13 Chicken Asado Siopao Recipes

Kick off your comfort food cravings with a twist on a classic: Chicken Asado Siopao! These fluffy buns filled with savory-sweet chicken are perfect for quick dinners or weekend projects. Dive into 13 irresistible recipes that’ll have you steaming up a storm.

Classic Steamed Chicken Asado Siopao

There’s a quiet comfort in making siopao from scratch—the kind of kitchen project that feels both meditative and rewarding. This classic chicken asado version wraps tender, sweet-savory filling in a cloud-soft bun, perfect for a cozy weekend baking session.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 25 minutes

Ingredients

For the dough

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (about 110°F)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt

For the filling

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, diced small
• 1/4 cup soy sauce (a splash)
• 1/4 cup ketchup (a couple tablespoons more if you like it sweeter)
• 2 tablespoons brown sugar
• 1/2 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste

Instructions

1. In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes, until frothy—this means it’s active.
2. In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and vegetable oil. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
3. Knead the dough for 8–10 minutes, until smooth and elastic. Tip: add a little extra flour only if it’s too sticky—over-flouring makes the buns dense.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
5. While the dough rises, make the filling: In a large skillet, heat the oil over medium heat. Sauté the onion and garlic for 2–3 minutes, until fragrant.
6. Add the diced chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink on the outside.
7. Stir in the soy sauce, ketchup, brown sugar, and chicken broth. Bring to a simmer and cook for 10 minutes, until the sauce thickens slightly.
8. Pour in the cornstarch slurry and stir for 1–2 minutes, until the filling is glossy and thickened. Season with a pinch of salt and pepper, then let it cool completely—you can speed this up by spreading it on a plate.
9. Punch down the risen dough and knead it briefly. Divide into 12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle, thicker in the center.
10. Spoon about 1 heaping tablespoon of filling into the center of each circle. Gather the edges and pinch to seal, twisting the top to close.
11. Place each bun on a small square of parchment paper, seam side down. Cover with a towel and let them rest for 20 minutes—this second rise makes them fluffier.
12. Arrange the buns in a steamer basket, leaving an inch of space between them. Steam over boiling water for 12 minutes. Do not peek for the first 10 minutes or the buns may deflate.
13. Turn off the heat and let the buns sit in the steamer for 2 minutes before opening the lid—this prevents a sudden temperature shock.
14. Carefully transfer the buns to a wire rack to cool slightly. Serve warm.

Nothing compares to that first bite—the soft, pillowy bun giving way to the savory-sweet chicken filling, with a tiny burst of sauce. For a playful twist, serve with a side of seasoned vinegar or a drizzle of hoisin sauce. Each bun is a little warm hug, best shared with someone you love.

Baked Chicken Asado Siopao with Cheese Crust

Just the other day, I found myself craving something warm and comforting—a familiar taste from home, but with a twist. These baked chicken asado siopao with a golden cheese crust are exactly that: soft, pillowy buns filled with savory-sweet shredded chicken, topped with melted cheddar until bubbly. It’s like a hug in bread form.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup granulated sugar
• ½ cup warm water (110°F)
• 2 tablespoons vegetable oil
• a pinch of salt

For the Chicken Asado Filling

• 1 pound boneless skinless chicken thighs
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• ½ cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon vegetable oil

For the Topping

• 1 cup shredded cheddar cheese
• 1 egg yolk (for wash)
• 1 tablespoon sesame seeds

Instructions

1. In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until frothy.
2. In a large bowl, whisk together the flour and salt. Add the yeast mixture and oil, then mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Tip: If the dough is sticky, add a little more flour, a tablespoon at a time.)
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, make the filling. Heat the oil in a skillet over medium heat. Add the chicken thighs and brown on both sides, about 4 minutes per side.
5. Add the soy sauce, brown sugar, rice vinegar, garlic, and tomato paste. Stir to coat, then pour in the chicken broth. Bring to a simmer, cover, and cook for 15 minutes, until the chicken is tender and cooked through.
6. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the skillet. Bring the sauce to a simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes until thickened. (Tip: The filling should be thick enough to hold its shape; if too thin, add a little more cornstarch slurry.) Set aside to cool slightly.
7. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
8. Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a 4-inch circle, keeping the center slightly thicker than the edges.
9. Place about 2 tablespoons of filling in the center of each circle. Gather the edges up and pinch tightly to seal, forming a bun. Place seam-side down on the prepared baking sheet.
10. In a small bowl, beat the egg yolk with a teaspoon of water. Brush the tops of the siopao with the egg wash. Sprinkle each with about 2 tablespoons of shredded cheddar cheese and a pinch of sesame seeds.
11. Bake for 20–25 minutes, until the buns are golden brown and the cheese is melted and bubbly. (Tip: Rotate the pan halfway through for even browning.) Let cool on the pan for 5 minutes before serving.

Biting into one, the savory-sweet chicken filling contrasts beautifully with the melty cheddar crust, while the soft bread gives just the right amount of chew. These are lovely served warm with a side of pickled carrots or a simple garlic vinegar dip for a bright, tangy pop.

Pan-Fried Chicken Asado Siopao

Mornings like this call for something warm and comforting, and these pan-fried chicken asado siopao hit just the right spot. The golden crisp bottom gives way to a soft, fluffy bun, with a savory-sweet chicken filling that feels like a hug.

Serving: 12 | Prep Time: 1 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm milk (about 110°F)
• 1/4 cup warm water
• 2 tablespoons vegetable oil, plus more for frying
• 1/2 teaspoon baking powder
• 1 lb boneless skinless chicken thighs, diced small
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tablespoon hoisin sauce (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup water (for steaming)

Instructions

1. In a small bowl, combine warm milk and water (about 110°F). Sprinkle yeast and 1 teaspoon of the sugar over the liquid. Let stand 5 minutes until foamy.
2. In a large bowl, whisk together flour, remaining sugar, and baking powder. Add yeast mixture and 2 tablespoons oil. Stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If dough is too sticky, add flour 1 tablespoon at a time.
4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
5. While dough rises, make the filling. In a skillet over medium heat, cook chicken until no longer pink. Add garlic and onion; cook 2 minutes until fragrant.
6. Stir in soy sauce, brown sugar, hoisin sauce (if using), salt, and pepper. Reduce heat to low and simmer 10 minutes, stirring occasionally, until sauce thickens. Remove from heat, let cool slightly, then shred or chop chicken into small pieces.
7. Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a 4-inch circle on a lightly floured surface.
8. Place a heaping tablespoon of filling in the center of each circle. Gather the edges and pinch firmly to seal, twisting to secure. Tip: Seal tightly to prevent filling from leaking during cooking.
9. Place buns seam-side down on a parchment-lined tray. Cover with a damp cloth and let rise 30 minutes.
10. Heat 2 tablespoons oil in a large non-stick skillet over medium heat. Place buns seam-side down in the skillet, about 1 inch apart. Cook 3-4 minutes until bottoms are deep golden brown.
11. Carefully pour 1/4 cup water into the skillet (avoid wetting the bun tops). Immediately cover with a lid and reduce heat to low. Steam for 10 minutes. Tip: Don't lift the lid during steaming to keep steam in.
12. Uncover, increase heat to medium-high, and cook 2-3 minutes until the bottoms are crispy again. Serve warm.

Crisp and tender, these buns are best enjoyed fresh off the pan. I like to dip them in a little vinegar with chili for a tangy kick. They're the kind of homemade treat that makes any day feel special.

Spicy Sriracha Chicken Asado Siopao

Zipping up my apron this morning, I felt the gentle pull of a cozy kitchen project. There's something soothing about crafting steaming buns filled with a bold, spicy chicken asado—a little kick wrapped in soft dough.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon instant yeast
• 3/4 cup warm water (about 110°F)
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken thighs, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 3 tablespoons sriracha
• 1 tablespoon brown sugar
• 1 tablespoon vinegar
• 1 teaspoon cornstarch mixed with 2 teaspoons water

Instructions

1. In a large bowl, combine the flour, sugar, and instant yeast. Pour in the warm water and oil, mix until a shaggy dough forms. Turn out onto a floured surface and knead for about 8 minutes until smooth and elastic. Tip: To test if the dough is ready, press a finger into it — it should spring back slowly.
2. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour until doubled in size.
3. Meanwhile, in a skillet over medium heat, sauté the onion and garlic in a splash of oil until soft, about 3 minutes. Add the diced chicken and cook until browned, about 5 minutes.
4. Stir in the soy sauce, sriracha, brown sugar, and vinegar. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally. Tip: The filling should be saucy but not watery; if too thin, let it simmer a bit longer.
5. In a small bowl, mix the cornstarch with water to make a slurry, then pour into the skillet. Stir and cook for 1-2 minutes until the sauce thickens and clings to the chicken. Remove from heat and let cool.
6. Once the dough has risen, punch it down and divide into 8 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle, keeping the edges thinner than the center.
7. Place a generous spoonful of the chicken filling in the center of each dough circle. Gather the edges and twist to seal, ensuring no filling escapes. Place each bun on a small square of parchment paper.
8. Arrange the buns in a steamer basket, leaving space between them for expansion. Cover and let rest for 15 minutes (second proof).
9. Steam the buns over boiling water on medium-high heat for 15 minutes. Do not remove the lid during steaming. Tip: After steaming, turn off the heat and let them sit for 2 minutes before opening the lid to prevent collapsing.
10. Carefully remove the buns and serve warm.

Yielding to the first bite, the soft bun gives way to a warm, spicy-sweet filling that lingers on your lips. Serve these for a cozy dim sum night or as a playful game-day snack — they're a gentle fire in a fluffy cloud.

Air-Fried Chicken Asado Siopao

When I first started making siopao at home, I wanted that perfect contrast — a soft, fluffy bun with a juicy, savory-sweet chicken asado filling. This air-fried version gives you the same comforting bite, but with a delightfully crispy exterior and less oil.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup warm water (around 110°F)
• 1 tablespoon vegetable oil
• 1 pound boneless chicken thighs, diced
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 small onion, diced
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Cooking spray for air frying

Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
2. In a large bowl, mix flour and salt. Pour in yeast mixture and oil. Stir into a shaggy dough.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
4. Meanwhile, make the filling: In a skillet over medium heat, sauté garlic and onion until fragrant. Add diced chicken and cook until browned.
5. Add soy sauce, oyster sauce, brown sugar, and black pepper. Simmer for 5 minutes. Stir cornstarch slurry, add to pan, and cook until thickened. Let cool completely.
6. Punch down the dough and divide into 10 equal pieces. Roll each into a 4-inch circle.
7. Spoon about 2 tablespoons of filling into the center of each circle. Gather edges and pleat to seal. Place on small parchment squares.
8. Steam the siopao over boiling water for 15 minutes. Tip: leave space between each so they don't stick.
9. Preheat air fryer to 375°F. Lightly spray the steamed siopao with oil. Air fry in batches for 4–5 minutes until golden and crispy. Tip: don’t overcrowd the basket.
10. Let cool for 2 minutes before serving. The filling will be very hot. Tip: serve with a soy-vinegar dip for extra tang.

Every bite delivers a satisfying crunch, then gives way to the pillowy soft bun and the glazed, savory-sweet chicken. I love drizzling a little extra soy-vinegar dip on the side — it cuts through the richness beautifully.

Whole Wheat Chicken Asado Siopao

Gently, I find myself pulled into the kitchen on a quiet afternoon, craving the comfort of a steamed bun but wanting something a bit more nourishing. This whole wheat chicken asado siopao is my mindful answer—a soft, high-fiber dough cradling a savory-sweet filling that tastes like a hug.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

Dough

• 2 cups whole wheat flour
• 1 packet (2 1/4 tsp) active dry yeast
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 cup warm water (110°F)
• 2 tablespoons vegetable oil

Filling

• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 pound boneless skinless chicken thighs
• 1/4 cup soy sauce
• 2 tablespoons vinegar
• 2 tablespoons brown sugar
• 1 bay leaf
• 1/2 teaspoon black pepper
• 1/4 cup water

Instructions

1. In a small bowl, combine warm water (110°F) with sugar and yeast. Let stand for 5 minutes until frothy. Tip: If it doesn't foam, the yeast may be old or water too hot—start over.
2. In a large bowl, mix whole wheat flour and salt. Pour in the yeast mixture and oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface. Knead for 8 minutes until smooth and elastic. The dough will be slightly sticky—resist adding too much extra flour; oil your hands instead.
3. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size. Tip: An oven with the light on works great.
4. While dough rises, make the filling. Heat oil in a skillet over medium heat. Sauté garlic and onion until fragrant, about 2 minutes.
5. Add chicken thighs and cook until browned on both sides, about 4 minutes per side.
6. Stir in soy sauce, vinegar, brown sugar, bay leaf, black pepper, and water. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, flipping once, until chicken is cooked through and sauce has thickened slightly.
7. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the skillet and stir to coat with the remaining sauce. Let cool completely—hot filling will make the dough sticky and hard to seal.
8. Once dough has risen, punch it down and divide into 8 equal pieces. Roll each piece into a 4-inch circle, slightly thicker in the center.
9. Place about 2 tablespoons of cooled filling in the center of each circle. Gather the edges and pinch to seal tightly, forming a bun. Place seam-side down on a small square of parchment paper.
10. Arrange the siopao in a steamer basket, spacing them 1 inch apart. Cover and let rest for 15 minutes while you bring the steamer water to a boil.
11. Steam over medium heat for 20 minutes. Do not lift the lid during steaming—the sudden temperature drop can make the buns collapse. After 20 minutes, turn off heat and let sit for 2 minutes before opening.
12. Carefully remove buns with the parchment. Serve warm.

Just a bite reveals a tender, earthy whole wheat bun giving way to a juicy, savory-sweet chicken asado. I love dipping them in a little chili vinegar for a bright kick—it makes each one feel like a small, soulful celebration.

Mini Chicken Asado Siopao Bites

Just the thought of these mini chicken asado siopao bites makes me want to pull up a stool and start steaming. They're like little clouds filled with a sweet-savory chicken asado, perfect for sharing at a party or hoarding all to yourself (no judgment here).

Serving: 24 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 3 tbsp granulated sugar
• a pinch of salt
• a splash of vegetable oil (about 2 tbsp)
• 3/4 cup warm water (around 110°F)

For the Chicken Asado Filling

• 1 lb boneless skinless chicken thighs, diced small
• 2 tbsp soy sauce
• 2 tbsp dark brown sugar
• 1 tbsp oyster sauce
• a couple of cloves garlic, minced
• 1/4 cup finely chopped onion
• a splash of vegetable oil for sautéing
• 1/4 cup water

Instructions

1. In a small bowl, mix warm water, 1 tbsp sugar, and yeast. Let sit for 5 minutes until frothy. Tip: If it doesn't foam, your water was too hot or yeast is old.
2. In a large bowl, combine flour, remaining 2 tbsp sugar, and salt. Add yeast mixture and oil, stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
4. While dough rises, make filling: In a skillet over medium heat, add a splash of oil. Sauté garlic and onion until fragrant, about 2 minutes.
5. Add diced chicken, soy sauce, brown sugar, oyster sauce, and water. Cook, stirring, for 10-12 minutes until chicken is cooked through and sauce thickens. Let cool completely.
6. Punch down risen dough and divide into 24 equal pieces (about 1.5 tbsp each). Roll each into a ball, then flatten into a 3-inch round.
7. Place a heaping teaspoon of filling in the center of each round. Gather edges and pinch to seal, twisting to close. Place seam-side down on parchment squares.
8. Arrange buns in a steamer basket, leaving 1 inch between them. Cover and let rest for 15 minutes while you bring water to a boil.
9. Steam over boiling water for 12 minutes. Do not lift the lid during steaming. After 12 minutes, turn off heat and let rest 2 minutes before opening. Tip: For fluffier buns, use a bamboo steamer lined with cabbage leaves.
10. Serve warm, with extra soy sauce and calamansi or lime wedges on the side.

Lifting the lid to reveal these fluffy pillows, glossy from the steam, feels like unwrapping a little gift. The bun is soft and slightly sweet, giving way to a rich, savory chicken asado that's just sticky enough. I love serving them on a platter with a drizzle of soy-vinegar dip and fresh cilantro—perfect for popping in your mouth in two bites.

Gluten-Free Chicken Asado Siopao

Reflecting on the comfort of a warm, steamed bun, I find myself reaching for this gluten-free take on siopao. The tender chicken asado filling, savory and slightly sweet, nestles inside a soft rice flour dough—a gentle hug on a quiet afternoon.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Dough

• 1 ½ cups rice flour
• ½ cup tapioca starch
• ¼ cup potato starch
• ¼ cup sugar
• 2 teaspoons instant yeast
• ½ teaspoon salt
• 1 cup warm water (about 110°F)
• 2 tablespoons vegetable oil

For the Chicken Asado Filling

• 2 chicken thighs (about 1 lb), boneless, skinless
• ¼ cup soy sauce (gluten-free)
• ¼ cup brown sugar
• 2 tablespoons tomato paste
• 1 tablespoon oyster sauce (gluten-free)
• 1 teaspoon garlic powder
• ½ teaspoon ground pepper
• a splash of water

For Assembly

• a couple of tablespoons of oil for greasing
• a small bowl of water for sealing

Instructions

1. In a large bowl, whisk together the rice flour, tapioca starch, potato starch, sugar, instant yeast, and salt.
2. Add the warm water and vegetable oil, stirring until a shaggy dough forms. The water should be around 110°F—too hot will kill the yeast, too cool won't activate it. Knead the dough on a lightly oiled surface for about 5 minutes until smooth. It will be slightly tacky but not sticky.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size. Tip: if your kitchen is cool, use the oven with the light on.
4. While the dough rises, prepare the filling. In a small pot, combine the chicken thighs, soy sauce, brown sugar, tomato paste, oyster sauce, garlic powder, pepper, and a splash of water. Bring to a simmer over medium heat, then reduce to low, cover, and cook for 25 minutes, turning once, until the chicken is tender and the sauce has thickened.
5. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the sauce and stir to coat. Let the filling cool completely—warm filling will make the dough sticky and hard to seal.
6. After the dough has risen, punch it down and divide into 8 equal pieces (about 55g each). Flatten each piece into a 4-inch round, keeping the edges thinner than the center.
7. Place a tablespoon of the cooled filling in the center of each round. Bring the edges up and pleat to seal, twisting the top to close. Place each bun on a parchment-lined steamer tray, seam side down, leaving space for expansion.
8. Cover the buns with a clean towel and let them proof for 20 minutes. Meanwhile, bring water to a boil in your steamer.
9. Once proofed, steam the buns over high heat for 15 minutes. Do not uncover during steaming, or the buns may collapse. After 15 minutes, turn off the heat and leave the lid on for 5 minutes to stabilize.
10. Carefully remove the buns and let them rest for a couple of minutes before serving. They are best enjoyed warm.

Served warm, these gluten-free siopao buns are soft and pillowy with a tender, savory-sweet filling. The subtle chew from the rice flour blend mimics traditional texture beautifully. I love to pair them with a side of chili oil for a little heat, or simply enjoy them as a comforting snack with tea.

Cheesy Chicken Asado Siopao

Gathering the ingredients for these soft, pillowy buns feels like a quiet ritual, a promise of comfort. The aroma of braised chicken asado mingling with melted mozzarella is pure nostalgia, the kind of warmth you want to wrap yourself in.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 30 minutes

Ingredients

For the dough

• 2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup warm water (110°F)
• 2 tbsp vegetable oil
• 1/2 tsp salt

For the filling

• 1 lb boneless skinless chicken thighs, diced
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp brown sugar
• 1 tbsp tomato paste
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1/4 cup water
• 1/2 cup shredded mozzarella cheese

Instructions

1. In a small bowl, combine warm milk and warm water. Sprinkle yeast and 1 tsp of the sugar over the liquid. Let sit 5–10 minutes until frothy.
2. In a large bowl, whisk together flour, remaining sugar, and salt. Add yeast mixture and oil. Stir until a shaggy dough forms.
3. Turn out onto a floured surface. Knead for 8–10 minutes until smooth and elastic. Tip: If dough is too sticky, dust hands with flour, but don't add too much—a slightly tacky dough yields softer buns.
4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1–1.5 hours until doubled in size.
5. While dough rises, make the filling: In a skillet over medium-high heat, heat oil. Sauté garlic and onion until fragrant, about 2 minutes.
6. Add diced chicken and cook, stirring, until no longer pink, about 5 minutes.
7. Stir in soy sauce, oyster sauce, brown sugar, tomato paste, and water. Reduce heat to medium-low and simmer 15–20 minutes, until sauce thickens and chicken is tender. Tip: Let the sauce reduce until it coats the back of a spoon – this prevents the buns from getting soggy.
8. Remove from heat and let filling cool completely. Once cool, mix in shredded mozzarella.
9. Punch down the risen dough. Divide into 8 equal pieces (about 50g each). Roll each into a ball, then flatten into a 4-inch circle, thicker in the center.
10. Place 2 tablespoons of filling in the center of each circle. Gather the edges and pinch to seal tightly. Tip: Pinch the dough firmly; any gaps may burst open during steaming.
11. Place each bun seam-side down on a small square of parchment paper. Arrange in a steamer basket, spacing them at least 2 inches apart. Cover and let rest 20 minutes.
12. Fill a wok or pot with water and bring to a boil. Place steamer basket over boiling water, reduce heat to medium, and steam for 12 minutes. Do not lift the lid during steaming. After 12 minutes, turn off heat and let sit another 3 minutes before opening lid – this prevents shrinking.

Once you tear open a bun, the steam carries the rich, savory-sweet aroma of asado against the creamy pull of mozzarella. Each bite is a soft, yielding cloud with a luscious, cheesy core. Serve these warm with a side of fresh cucumber slices for a refreshing crunch.

Teriyaki Chicken Asado Siopao

Kind of funny how a late-night craving for something savory and sweet led me to combine two comfort foods: juicy teriyaki chicken and pillowy siopao buns. The result is a fusion that feels both familiar and new, like a warm embrace on a rainy day.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

• 2 cups all-purpose flour
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 cup warm water (110°F)
• 2 tbsp granulated sugar
• 1 tbsp vegetable oil, plus a little more for greasing
• a pinch of salt
• 1 lb boneless chicken thighs, diced into small cubes
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp honey
• 1 tbsp rice vinegar
• a splash of sesame oil
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch dissolved in 2 tbsp cold water
• a couple of green onions, sliced thinly for garnish

Instructions

1. In a small bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let it sit for 5 minutes until foamy — if it doesn’t foam, your yeast might be inactive.
2. In a large bowl, whisk together the flour, remaining 1 tbsp sugar, and a pinch of salt. Make a well, pour in the yeast mixture and 1 tbsp oil, and mix until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Tip: The dough should feel soft and slightly tacky, but not sticky.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
5. While the dough rises, make the filling. In a skillet over medium heat, cook the diced chicken for 3–4 minutes until no longer pink. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
6. In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, and a splash of sesame oil. Pour over the chicken and bring to a simmer.
7. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens and coats the chicken. Remove from heat and let cool completely — warm filling will make the buns soggy.
8. Once the dough has risen, punch it down and divide into 8 equal pieces. Roll each into a ball, then flatten into a 4-inch circle about 1/4-inch thick.
9. Place about 1 1/2 tablespoons of cooled filling in the center of each circle. Gather the edges and pleat to seal, twisting the top to close. Tip: Don’t overfill, or the buns may burst open while steaming.
10. Place each bun on a small square of parchment paper, seam-side down. Cover with a cloth and let rest for 15 minutes while you prepare the steamer.
11. Set up a steamer with water and bring to a gentle boil. Arrange the buns in the steamer basket, leaving at least 1 inch between them — they will expand.
12. Steam the buns over medium heat for 12 minutes. Do not lift the lid during steaming. After 12 minutes, turn off the heat and let them sit in the steamer for 2 minutes before opening.
13. Carefully remove the buns, garnish with sliced green onions, and serve warm.

Really, the first bite is pure comfort: the soft, slightly sweet bun gives way to glossy, savory-sweet chicken with a hint of ginger. Drizzle a little extra teriyaki sauce on top if you’re feeling indulgent, or serve them alongside a crisp cucumber salad for a fresh contrast.

Barbecue Chicken Asado Siopao

Maybe it's the smoky scent that first pulls you in—like a summer cookout meets an Asian bakery. This barbecue chicken asado siopao brings together sweet, tangy, and charred flavors in a soft, fluffy bun. It's the kind of recipe that feels slow and cozy, perfect for a weekend when you have time to knead and fill and watch the dough rise.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

For the dough

• 2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup granulated sugar
• 1/2 cup warm milk (about 110°F)
• 1 large egg
• 2 tbsp vegetable oil
• 1/4 tsp salt

For the filling

• 1 lb boneless skinless chicken thighs, cut into small cubes
• 1/2 cup barbecue sauce (your favorite smoky kind)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

For grilling and finishing

• 1 tbsp vegetable oil (for brushing)
• A splash of water (for steaming)

Instructions

1. In a small bowl, dissolve the yeast and a pinch of sugar into the warm milk (110°F). Let it sit for 5 minutes until frothy.
2. In a large bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, egg, and oil. Stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 8 minutes until smooth and elastic. Tip: If the dough is sticky, add a little more flour, a tablespoon at a time.
4. Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
5. While the dough rises, make the filling: In a skillet over medium heat, add 1 tbsp oil. Cook the chicken cubes for 5 minutes, stirring, until golden.
6. Add the barbecue sauce, soy sauce, brown sugar, garlic powder, onion powder, and black pepper. Simmer for 8 minutes, stirring occasionally, until the sauce thickens and coats the chicken. Remove from heat and let cool slightly.
7. Punch down the risen dough and divide into 8 equal pieces. Roll each into a 4-inch circle, keeping the center thicker than the edges.
8. Place about 2 tablespoons of filling in the center of each circle. Gather the edges and pinch to seal tightly. Place each bun seam-side down on a parchment-lined steamer basket.
9. Let the buns rest for 15 minutes (they'll puff a bit). Meanwhile, bring a pot of water to a simmer for steaming.
10. Steam the buns over simmering water for 12 minutes, covered. Do not lift the lid during steaming.
11. After steaming, heat a grill pan or non-stick skillet over medium-high heat. Lightly brush the buns with oil and grill for 1–2 minutes per side, until char marks appear. Tip: Don't skip grilling—it adds that smoky barbecue vibe.
12. Serve warm, with extra barbecue sauce for dipping if you like.

The charred edges give a nice contrast to the pillowy dough, while the filling stays juicy and tangy. I love serving these with a side of pickled carrots or a simple cucumber salad to balance the richness. They're also fantastic next-day, gently re-steamed then quickly grilled again.

Coconut Chicken Asado Siopao

Sometimes, the best comfort food comes from a slow, thoughtful process. This Coconut Chicken Asado Siopao is my little act of tenderness—soft, pillowy buns cradling a rich, coconut-infused chicken asado that’s sweet, savory, and gently spiced.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the dough

• 2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 3 tablespoons sugar
• 1/2 cup warm water (about 110°F)
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt

For the filling

• 1 lb boneless, skinless chicken thighs
• 1 cup coconut milk
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons vinegar (any mild kind)
• 1 tablespoon brown sugar
• 1 bay leaf
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. In a small bowl, dissolve the yeast and 1 tablespoon of the sugar in the warm water. Let it sit for 5–10 minutes until frothy—this means your yeast is alive and happy.
2. In a large bowl, whisk together the flour, remaining 2 tablespoons sugar, and salt. Add the yeast mixture and oil. Stir until a shaggy dough forms, then turn it out onto a lightly floured surface.
3. Knead the dough for about 8 minutes until smooth and elastic. It should feel soft and slightly tacky, not sticky. If too sticky, add a sprinkle of flour—but go easy.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size. Tip: I set the bowl near a sunny window or in the oven with the light on.
5. While the dough rises, make the filling: In a medium pot, combine the chicken thighs, coconut milk, onion, garlic, soy sauce, vinegar, brown sugar, bay leaf, and black pepper. Bring to a gentle simmer over medium heat.
6. Cook the chicken for about 20 minutes, turning occasionally, until tender and cooked through. The sauce will reduce slightly and become fragrant.
7. Remove the chicken to a plate and shred with two forks when cool enough to handle. Discard the bay leaf. Reserve the cooking liquid—it’s gold.
8. Return the shredded chicken to the pot with the liquid. Stir in the cornstarch slurry and cook over low heat, stirring constantly, for 2–3 minutes until the filling thickens into a glossy, spoonable mixture. Let it cool completely before using—this prevents tearing the dough.
9. When the dough has risen, punch it down gently and divide into 8 equal pieces. Roll each into a ball, then flatten into a 4-inch circle, keeping the center slightly thicker than the edges.
10. Place about 2 tablespoons of the cooled filling in the center of each circle. Gather the edges and pleat to seal—think little moneybag shapes. Pinch firmly so they don’t burst.
11. Place each siopao on a small square of parchment paper, seam side down. Cover and let rest for 15 minutes—this second rise makes them fluffier.
12. Arrange the buns in a steamer basket (leave space—they expand). Steam over boiling water for 15 minutes. Don’t lift the lid until time’s up, or they might deflate.
13. Remove from steamer and let cool for 2 minutes on a wire rack. The buns will be soft and pillowy, with a hint of coconut aroma lingering in the steam.

Fluffy, slightly sweet, and impossibly tender, these buns are a little world of comfort in your hands. Serve them warm with a drizzle of extra asado sauce or a side of pickled vegetables for contrast. They’re perfect for a quiet dinner or a sharing moment that feels like a hug.

Smashed Chicken Asado Siopao Tacos

There are quiet meals that feel like a confession—simple, honest, a little messy. This smashed chicken asado siopao taco is one of them, where soft dough meets savory-sweet filling and the line between comfort and creativity blurs.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 2 cups all-purpose flour
• 1 packet instant yeast (2 1/4 tsp)
• 1 tbsp sugar
• 1/2 tsp salt
• 3/4 cup warm water (110°F)
• 1 tbsp vegetable oil
• 1 lb boneless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup vinegar (white or cane)
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• Pickled red onions, for serving
• Fresh cilantro, for serving
• Lime wedges, for serving

Instructions

1. In a small bowl, combine warm water and sugar, then sprinkle yeast on top. Let sit for 5 minutes until frothy. Tip: If it doesn't froth, your yeast may be inactive.
2. In a large bowl, whisk flour and salt. Add the yeast mixture and oil, stir until a shaggy dough forms. Turn out onto a floured surface and knead for 5–7 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
3. While dough rests, in a pot combine chicken thighs, soy sauce, vinegar, garlic, bay leaves, brown sugar, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, until chicken is tender and sauce has thickened slightly.
4. Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot and use a fork or potato masher to lightly smash some of the pieces. Tip: Smashing helps the filling bind together and creates a more cohesive texture.
5. Divide rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a 4-inch circle, about 1/4-inch thick.
6. Spoon about 2 tablespoons of chicken asado onto one half of each circle. Fold the other half over to create a half-moon shape and press the edges to seal. Gently press each filled siopao to flatten slightly, about 1/2-inch thick.
7. Heat a large nonstick skillet over medium heat. Cook siopacos in batches, 2–3 minutes per side, until golden brown and puffed. Tip: Avoid overcrowding the pan to ensure even browning.
8. Serve the smashed chicken asado siopacos warm, topped with pickled red onions, fresh cilantro, and a squeeze of lime.

Every bite offers a gentle contrast: the pillowy flatbread, the tender smashed chicken, the sharp pop of pickled onions. It's the kind of dish you make on a Tuesday night and savor like a Sunday afternoon.

Conclusion

Cooking through these 13 Chicken Asado Siopao recipes is a delicious adventure! Each one brings a unique twist to this classic Filipino bun. We’d love to hear which becomes your family’s favorite. Drop a comment below and don’t forget to pin this roundup on Pinterest for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.