Teriyaki Chicken Chinese Buns

Ingredients

• 300 g Chicken (boneless thigh) (cut into small dice)
• 2 units Garlic cloves (finely chopped)
• 1 tsp Fresh ginger (grated)
• 0.5 tsp Salt
• 0.5 tsp Ground black pepper
• 1 tsp Cornstarch (for the marinade + 30 g for thickening)
• 1 tbsp Sesame oil
• 100 g Fresh bamboo shoots (cut into very small dice, blanched 10 min)
• 60 g White sugar (30 g for the sauce, 30 g for the dough)
• 40 ml Sake
• 40 ml Mirin
• 40 ml Light soy sauce
• 2 tsp Dark soy sauce
• 226 ml Water (1 tbsp for thickening + 225 ml warm for the dough)
• 1 tbsp Sunflower oil
• 500 g Wheat flour (type 45)
• 5 g Baking powder
• 5 g Active dry yeast (proof time 30 min)
• a few squares Parchment paper (to place the buns before cooking)

Instructions

1. Marinate the chicken

   Cut the three thigh pieces into small dice. In a large bowl, add the minced garlic, grated ginger, salt, pepper, 1 tsp cornstarch and 1 tbsp sesame oil. Mix well with the chicken.

   Time: PT5M

2. Prepare the bamboo shoots

   Cut 100 g of bamboo shoots into very small dice. Boil them in water for 10 minutes, then drain.

   Time: PT13M

   Temperature: eau bouillante

3. Prepare the Teriyaki sauce

   In a small saucepan, combine 30 g sugar, 40 ml sake, 40 ml mirin, 40 ml light soy sauce and 2 tsp dark soy sauce. Heat over low heat for 10 minutes, stirring until the sugar dissolves.

   Time: PT15M

   Temperature: feu doux

4. Prepare the cornstarch slurry

   Mix 30 g cornstarch with 1 tbsp cold water until a smooth paste forms.

   Time: PT1M

5. Cook the Teriyaki chicken

   In a very hot pan, add 1 tbsp sunflower oil. When it smokes, stir‑fry the chicken for 1 min 30 sec, separating it with a spatula. Add the blanched bamboo and the Teriyaki sauce, lower to medium heat and stir for 1 minute. Incorporate the slurry, mix for 20 seconds, then remove from heat.

   Time: PT3M

   Temperature: feu fort puis moyen

6. Prepare the brioche dough – dry ingredients

   In a large bowl, pour 500 g flour, 5 g baking powder and 5 g active dry yeast. Mix quickly.

   Time: PT5M

7. Add the liquid and knead

   Dissolve 30 g sugar in 225 ml warm water (≈37 °C) then pour this mixture into the flour. Knead for 6 minutes until a smooth, elastic dough forms.

   Time: PT7M

8. First rise

   Form a ball, cover the bowl with a damp cloth and let rest for 30 minutes at room temperature.

   Time: PT30M

   Temperature: température ambiante

9. Degas and second rest

   After the first rise, knead for 30 seconds to expel air, reshape the ball and let rest again for 30 minutes covered.

   Time: PT30M

   Temperature: température ambiante

10. Shape the buns

    Divide the dough into 14 equal parts. Flatten each part into an 11 cm diameter disc, thicker in the center. Place a generous tablespoon of filling in the center, fold the edges and pinch to enclose the filling, forming small pleats.

    Time: PT10M

11. Final proof of the buns

    Place each bun on a square of parchment paper, cover lightly and let rest for 30 minutes.

    Time: PT30M

    Temperature: température ambiante

12. Steaming

    Bring a pot of water to a boil. Arrange the buns in the steamer basket, cover and steam for 15 minutes over high heat. Turn off the heat and let rest for an additional 10 minutes without opening the lid.

    Time: PT25M

    Temperature: eau bouillante

13. Serving

    Serve the buns hot, slightly golden on the outside and fluffy inside. Accompany with a little extra soy sauce if desired.

    Time: PT0M

Nutrition Facts

Calories

190

Protein

8 g

Carbohydrates

29 g

Fat

3 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Chicken (boneless thigh): chicken breast
• Instead of Garlic cloves: garlic powder ½ tsp
• Instead of Fresh ginger: ground ginger ½ tsp
• Instead of Cornstarch: arrow‑root
• Instead of Sesame oil: peanut oil
• Instead of Fresh bamboo shoots: hearts of palm
• Instead of White sugar: cane sugar
• Instead of Sake: dry white wine
• Instead of Mirin: sweet sake
• Instead of Light soy sauce: light tamari
• Instead of Wheat flour (type 45): all‑purpose flour
• Instead of Active dry yeast: fresh yeast 15 g

Equipment Needed

• Chef's knife
• Cutting board
• Large bowl
• Small saucepan
• Frying pan
• Steamer basket or steamer
• Tablespoon
• Teaspoon
• Wooden spatula
• Kitchen scale
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Marinate the chicken
• Cook the chicken with the Teriyaki sauce (do not burn)
• Prepare the cornstarch slurry
• Properly encase the filling in the dough
• Steam without opening the lid

Chef Tips from the Video

• Use free‑range chicken for more flavor.
• A splash of fresh lime juice added to the Teriyaki sauce just before serving adds a fresh note.
• For a spicier version, add a pinch of powdered chili to the filling.

Troubleshooting

Storage

Refrigerator: Store the buns in an airtight container 2‑3 days.

Freezer: Pack individually and freeze up to 1 month. Reheat by steaming before serving.

Room temperature: At room temperature, consume within 6 hours to keep the fluffy texture.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated; gently reheat before stuffing the buns.
• The dough can be made 24 hours ahead, kept in the refrigerator after the first rise.