Chicken Char Siu with Bao Buns

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Tham Jessica (@jessieinthekitchen)

A delicious Asian-inspired dish featuring marinated chicken Char Siu thighs served with homemade bao buns.

Chicken Char Siu with Bao Buns recipe
Prep Time
30min
Cook Time
1hr 0min
Total Time
1hr 30min

Ingredients

6 Servings
(1 serving = 2 bao bun with chicken Char Siu)

Chicken Char Siu

  • chicken thighs, with skin, boneless
    chicken thighs, with skin, boneless
    4piece
  • fermented red bean curd
    fermented red bean curd
    3piece
  • red bean curd sauce
    red bean curd sauce
    2tbsp
  • soy sauce
    soy sauce
    1tbsp
  • dark soy sauce
    dark soy sauce
    1tbsp
  • oyster sauce
    oyster sauce
    1tbsp
  • hoisin sauce
    hoisin sauce
    1tbsp
  • Shaoxing wine
    Shaoxing wine
    2tbsp
  • honey
    honey
    3tbsp
  • five-spice powder
    five-spice powder
    1tsp
  • white pepper
    white pepper
    1tsp
  • garlic, minced
    garlic, minced
    1clove

Glaze

  • honey
    honey
    2tbsp
  • warm water
    warm water
    2tbsp

Bao Bun

  • bao flour
    bao flour
    240g
  • baking powder
    baking powder
    1tsp
  • sugar
    sugar
    40g
  • instant yeast
    instant yeast
    1tsp
  • warm water
    warm water
    140mL
  • cooking oil
    cooking oil
    1tbsp

How to make Chicken Char Siu with Bao Buns

Chicken Char Siu

  1. Step 1

    Break up the bean curd and combine all the marinade ingredients with the chicken thighs. Mix well, cover with plastic wrap, and refrigerate overnight, flipping halfway through.

  2. Step 2

    Preheat the oven to 220°C. Line a baking sheet with tin foil and grease it with cooking oil. Bake the thighs for 45 minutes or more, depending on your oven heat. Reserve the marinade for making the Char Siu sauce.

  3. Step 3

    Strain the marinade to remove the minced garlic. Bring it to a boil, then reduce to concentrate the flavor if too thin. Add dark soy sauce for color and adjust with sugar or salt if needed.

  4. Step 4

    Combine honey and warm water for the glaze.

  5. Step 5

    Remove the baking sheet from the oven, brush the glaze over the thighs, and flip them every 10-15 minutes, basting the sides as well.

  6. Step 6

    Move the baking sheet to a higher rack and bake for the last 5 to 10 minutes to achieve a caramelized appearance. Watch closely to avoid burning. Once lightly charred, remove from the oven.

    Step 1.1: Move the baking sheet to a higher rack and bake for the last 5 to 10 minutes to achieve a caramelized appearance

Bao Bun

  1. Step 1

    In a large bowl, combine all the ingredients and beat until well combined. If the dough feels too dry, add another tablespoon of water and continue beating at medium-low speed until smooth, shiny, and elastic.

  2. Step 2

    Cover the dough with plastic wrap and let it rest for 30 minutes.

  3. Step 3

    Roll the dough out to 1 cm thick. Use a 3-inch diameter round cutter to cut out rounds. Brush some oil on the cut dough, fold rounds in half, and flatten slightly. Place on baking paper and into a bamboo steamer for a second proofing for 30 minutes.

  4. Step 4

    Fill a wok with water and bring to a boil. Place the bamboo steamer over the wok and steam buns for 11 minutes. Turn off the heat and let the buns rest over the hot water for 5 minutes.

    Step 2.1: Fill a wok with water and bring to a boil
  5. Step 5

    To serve, open each bao, stuff with cucumber slices and a piece of Chicken Char Siu, and spoon a little Char Siu sauce into the center. Serve immediately.

Nutrition (per serving)

Calories

325.0kcal (16.25%)

Protein

20.0g (40%)

Carbs

36.7g (13.33%)

Sugars

10.0g (20%)

Healthy Fat

6.8g

Unhealthy Fat

4.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Keep a close eye on the chicken during the final baking stage to prevent burning.

  2. Excess bao dough can be re-rolled and used again.

FAQS

  1. What is the best way to store leftover Chicken Char Siu and bao buns?

    To store leftover Chicken Char Siu, place it in an airtight container in the refrigerator for up to 3 days. For bao buns, you can keep them in a sealed bag or container at room temperature for 1-2 days. If you want to store them longer, freeze the buns in a single layer, then transfer to a freezer bag for up to 2 months. Reheat the buns by steaming them for a few minutes until warm.

  2. Can I make Chicken Char Siu with a different type of meat?

    Yes, you can substitute chicken thighs with pork shoulder or beef for a different flavor profile. Just adjust the cooking time accordingly, as pork and beef may require longer cooking to become tender. For a vegetarian option, consider using tofu or seitan, marinating them in the same sauce for a delicious alternative.

  3. What dietary restrictions does Chicken Char Siu with Bao Buns accommodate?

    This recipe can be adapted for various dietary needs. It is not gluten-free due to the soy sauce and bao flour, but you can use gluten-free soy sauce and a gluten-free flour blend for the bao. Additionally, the dish can be made dairy-free and nut-free, making it suitable for many diets. Always check ingredient labels to ensure they meet your dietary requirements.

  4. How can I enhance the flavor of my Chicken Char Siu sauce?

    To enhance the flavor of your Chicken Char Siu sauce, consider adding additional spices like ginger or chili flakes for heat. You can also experiment with different types of sweeteners, such as brown sugar or maple syrup, to deepen the flavor. If the sauce is too thin, simmer it longer to concentrate the flavors or add a splash of dark soy sauce for richness.

  5. What can I serve with Chicken Char Siu and bao buns for a complete meal?

    For a complete meal, consider serving Chicken Char Siu and bao buns with a side of pickled vegetables or a fresh cucumber salad for crunch. Steamed bok choy or stir-fried greens also pair well, adding a nutritious element to your dish. For a heartier option, serve with jasmine rice or fried rice to soak up the delicious Char Siu sauce.

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Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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