Name: Sticky Chicken Buns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 200g/7oz self-raising flour, plus extra for rolling; 2 tbsp caster sugar; 1½ tsp baking powder; 100ml/3½fl oz full-fat milk; 1 tbsp lemon juice; 1 tbsp sunflower oil, plus 1–2 tsp for coating the dough; Pinch of fine sea salt; 4 boneless, skinless chicken thighs, trimmed of excess fat; 1 tbsp light soy sauce; 1 tsp sesame oil; 1 tbsp sesame seeds, toasted; Handful of fresh coriander, thinly sliced; Finely sliced red chilli and spring onions, to serve; 1½ tbsp light soy sauce; 1½ tbsp dark soy sauce; 1 tbsp harissa paste; 1 tsp lemon juice; 1 tbsp runny honey; 1 tsp sesame oil

These sticky chicken buns feature tender, griddled chicken thighs coated in a sweet and savory sauce, served in soft, fluffy homemade buns. Topped with fresh coriander, spring onions, and a hint of heat from red chillies, this dish is a perfect balance of flavors and textures.

Why You’ll Love This Recipe

These Sticky Chicken Buns are a culinary delight that combines the best of Asian-inspired flavors with the comfort of soft, pillowy steamed buns. The combination of sweet, spicy, and savory elements creates an irresistible taste sensation. The homemade buns are surprisingly easy to make and have a wonderfully tender texture that perfectly complements the sticky, flavorful chicken. This recipe is impressive enough for entertaining yet simple enough for a special weeknight dinner. Every bite offers a perfect balance of textures and flavors that will have everyone reaching for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Self-raising flour forms the base of our soft, pillowy buns, providing structure while keeping them light and fluffy.

Caster sugar adds just the right amount of sweetness to the buns, balancing the savory filling and helping with the browning process.

Baking powder gives the buns an extra lift, ensuring they’re light and airy after steaming.

Full-fat milk provides richness and moisture to the dough, contributing to the buns’ tender texture.

Lemon juice reacts with the milk to create a buttermilk substitute, adding a subtle tang and helping to activate the baking powder.

Sunflower oil keeps the dough pliable and helps prevent the buns from sticking when folded.

Chicken thighs are the star of this dish, offering more flavor and remaining juicier than breast meat when cooked.

Soy sauce brings umami depth and saltiness that penetrates the chicken and forms the foundation of the sticky sauce.

Sesame oil adds a nutty, aromatic quality that’s distinctive in Asian cuisine and enhances both the chicken marinade and the sauce.

Sesame seeds provide a pleasant crunch and visual appeal, while also reinforcing the sesame flavor.

Coriander (cilantro) adds a fresh, citrusy note that cuts through the richness of the dish.

Red chilli delivers a kick of heat that balances the sweet elements in the sticky sauce.

Spring onions contribute a mild onion flavor and crisp texture that complements the tender chicken.

Harissa paste brings complex heat and depth with its blend of chillies and spices.

Honey adds the crucial sticky sweetness that caramelizes beautifully and balances the savory soy and spicy harissa.

Directions

Make the Buns: In a freestanding mixer fitted with a dough hook, combine the flour, sugar, baking powder, and salt. In a jug, mix the milk, lemon juice, and oil together, and slowly add to the dry ingredients. Mix on low speed until the dough comes together, then increase the speed and knead for 4–5 minutes until smooth and elastic. Alternatively, you can mix the dough in a bowl and knead on a lightly floured surface for about 10 minutes.
Divide the dough into 6 portions and roll into balls. Place one ball on a floured surface and roll it out into an oval shape about 4-5mm thick and roughly the size of a large mobile phone. Rub the surface with a little sunflower oil and fold the dough in half. Repeat with the remaining dough.
Steam the Buns: Fill a large saucepan or wok with water and bring to a simmer. Make sure the pan is large enough to fit a steamer basket (about 25cm in diameter). Line the basket with a circle of baking parchment. Place 3 buns in the steamer basket, cover with the lid, and steam for about 8 minutes, or until the buns are light, fluffy, and well-risen. Remove the buns and set them aside while you steam the remaining 3.
Cook the Chicken: Preheat a griddle pan over high heat. Combine the chicken thighs with soy sauce and sesame oil, massaging the mixture into the meat. Place the chicken on the hot griddle and cook for 5 minutes on each side, or until completely cooked through. If you don’t have a griddle pan, you can also grill the chicken on a foil-lined tray.
Make the Sticky Sauce: In a jug, mix together the light and dark soy sauces, harissa paste, lemon juice, honey, and sesame oil. Pour this sauce over the cooked chicken in the griddle pan. Cook for 20-30 seconds, turning the chicken to coat it well in the bubbling sauce. Transfer the chicken to a board, sprinkle with toasted sesame seeds, and slice thickly. If grilling, return the chicken to the grill for an additional 2-3 minutes.
Assemble the Buns: Place the buns on a serving platter or board and carefully open them. Fill each bun with the sticky chicken, fresh coriander, and spring onions. Serve with lime wedges and finely sliced red chillies for an extra pop of flavor.

Servings and Timing

This recipe makes 6 delicious sticky chicken buns, perfect for serving 3-6 people depending on appetite and whether you’re serving any sides. The entire dish comes together in about 35 minutes, with 15 minutes of prep time and 20 minutes of cooking time. Each serving contains approximately 450 calories, making it substantial enough for a main meal but not overly heavy.

Variations

Vegetarian Option: Replace the chicken with firm tofu or tempeh. Press the tofu well before marinating to ensure it absorbs the flavors and gets properly sticky when cooked.

Spice Level Adjustment: For a milder version, reduce or omit the harissa paste and red chillies. For heat lovers, add a teaspoon of chili oil to the sticky sauce or increase the harissa.

Gluten-Free Adaptation: Use gluten-free flour mix with xanthan gum for the buns, and replace soy sauce with tamari or coconut aminos.

Added Vegetables: Include thinly sliced cucumber, pickled daikon, or shredded carrots for extra crunch and freshness.

Storage/Reheating

Buns: Store leftover steamed buns in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle with a few drops of water and microwave for 20-30 seconds, or steam again for 2-3 minutes until hot and soft.

Chicken: The cooked sticky chicken can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to revive the sauce.

Freezing: Both the buns and chicken can be frozen separately. Wrap the buns individually in plastic wrap and place in a freezer bag for up to 1 month. Freeze the chicken in a single layer on a baking sheet before transferring to a freezer bag. Thaw overnight in the refrigerator before reheating.

Make Ahead: You can prepare the bun dough and chicken marinade the night before. Keep the dough covered in the refrigerator and bring to room temperature before shaping. The chicken can marinate overnight in the refrigerator for even more flavor.

FAQs

Can I make the buns without a steamer?

Yes, you can improvise a steamer by placing a metal colander or mesh strainer over a pot of simmering water. Make sure the water doesn’t touch the bottom of the colander. Cover with a tight-fitting lid or aluminum foil to trap the steam.

How do I know when the chicken is fully cooked?

The chicken thighs should reach an internal temperature of 165°F (74°C). Without a thermometer, ensure there’s no pink meat and the juices run clear when the thickest part is pierced with a knife.

Can I prepare any components of this recipe in advance?

Yes! The bun dough can be made up to 24 hours in advance and kept covered in the refrigerator. The chicken can be marinated overnight for more flavor, and even cooked ahead of time and reheated in the sticky sauce just before serving.

Are these buns similar to traditional Chinese bao?

These buns are inspired by Chinese bao but are simplified using self-raising flour instead of working with yeast. The texture is slightly different but still deliciously soft and pillowy.

Can I double the recipe for a larger crowd?

Absolutely! The recipe doubles easily, though you may need to steam the buns in additional batches depending on your steamer size.

What side dishes pair well with sticky chicken buns?

These buns pair wonderfully with a simple Asian slaw, cucumber salad, or some steamed edamame. For a more substantial meal, serve with a side of jasmine rice or noodles.

Why did my buns turn out dense instead of fluffy?

Dense buns usually result from overworking the dough or insufficient steaming. Knead just until smooth and elastic, and make sure your steamer is properly heated with enough water to generate continuous steam.

Can I use chicken breasts instead of thighs?

Yes, though chicken breasts will be less juicy. If using breasts, reduce the cooking time slightly and be careful not to overcook them.

What’s the best way to toast sesame seeds?

Toast sesame seeds in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant—usually 3-5 minutes. Watch carefully as they can burn quickly!

Conclusion

These Sticky Chicken Buns represent the perfect fusion of flavors and textures—soft, pillowy homemade buns encasing sticky, sweet-savory chicken with fresh herbal notes and a hint of heat. The recipe strikes an ideal balance between being impressively restaurant-worthy while remaining accessible for home cooks. The combination of multiple flavor profiles—sweet honey, spicy harissa, umami soy, and nutty sesame—creates a deeply satisfying dish that’s sure to become a favorite. Whether served as a main course or as part of a spread for entertaining, these buns deliver a delightful eating experience that will have everyone asking for your secret recipe. Don’t be surprised if you find yourself making these regularly—they’re that good!

Sticky Chicken Buns