired with a rich, savory filling. It’s simple but feels special every time. Plus, the smell that fills the kitchen while baking is just amazing.

Once you taste one, you’ll get why I can’t stop making them. They’re great for snacks, lunches, or even dinner with a little soup on the side. It’s that kind of recipe you’ll keep coming back to.

So, let’s roll up some dough, make that chicken filling, and bake something cozy together. Trust me, these savory chicken buns are worth every bite.

Why You’ll Love This Recipe

Flavor-Packed Filling: The combination of tender ground chicken, fresh ginger, garlic, soy sauce, and sesame oil makes for a filling that bursts with umami and depth of flavor.
Soft & Fluffy Dough: The dough is light and airy, offering a perfect contrast to the savory filling. It’s surprisingly easy to make and doesn’t require any complicated techniques.
Customizable: You can add your favorite vegetables or spices to the filling, or even try different types of meat like pork or beef if chicken isn’t your go-to.
Perfect for Meal Prep: These buns freeze well, making them an excellent choice for preparing meals ahead of time. Just pop them in the oven for a quick reheat whenever you’re ready to enjoy.
Family-Friendly: Even picky eaters will love these tender chicken buns, which can be a fun way to introduce new flavors and textures to kids.

Required Kitchen Tools

To make these Savory Chicken Buns, you will need a few basic kitchen tools:

Mixing bowls: To combine the dough and the filling ingredients.
Damp cloth: To cover the dough while it rises, ensuring it doesn’t dry out.
Non-stick skillet: For cooking the filling on the stovetop.
Pastry roller or small rolling pin: To roll out the dough for wrapping the filling.
Baking tray: If you decide to bake the buns, you’ll need a baking tray lined with parchment paper.
Measuring spoons & cups: For accuracy when measuring ingredients.

Ingredients

Here’s what you’ll need to make both the dough and the savory filling for the buns. (Exact measurements are in the recipe card below.)

Dough:

All-purpose flour (2 cups): The base of the dough, providing structure and softness.
Warm water (1/2 cup): Helps activate the yeast and form the dough. You may need a little extra depending on the consistency of the dough.
Dry yeast (1 tsp): For the dough to rise and become light and fluffy.
Sugar (1 tsp): A little sugar feeds the yeast, helping it to activate and create the ideal dough texture.
Salt (1/2 tsp): Enhances the flavor of the dough.

Filling:

Ground chicken (1 lb): The star of the filling, providing the savory, juicy flavor.
Garlic (2 cloves, minced): Adds a punch of flavor and depth.
Onion (1 small, finely chopped): Sweetens the filling and adds moisture.
Green onions (2, chopped): A fresh, mild onion flavor that complements the filling.
Soy sauce (1 tbsp): Adds a salty, umami-rich base to the filling.
Sesame oil (1 tsp): Brings in a nutty flavor that pairs perfectly with the chicken.
Ginger (1 tsp, minced): Gives the filling a warm, aromatic kick.
Salt and pepper to taste: For seasoning the filling to your liking.

For frying:

Vegetable oil (2 tbsp): For pan-frying the buns, creating a crispy exterior.

Step-by-Step Instructions

Now, let’s dive into the process of making these savory chicken buns. This is a two-part process, first making the dough, then preparing and assembling the filling. You can either pan-fry or bake the buns—I’ll walk you through both methods.

1. Making the Dough

Activate the Yeast:

In a small bowl, combine the warm water (about 110°F) and sugar. Stir until the sugar dissolves.
Sprinkle the dry yeast over the water and let it sit for 5-10 minutes. It should become frothy, indicating that the yeast is activated.

Prepare the Dough:

In a large mixing bowl, add the flour and salt. Make a small well in the center of the flour.
Pour the yeast mixture into the well and stir with a wooden spoon until the dough starts to come together.
Knead the dough for about 5-7 minutes, until it’s smooth and elastic. If the dough feels too sticky, sprinkle in a little extra flour; if it’s too dry, add a tiny bit more water.
Cover the dough with a damp cloth and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

2. Prepare the Filling

Cook the Chicken:

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
Add the garlic, ginger, and onion to the pan and sauté for 2-3 minutes until fragrant and softened.
Add the ground chicken to the skillet and cook, breaking it up with a spoon, until fully cooked through and browned.
Stir in the soy sauce and sesame oil, followed by the green onions. Cook for another 2-3 minutes, allowing the flavors to combine.
Season with salt and pepper to taste. Remove from the heat and let the filling cool to room temperature.

3. Assemble the Buns

Roll Out the Dough:

Once the dough has risen, punch it down gently to release the air.
Turn the dough out onto a floured surface and divide it into 8 equal portions (or more, depending on your desired bun size).
Roll each portion of dough into a small ball, then use a rolling pin to flatten each ball into a circle about 3 inches in diameter.

Add the Filling:

Place about 1-2 tablespoons of the chicken filling in the center of each dough circle.
Fold the edges of the dough over the filling to form a pouch, pinching the seams together tightly to seal the bun.

4. Cooking the Buns

Pan-Frying Method:

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Carefully place the filled buns in the skillet, seam-side down, and cook for 3-4 minutes until the bottom is golden and crispy.
Flip the buns and reduce the heat to low. Cover the skillet with a lid and cook for another 5-6 minutes, or until the buns are cooked through and lightly browned on the other side.

Baking Method (Optional):

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Place the filled buns on the tray, ensuring they’re spaced out evenly.
Bake for 15-20 minutes, or until golden brown and cooked through.

Serving and Decoration

These Savory Chicken Buns are delicious on their own, but you can serve them with a variety of dipping sauces for extra flavor:

Soy Sauce Dip: Mix soy sauce with a splash of rice vinegar and a pinch of sugar for a simple dipping sauce.
Chili Sauce: For those who like a little heat, serve with sweet chili sauce or Sriracha.
Garlic Soy Sauce: A blend of soy sauce, minced garlic, and a dash of sesame oil for a flavorful dipping experience.

How to Store Savory Chicken Buns

Fresh Buns: These buns are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days at room temperature.
Freezing: If you want to store them for longer, freeze the un-cooked buns by placing them on a baking sheet in the freezer until solid, then transferring them to a freezer-safe bag or container. To cook, just fry or bake directly from frozen, adding a few extra minutes to the cooking time.
Leftovers: If you have cooked buns leftover, you can refrigerate them for up to 4 days. Reheat them by pan-frying them for a few minutes to restore the crispiness.

Nutrition Information

Serving Size: 1 Bun
Calories: ~250
Fat: 12g
Carbs: 25g
Protein: 15g
Sodium: 350mg
Fiber: 1g
Sugar: 2g