Description

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.

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

Cook Mode Prevent your screen from going dark

Instructions

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, knead by hand for about 10 minutes.
Divide the dough into 6 portions and roll into balls. Roll each ball out into an oval shape about 4-5mm thick, rub with sunflower oil, and fold the dough in half. Repeat with the remaining dough.
Fill a large saucepan or wok with water and bring to a simmer. Line a steamer basket with baking parchment, place 3 buns inside, cover with the lid, and steam for about 8 minutes until light and fluffy. Remove and repeat with remaining buns.
Preheat a griddle pan over high heat. Mix chicken thighs with 1 tbsp soy sauce and 1 tsp sesame oil, massaging the mixture into the meat. Griddle the chicken for 5 minutes on each side or until cooked through. Alternatively, grill chicken.
In a jug, mix the light soy sauce, dark soy sauce, harissa paste, lemon juice, honey, and sesame oil. Pour this sauce over the cooked chicken in the griddle pan, cooking for 20-30 seconds to coat the chicken in the sticky sauce.
Transfer chicken to a board, sprinkle with toasted sesame seeds, and slice thickly. Optionally, grill for an extra 2-3 minutes.
Open steamed buns and fill with sticky chicken, fresh coriander, and spring onions. Serve with lime wedges and finely sliced red chillies for an extra kick.

Notes

You can grill the chicken if a griddle pan is unavailable.

The buns can be steamed in batches if your steamer is small.

Fresh coriander, spring onions, and red chillies make an excellent garnish.

Use lime wedges for an extra burst of freshness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Steaming, Griddling
Cuisine: Fusion

Nutrition

Serving Size: 1 bun
Calories: 450 kcal
Sugar: 8g
Sodium: 800mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 35g
Cholesterol: 100mg