Pan Fried Chicken Buns

I LOVE PAN FRIED BUNS. They’re so soft and fluffy but also crispy, and the flavour is always so nice.

So I wanted to learn how to make them.

THESE WERE SO GOOD, I have nothing else to say…they were so good I loved them.

7 of the cooked pan fried buns in a pan, after spring onions and chilli oil were added on top.

Video Tutorial

The dough

The first thing we are going to make is the dough, because this needs time to rise.

This dough is very easy to make, and you only need a few basic ingredients for it.

Here’s what you will need:

  • Plain flour – also known as all purpose flour.
  • Granulated sugar – caster sugar works too.
  • Salt 
  • Instant yeast
  • Water – we want this water to be warm, NOT HOT, just warm.
  • Oil – any flavourless oil works, I like to use vegetable oil though.
A close up of the pan fried buns after being cooked.

The instant yeast 

Every time I’m making anything with yeast in, I always prefer to use instant yeast.

I just think instant yeast is so much easier to use, because we don’t need to activate it. I can just add it straight into my bowl with the rest of the ingredients.

But with that being said, I’ve heard that in some places instant yeast is a little harder to find.

So you absolutely can use active yeast, but you will need to activate it first.

To do this, get your warm water and add the yeast into this, along with a tablespoon of the sugar.

Give this a mix then leave aside for about 10 minutes.

After 10 minutes, the mixture should look foamy. This means the yeast is activated, it is ready to be used.

The dough in a bowl, before being left to rise.
The dough in a bowl, after it had risen.

The filling

You can fill these buns with whatever meat you want, I went with chicken.

But lamb, pork or beef would be great too. Use whichever meat you prefer.

Then the rest of the ingredients were spring onions, green chillies, soy sauce, shaoxing wine and then some seasonings.

In the recipe card below I’ve wrote every thing I used, as well as measurements.

But I wanted to say, you don’t need to follow these measurements exactly.

We’re cooking today, not baking, so you don’t need to follow the recipe exactly.

Only take this advice for the filling though, don’t start adjusting the measurements for the dough. This will cause problems.

But for the filling, use your favourite seasonings, and use as much or as little seasonings as you like. Make these to your taste!

The ingredients needed to make the filling.

Forming the buns

I would say the most difficult part of this recipe is forming the buns.

You might not find it difficult at all though, I just always find forming any kind of buns difficult I HATE WORKING WITH DOUGH.

I digress, here’s how to form them:

  • Get a 40g piece of your dough.
  • Flatten this out into a circle, you want the edges to be thinner than the centre.
  • Add about a tablespoon of the filling to the centre of the dough.
  • Fold the edges of the dough to the centre, then pleat these.
  • Pinch and twist the top so that the edges are sealed.
  • Repeat until you have used all of your dough.
The buns on a baking paper lined tray, before being baked.

Cooking the buns

There are a few ways to cook buns like this, but today we are going to pan fry them.

To do this, you want to heat a little bit of oil in a pan, over medium heat.

Add your buns into this, with the pleated side facing down. Then cook until the bottom of them turn golden brown and crispy.

Now we are going to steam them.

To do this, you just need turn your heat onto low, then add some water into the pan. You want your water to reach just under halfway up the sides of your buns.

As soon as you add the water, cover your pan, then let these cook for 10-12 minutes.

Once you take the lid off, let them cook for a few more minutes just so that the bottom of the buns can go crispy again, then they are done.

At this point, you can garnish them with whatever you want. I just added some chopped spring onions and some chilli oil.

I bought black sesame seeds to sprinkle on top too…but I forgot to add them.

I’m actually very upset about this I don’t want to talk about it.

But black sesame seeds would be a nice addition.

The buns after being cooked.

Pan Fried Chicken Buns

5.0 from 2 votes

Makes: 10-12 buns

  • For the dough:
  • 300 g plain flour

  • 20 g granulated sugar

  • 1 teaspoon salt

  • 8 g instant yeast

  • 140 ml warm water (NOT HOT, just warm)

  • 1 tablespoon vegetable oil

  • For the filling:
  • 300 g minced chicken

  • 2-3 spring onions, chopped

  • Some green birds eye chillies, chopped (use as many or as little as you want, I used 5)

  • 2 tablespoons soy sauce

  • 1 tablespoon shaoxing wine

  • 1/2 tablespoon minced garlic

  • 1/2 tablespoon minced ginger

  • 2 teaspoons chilli powder

  • 2 teaspoons chilli flakes

  • 1 teaspoon salt

  • 1/2 teaspoon white pepper

  • Extras:
  • Some chilli oil (to drizzle on top)

  • 1 spring onion, chopped (to garnish)


  • Making the dough:
  • In a large bowl, add all the ingredients for the dough, then mix until a dough form.
  • Knead this for about 5 minutes, or until you get a smooth dough.
  • Add this into a lightly greased bowl, then cover and leave in a warm place to rise until doubled in size. This should take around 1-2 hours.
  • Making the filling:
  • Meanwhile, make the filling.
  • Add all the ingredients for the filling into a large bowl. Mix until everything is combined.
  • Cover and leave in your fridge until ready to use.
  • Forming the buns:
  • Once your dough has risen, cut it up into 40g pieces.
  • Get one of the pieces and flatten it out, you want the edges to be thinner than the centre.
  • Add a tablespoon of the filling to the centre of this dough, then pleat the edges of the dough together. Make sure to pinch and twist the top so that the pleats are sealed together and the filling is fully covered.
  • Repeat this until you have used all of your dough.
  • Cooking the buns:
  • Place a pan over medium heat and heat about 1-2 tablespoons of oil in this pan.
  • Add your buns to the pan, with the pleated side facing down (you might not be able to fit them all in one pan, so cook them in batches).
  • Cook until the bottom of them are golden brown and crispy.
  • Turn your heat to low, then add water into the pan until it reaches just under halfway up the sides of the buns.
  • Cover and cook for 10-12 minutes, most of the water should be gone after this.
  • Take the lid off and cook the buns for a few more minutes, just until the bottoms are crispy again.
  • Now garnish with some chopped spring onions, drizzle some chilli oil over the buns, then enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *