Prep 1 hr 30 mins
Cook 15 mins
A tasty light version for those of us watching our diets and waistlines. These are simply scrumptious and I make them often. You can use thawed frozen rolls to make it more convenient, but I find using my own bread dough tastes much better.
- 1 cup water
- 2 tablespoons melted butter
- 1 egg
- 3 1⁄2 cups bread flour
- 1⁄4 cup sugar
- 1 teaspoon salt
- 3 teaspoons yeast
- 1 large egg, lightly beaten
- 1 teaspoon water
- 1 teaspoon sesame seeds, toasted
- 12 ounces boneless skinless chicken thighs
- 1⁄4 cup green onion, finely chopped
- 1 1⁄2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 teaspoons rice vinegar
- cooking spray
- Add yeast to water. Stir in 1/4 cup of sugar. Allow to sit for 10 minutes until foamy.
- Beat egg with 2 tbsp of butter and add to yeast mixture.
- With mixer on low, add salt and slowly add in 31/2 cups of flour, one cup at a time.
- Knead in mixer on low for 10 minutes or until dough is pliable.
- Remove and shape as rolls, placing them on a pan lined with wax or parchment paper.
- Allow to rise for 30 minutes.
- While dough rises, heat a skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done.
- Cool slightly; shred meat with 2 forks.
- Place chicken in a medium bowl.
- Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
- Roll each dough piece into a 4-inch circle on a lightly floured surface.
- Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal.
- Place the filled dough, seam sides down, on a baking sheet coated with cooking spray.
- Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
- Beat together egg and water, set aside.
- Preheat oven to 375°.
- Uncover filled dough. Gently brush with egg wash.
- Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown.
- Serve warm.
This didn't turn out so well for me. The bun itself wasn't very good.
These were really quite tasty, and though they're a fair bit of work if you make your own dough, are worth it. My substitutions were whole wheat flour (all I had) and tvp for chicken (vegetarian), but both worked well the the recipe.