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Teriyaki Chicken Buns

This fabulous Teriyaki Chicken sandwich filling is perfect in freshly steamed Chinese Buns or Gua Bao.

Teriyaki Chicken Buns/Sandwiches


12 pcs (about 800 grams) Boneless & Skinless Chicken Thigh, cut into 2 to 3 pcs each

Teriyaki Sauce
8 Tbsp Soy Sauce
6 Tbsp Sake
4 Tbsp Mirin
2 Tbsp Sugar

1 Recipe Chinese Steamed Buns
1 Bunch Scallion/Green Onion, cut into 1 ½ to 2 inches segment & finely sliced
I Bunch Fresh Coriander
2 Cucumber, thinly sliced
1 Cup Roasted Peanut, chopped
Sweet Sauce/Tim Cheong (Store-bought)


Sauce: Combine all the ingredients and mix until the sugar dissolved.

Heat a cast-iron pan or heavy-bottom pan until very hot. Add some oil, and
place the chicken in the pan and cook until golden brown on both sides. Push the chicken aside, and remove some of the oil with a paper towel. Then spoon some Teriyaki sauce over the chicken. Bring the sauce to a boil and mix well with the chicken. When the sauce has thickened and coated with the chicken, remove the chicken from the pan.

To serve: Brush the inside of the buns with some sweet sauce and stuff with cucumber slices, chicken, scallion, coriander, and peanuts. Serve immediately.

Makes 12 Teriyaki Chicken Buns


  1. I've been wanting to try making steamed buns for the longest time, and this filling looks fantastic!


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