14 Delicious Chicken Asado Siopao Recipes

Whether you’re craving comfort food or a fun fusion twist, chicken asado siopao delivers big flavor in a steamy bun. I’ve rounded up 14 delicious recipes—from classic fillings to creative shortcuts—that’ll make you want to whip up a batch ASAP. Let’s dive in!

Classic Steamed Chicken Asado Siopao

Oh, you thought you'd have to fly to Manila for the real deal? Think again! These homemade siopao buns are pillowy clouds stuffed with sticky-sweet chicken asado—and they're way easier than you'd expect. Get ready to steam up some magic.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 25 minutes

Ingredients

• 1 ½ cups all-purpose flour, plus more for dusting
• 2 teaspoons active dry yeast
• 2 tablespoons granulated sugar
• ½ cup warm water (110°F)
• 2 tablespoons vegetable oil
• ¼ teaspoon salt
• 1 pound boneless, skinless chicken thighs, cut into ½-inch cubes
• ¼ cup low-sodium soy sauce
• ¼ cup packed light brown sugar
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 3 cloves garlic, minced
• ½ teaspoon finely ground black pepper
• 2 star anise pods
• ¼ cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. In a large bowl, combine the flour, yeast, and sugar. Add the warm water and oil; stir until a shaggy dough forms.
2. Turn the dough out onto a floured surface and knead for 8 minutes until smooth and elastic. (Tip: If the dough feels sticky, sprinkle a little extra flour—but not too much or the buns will be dense.)
3. Lightly oil the same bowl, place the dough inside, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
4. While the dough rises, make the filling: In a medium skillet, combine the chicken, soy sauce, brown sugar, oyster sauce, sesame oil, garlic, pepper, star anise, and ¼ cup water. Bring to a simmer over medium heat.
5. Cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through and the liquid is syrupy. (Tip: You want the sauce to coat the chicken like a glaze—if it's still runny, let it bubble a bit longer.)
6. Remove the star anise pods, then stir in the cornstarch slurry. Cook 1 minute more until thickened. Transfer the filling to a bowl and let cool completely.
7. Once the dough has risen, punch it down and divide into 8 equal pieces. Roll each piece into a 4-inch circle, keeping the center thicker than the edges.
8. Place about 2 tablespoons of cooled filling in the center of each dough circle. Gather the edges up and twist to seal, making a small knot. Place each bun seam-side down on a parchment-lined baking sheet.
9. Cover the buns with a clean kitchen towel and let them rest for 20 minutes. (Tip: This second proof is crucial for fluffy buns.)
10. Set up a steamer. When the water is boiling, arrange the buns (still on parchment) in the steamer basket, leaving 1 inch between them. Steam over high heat for 15 minutes. Do not lift the lid during steaming.
11. Remove the steamer from heat, let it sit for 2 minutes, then uncover. Serve hot or warm.

Nothing beats that first bite: the soft, yeasty bun gives way to a sticky, savory-sweet chicken filling that's laced with star anise warmth. Dip it in a little extra soy sauce with chili for a spicy kick—or just inhale them straight off the steamer. These siopao are dangerously good.

Baked Chicken Asado Siopao with Cheese

Get ready to wrap your hands around the softest, fluffiest siopao buns that are basically edible pillows—stuffed with savory-sweet chicken asado and gooey melted cheddar. These oven-baked beauties are a game-day snack or weeknight dinner hero, and they're way easier than you think!

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

Ingredients

Dough

• 2 ½ cups unbleached all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast, frothy and alive
• ¼ cup granulated sugar
• ½ tsp fine sea salt
• 2 tbsp extra-virgin olive oil
• ¾ cup warm water (110°F)

Filling

• 1 lb boneless skinless chicken thighs, trimmed of excess fat
• ¼ cup premium soy sauce
• 3 tbsp cane vinegar
• 2 tbsp brown sugar, packed
• 4 cloves garlic, minced
• 2 bay leaves
• ½ tsp whole black peppercorns, freshly cracked
• 1 cup finely shredded sharp cheddar cheese

Egg Wash

• 1 farm-fresh large egg, beaten with 1 tbsp water

Instructions

1. Step 1: Marinate the chicken: In a bowl, combine soy sauce, vinegar, brown sugar, garlic, bay leaves, and cracked peppercorns. Add chicken thighs, coat well, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).
2. Step 2: Cook the asado: Transfer chicken and marinade to a skillet over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and sauce has thickened. Remove bay leaves, shred chicken with two forks, and let cool. (Tip: For extra juicy filling, reserve 2 tablespoons of the cooking sauce and mix it back into the shredded chicken.)
3. Step 3: Activate the yeast: In a small bowl, sprinkle yeast over warm water and add a pinch of sugar. Let stand for 5–10 minutes until frothy. (Tip: If the yeast doesn't foam, your water may be too hot or the yeast dead—start over!)
4. Step 4: Make the dough: In a large bowl, whisk together flour, remaining sugar, and salt. Make a well, pour in activated yeast mixture and olive oil. Stir until a shaggy dough forms. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Step 5: Shape the siopao: Punch down dough and divide into 12 equal pieces. Roll each piece into a 4-inch circle, slightly thicker in the center. Place about 2 tablespoons of shredded chicken asado and a generous pinch of cheddar cheese in the center. Gather edges and twist to seal tightly. Place seam-side down on a parchment-lined baking sheet.
6. Step 6: Second rise: Cover shaped buns with a clean kitchen towel and let rise for 30 minutes until puffy. Meanwhile, preheat oven to 375°F.
7. Step 7: Egg wash and bake: Brush each bun with egg wash. Bake for 20–25 minutes until golden brown and tops are springy to the touch. (Tip: Rotate the baking sheet halfway through for even browning.) Let cool on a wire rack for 5 minutes before serving.
8. Step 8: Serve warm: The cheese will be gloriously melted—enjoy these siopao as a meal with a side of pickled vegetables or as a snack with sweet chili sauce for dipping.

Just one bite and you'll be transported to siopao heaven—the fluffy bun gives way to a savory-sweet chicken asado filling and pockets of melted cheddar that stretch with every pull. These baked beauties are dangerously addictive, so make extra (you've been warned).

Pan-Fried Chicken Asado Siopao Dumplings

So, you've mastered the art of the basic dumpling, but have you ever dreamed of a siopao that's crispy on the bottom, pillowy on top, and stuffed with sweet-savory chicken asado? Let's pan-fry our way to dumpling nirvana.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

Dough

• 2 cups all-purpose flour, plus extra for dusting
• 1 tablespoon granulated sugar
• 1 teaspoon active dry yeast
• ¾ cup warm water (110°F)
• 1 tablespoon vegetable oil
• ½ teaspoon fine sea salt

Filling

• 1 tablespoon rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken thighs, finely chopped
• ⅓ cup low-sodium soy sauce
• ¼ cup ketchup
• 2 tablespoons brown sugar, packed
• 1 tablespoon rice vinegar
• ½ teaspoon finely ground black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Pan-Frying

• 2 tablespoons vegetable oil
• ½ cup water

Instructions

1. In a small bowl, combine 1 tablespoon sugar, 1 teaspoon yeast, and ¼ cup warm water (110°F). Let sit for 5 minutes until foamy.
2. In a large bowl, whisk together 2 cups flour and ½ teaspoon salt. Add the yeast mixture, remaining ½ cup warm water, and 1 tablespoon vegetable oil. Mix until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 30 minutes, or until doubled.
4. While dough rises, make the filling: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and cook 3 minutes until translucent. Add garlic and cook 30 seconds.
5. Add chopped chicken thighs and cook, breaking up, for 5 minutes until no longer pink. Stir in ⅓ cup soy sauce, ¼ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, and ½ teaspoon black pepper. Bring to a simmer.
6. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally, until sauce thickens slightly. Stir in cornstarch slurry and cook 1 minute more until glossy. Remove from heat and let cool completely.
7. Punch down the risen dough and divide into 12 equal pieces. Roll each into a 4-inch circle, keeping edges thinner than center.
8. Place 1 heaping tablespoon of cooled filling in the center of each circle. Pleat the edges and twist to seal tightly at the top. Place each siopao on a parchment-lined baking sheet, seam side down, and cover with a towel. Let rest 15 minutes.
9. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Place siopao flat side down (seam up) in the skillet, spacing them apart. Cook for 2-3 minutes until bottoms are golden brown.
10. Carefully pour ½ cup water into the skillet (it will splatter). Immediately cover with a tight lid and reduce heat to medium-low. Steam for 10 minutes, until dough is puffed and cooked through.
11. Remove lid and increase heat to medium-high. Cook 1-2 minutes to re-crisp the bottoms. Use a thin spatula to lift out and serve hot.

For a show-stopping finish, serve these crispy-bottomed siopao with a side of spiced vinegar or sweet chili sauce. The contrast of tender dough and glossy, savory-sweet filling is pure magic — you'll be proud to call these your own.

Spicy Chicken Asado Siopao with Chili

Dude, if you're tired of the same old boring buns, get ready to flip your lid over these Spicy Chicken Asado Siopao with Chili. They're fluffy, savory, and pack a punch that'll wake up your taste buds faster than your morning coffee.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup sugar
• 1/2 cup warm water (110°F)
• 2 tbsp vegetable oil
• pinch of salt
• 1 lb boneless skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1 tbsp sugar
• 3 cloves garlic, minced
• 1/2 onion, diced
• 1 bay leaf
• 1/2 tsp finely ground black pepper
• 2-3 bird's eye chilies, finely chopped
• 1 tbsp cornstarch
• 2 tbsp water (for slurry)
• 2 tbsp vegetable oil (for cooking)

Instructions

1. In a small bowl, combine warm water (110°F) and 1/4 cup sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and 2 tbsp oil; stir until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: if dough sticks, add a bit more flour—but not too much or buns will be dense.
4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
5. Meanwhile, make filling: Heat 2 tbsp oil in a skillet over medium-high heat. Sauté garlic and onion until fragrant, about 2 minutes.
6. Add chicken thighs, soy sauce, vinegar, 1 tbsp sugar, bay leaf, black pepper, and chilies. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
7. Remove chicken from pot and shred with two forks. Return shredded chicken to sauce.
8. In a small bowl, stir cornstarch and 2 tbsp water to make a slurry. Add to the skillet and stir until sauce thickens, about 1 minute. Tip: let the sauce bubble for a few seconds to activate the starch. Remove bay leaf and let filling cool.
9. After dough has risen, punch it down and divide into 12 equal pieces. Roll each into a ball, then flatten into a 4-inch circle (thicker in center).
10. Place about 1 tablespoon of filling in the center of each circle. Gather edges and pinch to seal. Place seam-side down on a small square of parchment paper.
11. Arrange buns in a steamer basket, leaving space for expansion. Cover and let rest for 15 minutes.
12. Steam over boiling water on high heat for 15 minutes. Do not lift lid during steaming. Tip: wrap lid with a towel to prevent condensation from dripping on buns.
13. Remove from steamer and serve hot.

When you sink your teeth into these steamy, pillowy buns, the spicy chicken filling with bursts of chili will have you doing a happy dance. Serve them with a side of pickled carrots for an extra crunch—or just eat them straight from the steamer like a true pro.

Air-Fried Chicken Asado Siopao Bites

Who says you can't have your siopao and eat it too? These Air-Fried Chicken Asado Siopao Bites are the ultimate guilt-free snack—mini, fluffy, and packed with savory-sweet chicken asado, all without the deep-fried drama.

Serving: 20 | Prep Time: 40 minutes | Cooking Time: 12 minutes

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 1 packet (2 1/4 tsp) instant yeast
• 3 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 cup warm whole milk (110°F)
• 2 tbsp softened unsalted butter
• 1/2 tsp fine sea salt
• 1 cup cooked shredded chicken
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp tomato paste
• 1/2 tsp ground black pepper
• 1 bay leaf
• 1/4 cup water
• 1 tbsp vegetable oil, for brushing

Instructions

1. In a medium skillet over medium heat, sauté 1/4 cup finely diced onion and 2 cloves minced garlic in 1 tbsp vegetable oil until softened, about 2 minutes.
2. Add 1 cup cooked shredded chicken, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp tomato paste, 1/2 tsp ground black pepper, and 1 bay leaf. Pour in 1/4 cup water, stir, and simmer until liquid reduces by half, about 5 minutes. Remove bay leaf and let filling cool completely.
3. In a large bowl, whisk together 2 cups all-purpose flour, 1 packet instant yeast, 3 tbsp granulated sugar, and 1 tsp baking powder.
4. Add 1/2 cup warm milk (110°F) and 2 tbsp softened unsalted butter. Mix until a shaggy dough forms, then turn onto a floured surface and knead for 8 minutes until smooth and elastic. Tip: Use a bench scraper if dough sticks.
5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 20 minutes (since it's mini).
6. Punch down dough and divide into 20 equal pieces (about 1 tbsp each). Roll each into a ball, then flatten into a 3-inch round.
7. Place 1 teaspoon of cooled chicken asado filling in the center of each round. Gather edges and pinch to seal, forming a bun. Place seam-side down on a parchment-lined tray.
8. Brush each siopao bite lightly with vegetable oil. Arrange in a single layer in the air fryer basket, leaving 1 inch between bites. Tip: Work in batches if needed to avoid overcrowding.
9. Air fry at 350°F for 8-10 minutes, until golden brown and puffed. Tip: Flip halfway through for even browning. Internal temperature of dough should reach 190°F.
10. Let cool for 2 minutes before serving. The filling will be hot!

Kiss your cravings goodbye with these bite-sized wonders—crispy on the outside, pillowy inside, and bursting with umami. Serve with a side of spiced vinegar for dipping, or devour them straight from the air fryer (no judgment here).

Chicken Asado Siopao with Mushroom and Cheese

Kicking off with a bang—these Chicken Asado Siopao with Mushroom and Cheese are the steamed buns of your dreams! Fluffy dough hugs a savory-sweet filling of shredded chicken, earthy mushrooms, and gooey mozzarella. Trust me, you’ll never look at a store-bought siopao the same way again.

Serving: 8 | Prep Time: 1 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup warm water (110°F)
• 2 tbsp vegetable oil, divided
• 1 lb boneless, skinless chicken thighs
• 1/4 cup low-sodium soy sauce
• 3 tbsp brown sugar
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 cup finely chopped cremini mushrooms
• 1 tbsp cornstarch
• 1 cup freshly shredded mozzarella cheese
• 1/2 tsp freshly ground black pepper

Instructions

1. In a small bowl, combine warm water (110°F) with 1 tsp sugar and active dry yeast. Let sit 5–10 minutes until frothy. (Tip: if it doesn't foam, your yeast is dead—start over!)
2. In a large bowl, whisk together flour, remaining sugar, baking powder, and salt. Add yeast mixture and 1 tbsp vegetable 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: avoid over-kneading; dough should spring back when poked.)
4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
5. Meanwhile, make the filling: In a skillet over medium heat, cook chicken thighs until browned on both sides, about 4 minutes per side. Remove and shred with two forks when cool enough to handle.
6. In the same skillet, heat remaining 1 tbsp oil over medium heat. Sauté garlic and onion until fragrant, 1–2 minutes. Add mushrooms and cook until softened, about 3 minutes.
7. Return shredded chicken to the skillet. Stir in soy sauce, brown sugar, and black pepper. Dissolve cornstarch in 2 tbsp water, add to pan, and cook until sauce thickens, about 2 minutes. Let cool completely.
8. Punch down the risen dough and knead in baking powder. Divide into 8 equal pieces (about 50g each). Roll each into a 4-inch circle, slightly thicker in the center.
9. Place 2 tbsp chicken filling and 1 tbsp mozzarella in the center of each circle. Gather edges and pinch tightly to seal, twisting to secure. (Tip: make sure no filling is exposed or it'll burst during steaming.)
10. Place each siopao on a small square of parchment paper. Cover loosely with a damp cloth and let rest 15 minutes while you prep the steamer.
11. Arrange siopao in a steamer basket (don't overcrowd). Steam over boiling water for 15 minutes. (Tip: don't lift the lid during steaming—the steam will escape and deflate the buns.)
12. Remove from heat, let sit 2 minutes, then serve warm.

Just one bite and you'll be transported to flavor town. The contrast of fluffy bun, savory-sweet chicken, earthy mushrooms, and stretchy cheese is simply irresistible. Serve these warm with a side of chili oil for dipping—your taste buds will thank you.

Creamy Chicken Asado Siopao with White Sauce

Bite into a cloud of soft, fluffy dough bursting with savory chicken asado, then topped with a luscious white sauce that'll have you licking your fingers. Yes, this creamy chicken asado siopao is the baked bun you never knew you needed, and trust me, you need it now.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• ¼ cup low-sodium soy sauce
• 3 tablespoons fresh calamansi or lemon juice
• 4 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons brown sugar
• ½ teaspoon whole black peppercorns
• 2 tablespoons vegetable oil
• 3 cups all-purpose flour, plus more for dusting
• 1 packet (2 ¼ teaspoons) active dry yeast
• 3 tablespoons granulated sugar
• ½ teaspoon salt
• ¾ cup warm whole milk (about 110°F)
• 3 tablespoons unsalted butter, softened
• 1 large egg
• 2 tablespoons unsalted butter for white sauce
• 2 tablespoons all-purpose flour for white sauce
• 1 cup whole milk for white sauce
• ½ cup low-sodium chicken broth
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup grated sharp cheddar cheese (optional)
• 1 large egg beaten with 1 tablespoon water for egg wash

Instructions

1. In a bowl, combine chicken thighs, soy sauce, calamansi juice, minced garlic, bay leaves, brown sugar, and peppercorns. Cover and refrigerate for at least 30 minutes (up to 2 hours) to marinate.
2. Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear for 3–4 minutes per side until golden. Add the reserved marinade and ¼ cup water, bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes until chicken is tender and shreds easily. Let cool slightly, then shred chicken with two forks. Discard bay leaves and any whole peppercorns. Set filling aside.
3. In a small bowl, dissolve yeast and 1 teaspoon of the granulated sugar in warm milk. Let sit for 5–10 minutes until foamy (if not foamy, start over with fresh yeast).
4. In a large bowl, whisk together flour, remaining sugar, and salt. Add the yeast mixture, softened butter, and egg. Mix until a shaggy dough forms. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic—dough should spring back when poked. (Tip: If sticky, add flour 1 tablespoon at a time; if dry, add milk a teaspoon at a time.)
5. Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (about 80°F) for 1 hour until doubled in size. (Tip: If your kitchen is cool, preheat oven to lowest setting for 1 minute, then turn off and place bowl inside.)
6. Punch down dough and divide into 12 equal pieces (about 60–70g each). Roll each piece into a ball, then flatten into a 4-inch circle. Place a generous tablespoon of chicken asado filling in the center. Gather edges up and pinch tightly to seal. Place seam-side down on a parchment-lined baking sheet, spacing 2 inches apart. Cover loosely and let rise for 20 minutes.
7. Preheat oven to 375°F. Brush each siopao with egg wash—this gives a beautiful golden sheen. Bake for 18–22 minutes until tops are deep golden brown and buns sound hollow when tapped. (Tip: Rotate pan halfway for even baking.)
8. Meanwhile, make the white sauce: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly. Gradually whisk in milk and chicken broth. Add garlic powder, onion powder, salt, and pepper. Cook, whisking often, until thickened (about 3–4 minutes). Stir in cheese if using until melted. Keep warm.
9. Once siopao are baked and slightly cooled, spoon white sauce generously over each bun. Serve immediately while the sauce is warm and the buns are pillowy.

Finish each bun with a final drizzle of sauce and a sprinkle of fresh parsley for a pop of color. The contrast of the soft, sweet dough, savory shredded chicken, and creamy, peppery white sauce is pure comfort magic—perfect for sharing at potlucks or hoarding all to yourself.

Grilled Chicken Asado Siopao Skewers

Roll up your sleeves and fire up the grill – we’re about to skewer the most unexpected BBQ star: siopao! These little steamed buns get a smoky makeover when threaded onto sticks with tender chicken asado and charred to perfection.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp instant yeast
• 1/2 cup warm water
• 1 tbsp vegetable oil
• 1 lb boneless skinless chicken thighs, diced
• 1/4 cup low-sodium soy sauce
• 2 tbsp packed brown sugar
• 3 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1 tbsp toasted sesame oil
• 1 tbsp cornstarch
• 2 tbsp honey
• Wooden skewers, soaked in water 30 minutes

Instructions

1. In a large bowl, whisk together 2 cups flour, 1 tbsp sugar, and 1 tsp instant yeast. Add 1/2 cup warm water (about 110°F) and 1 tbsp vegetable oil, then stir until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
2. While dough rises, make the filling: In a medium bowl, combine diced chicken, 1/4 cup soy sauce, 2 tbsp brown sugar, minced garlic, grated ginger, 1 tbsp sesame oil, and 1 tbsp cornstarch. Mix well, cover, and refrigerate until needed.
3. After dough has risen, punch it down and divide into 12 equal pieces. Flatten each piece into a 3-inch circle. Place a heaping tablespoon of chicken filling in the center, then gather edges and pinch to seal, forming a ball. Repeat with remaining dough and filling.
4. Thread 2 dough balls onto each soaked skewer, leaving a little space between them. Preheat grill to medium-high (about 400°F). Grill skewers for 4 minutes per side, turning carefully with tongs, until dough is golden and chicken is cooked through (internal temp 165°F).
5. In a small bowl, stir together 2 tbsp honey and 1 tbsp low-sodium soy sauce. During the last minute of grilling, brush glaze onto the skewers on both sides. Remove from grill and let rest 2 minutes.
6. Tip: For extra flavor, you can par-cook the chicken filling in a skillet for 5 minutes before wrapping to ensure doneness. Also, if the dough feels sticky, dust hands lightly with flour. Don't overcrowd the skewers – they need room to cook evenly.

Biting into these skewers, you get the soft, pillowy bun with the savory-sweet asado and a kiss of smoke – it’s a flavor fiesta on a stick. Perfect for parties or a fun weekday dinner twist, serve them with a side of spicy vinegar dip for an extra kick.

Chicken Asado Siopao with Pickled Vegetables

A siopao that doubles as a flavor bomb—steamed buns stuffed with savory-sweet chicken asado, then punched up with tangy pickled veggies that cut through the richness like a tiny, crunchy rebellion. This is the ultimate steam-bun power move.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

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

For the Chicken Asado Filling

• 1 lb boneless, skinless chicken thighs, cut into small cubes
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark brown sugar
• 1 tsp finely ground black pepper
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup water
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Pickled Vegetables

• 1/2 cup julienned carrots
• 1/2 cup julienned daikon radish
• 1/4 cup rice vinegar
• 2 tbsp water
• 1 tbsp granulated sugar
• 1/2 tsp fine sea salt

Instructions

1. Make the pickled vegetables: In a small bowl, whisk together rice vinegar, water, sugar, and salt until dissolved. Add julienned carrots and daikon. Toss, cover, and refrigerate for at least 30 minutes (or up to 2 days).
2. Activate the yeast: In a small bowl, combine warm milk and warm water (110°F). Sprinkle yeast and 1 tbsp sugar on top. Let sit for 5-10 minutes until foamy—if it doesn't foam, your yeast is dead; start over.
3. Make the dough: In a large bowl, whisk together flour, remaining 2 tbsp sugar, and 1/4 tsp salt. Make a well, pour in yeast mixture and vegetable oil. Stir with a wooden spoon until a shaggy dough forms.
4. Knead the dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Tip: Resist adding too much extra flour—a slightly tacky dough yields fluffier buns. Shape into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Meanwhile, make the chicken asado filling: In a medium saucepan, combine chicken, soy sauce, oyster sauce, brown sugar, black pepper, garlic, ginger, and 1/4 cup water. Bring to a simmer over medium heat, then reduce to low, cover, and cook 15 minutes, stirring occasionally.
6. Thicken the filling: Uncover, increase heat to medium, and stir in the cornstarch slurry. Cook 1-2 minutes until sauce thickens and clings to chicken. Remove from heat and let cool completely—warm filling will tear the dough. Pro tip: Spread filling on a plate to cool faster.
7. Punch down dough and divide into 8 equal pieces (about 60g each). Roll each into a ball, then flatten into a 4-inch round, keeping edges thinner than center (like a dumpling wrapper).
8. Assemble: Place a heaping tablespoon of cool chicken asado in the center of each dough round. Bring edges up and pinch firmly to seal—pleat if you're fancy, but a tight twist works too. Set each siopao on a small square of parchment paper.
9. Second rise: Arrange siopao (on parchment) in a bamboo steamer or metal steamer basket lined with cabbage leaves or silicone mat. Cover and let rise for 20 minutes—they'll puff slightly.
10. Steam: Fill a wok or pot with 2 inches of water and bring to a boil. Place steamer over water, cover, and steam over high heat for 12 minutes. Do not peek! After 12 minutes, turn off heat and let sit for 2 minutes before opening lid to prevent buns from collapsing.
11. Serve: Remove siopao from steamer and let cool 2 minutes. Drain pickled vegetables and serve alongside or tucked inside the bun. Enjoy immediately.

Your first bite will be pillowy soft dough giving way to sticky, savory chicken, followed by a zingy crunch from the pickles that resets your palate for the next bite. These are best eaten fresh, but if you have leftovers, re-steam them—microwaving turns them into rubber hockey pucks.

Crispy Fried Chicken Asado Siopao Rolls

Move over, boring dinner rolls—these Crispy Fried Chicken Asado Siopao Rolls are here to party. Imagine a flaky, golden spring roll wrapper hugging a savory-sweet Filipino chicken asado filling, then fried to crunchy perfection. It’s like your favorite dim sum met your comfort food dreams and they’re eloping.

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

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/3 cup low-sodium soy sauce
• 1/4 cup cane vinegar
• 3 tbsp packed light brown sugar
• 4 cloves garlic, minced
• 1 bay leaf
• 1/2 tsp finely ground black pepper
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 16 spring roll wrappers (about 8-inch square)
• 1 large egg, beaten with 1 tbsp water (egg wash)
• 4 cups vegetable oil, for frying

Instructions

1. In a medium bowl, combine chicken thighs, soy sauce, vinegar, brown sugar, garlic, bay leaf, and black pepper. Marinate for at least 15 minutes at room temperature.
2. Transfer the chicken and marinade to a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through.
3. Remove chicken to a plate; discard bay leaf. Shred chicken with two forks. Return shredded chicken to the saucepan with the sauce.
4. Stir the cornstarch slurry into the sauce. Cook over medium heat, stirring constantly, until thickened, about 1 minute. Remove from heat and let cool completely—this is crucial to avoid soggy rolls.
5. To assemble: Place a spring roll wrapper diagonally (like a diamond). Spoon about 1.5 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with egg wash to seal. Repeat with remaining wrappers and filling.
6. Heat oil in a deep pot to 350°F. Gently slide in 4 rolls at a time (don’t crowd). Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy. Drain on a wire rack or paper towels. Serve warm with sweet chili sauce or vinegar dip.

Voilà—you’ve got a batch of addictive, crunchy-on-the-outside, juicy-on-the-inside rolls that steal the spotlight at any gathering. They're perfect as an appetizer or a fun dinner twist, especially dipped in spicy vinegar or sweet chili sauce.

Sweet Honey Glazed Chicken Asado Siopao

No one can resist these pillowy buns of joy—Sweet Honey Glazed Chicken Asado Siopao! Imagine a shiny, sticky-sweet honey glaze enveloping a fluffy bao bun stuffed with tender, savory-sweet chicken asado. It's like a hug in bread form, and trust me, you'll want to devour the whole batch.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Dough

• 2 ¼ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 2 tbsp granulated sugar
• 1 tbsp vegetable oil
• ¾ cup warm water (110°F)
• ½ tsp salt

For the Chicken Asado Filling

• 1 lb boneless skinless chicken thighs
• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 3 tbsp brown sugar
• 3 cloves garlic, minced
• ½ tsp finely ground black pepper
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• ½ cup water

For the Honey Glaze

• ¼ cup pure honey
• 2 tbsp unsalted butter, melted

Instructions

1. In a large bowl, combine flour, yeast, sugar, and salt. Add oil and warm water; stir until a shaggy dough forms.
2. Turn dough onto a lightly 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 until doubled in size, about 1 hour.
3. While dough rises, make the filling: In a saucepan, combine chicken thighs, soy sauce, oyster sauce, brown sugar, garlic, pepper, and ½ cup water. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is tender.
4. Remove chicken from pot and shred with two forks. Continue simmering the sauce until reduced by half. Whisk in cornstarch slurry and cook 1 minute until thickened. Return shredded chicken to the sauce, stir to coat, and let cool completely.
5. Punch down the risen dough and divide into 12 equal pieces. Roll each into a 4-inch circle. Place about 1 heaping tablespoon of filling in the center. Gather edges and pleat to seal, twisting to close. Place seam-side down on a parchment-lined baking sheet, spaced 2 inches apart.
6. Cover the siopao with a clean kitchen towel and let rest for 15 minutes while preheating oven to 350°F.
7. Bake siopao for 15-18 minutes until light golden on top.
8. Meanwhile, whisk together honey and melted butter for the glaze. As soon as siopao come out of the oven, brush generously with glaze.
9. Return glazed siopao to oven and bake 2-3 more minutes until glaze is set and bubbly. Tip: For extra shine, apply a second coat of glaze after baking.
10. Remove from oven and let cool on a wire rack for 5 minutes before serving.

Glistening with honey and packed with savory-sweet chicken, these siopao are the ultimate party snack—fluffy, sticky, and utterly addictive. Serve them warm with a side of chili oil for a spicy kick, or enjoy on their own; they vanish fast, so grab yours first!

Chicken Asado Siopao with Garlic Butter Crust

Venture into the delicious world of homemade siopao, where fluffy buns meet a savory chicken asado filling and a crispy garlic butter crust. This pan-fried twist will have you ditching takeout for good! Get ready to impress your friends—they'll think you ordered from a fancy restaurant!

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

Ingredients

For the Dough

• 2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 3/4 cup warm milk (110°F)
• 2 tbsp unsalted butter, softened

For the Chicken Asado Filling

• 1/2 lb boneless skinless chicken breast, cut into small cubes
• 3 tbsp dark soy sauce
• 2 tbsp packed brown sugar
• 2 cloves garlic, minced
• 1/4 cup yellow onion, diced
• 1 tbsp vegetable oil
• 1/4 tsp finely ground black pepper

For the Garlic Butter Crust

• 2 tbsp unsalted butter
• 2 cloves garlic, minced

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 2 1/4 tsp active dry yeast, 2 tbsp sugar, and 1/2 tsp salt.
2. Add 3/4 cup warm milk (110°F) and 2 tbsp softened unsalted butter, then knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: if the dough sticks, add a light dusting of flour, but avoid over-flouring.
3. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
4. While the dough rises, make the filling: In a skillet over medium heat, sauté 2 minced garlic cloves and 1/4 cup diced onion in 1 tbsp vegetable oil until softened, about 2 minutes.
5. Add the cubed chicken breast, 3 tbsp soy sauce, 2 tbsp brown sugar, and 1/4 tsp black pepper. Cook, stirring often, for 8-10 minutes until the chicken is cooked through and the liquid has reduced. Let cool, then shred or finely chop the chicken. Tip: for extra depth, add a bay leaf while cooking.
6. Punch down the risen dough, divide into 8 equal pieces, and roll each into a 4-inch circle. Place about 2 teaspoons of filling in the center, then fold the edges over the filling and pinch to seal, twisting the top to close. Set seam-side down on a parchment-lined tray and let rest for 10 minutes.
7. In a non-stick skillet, melt 2 tbsp butter and 2 minced garlic cloves over medium heat. Place the buns seam-side down in the skillet (do not overcrowd) and cook until the bottoms are golden brown, about 3-4 minutes.
8. Carefully add 1/4 cup water to the skillet and immediately cover with a tight lid. Steam for 8 minutes until the buns are puffed and fully cooked. Remove the lid and cook another 1-2 minutes to re-crisp the bottoms. Brush the tops with any remaining garlic butter from the pan before serving.

Serve these siopao hot with a side of soy-vinegar dipping sauce for a tangy kick. The combination of the tender, sweet chicken asado and the rich, golden crust is pure comfort food bliss.

Keto-Friendly Chicken Asado Siopao (Low Carb)

Zany enough to call this a 'siopao' but keeping it keto? Yes, we’re ditching wheat for almond flour and packing it with a chicken asado so good, you’ll forget this is low carb. Let’s dim sum the low-carb way!

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

Ingredients

• 2 cups super-fine blanched almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 2 large farm-fresh eggs
• 2 tablespoons melted grass-fed butter or coconut oil
• 1/4 cup warm water
• 1 lb boneless skinless chicken thighs (or breast)
• 1/4 cup coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon Swerve brown sugar substitute
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon white pepper
• 1 tablespoon avocado oil
• 1/2 cup unsalted chicken bone broth
• 1 tablespoon arrowroot powder mixed with 2 tablespoons water (slurry)

Instructions

1. In a medium bowl, combine coconut aminos, rice vinegar, Swerve, garlic, ginger, and white pepper. Set aside.
2. Cut chicken thighs into 1/2-inch cubes. Heat avocado oil in a skillet over medium-high heat. Sear chicken for 3 minutes until browned.
3. Pour sauce mixture and broth over chicken. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, until chicken is cooked through and sauce slightly thickens.
4. Stir in arrowroot slurry and cook 1 minute more until glossy. Remove from heat and let cool completely (at least 15 minutes).
5. While filling cools, make dough: In a large bowl, whisk almond flour, coconut flour, baking powder, xanthan gum, and salt.
6. Add eggs and melted butter. Mix with a spatula until crumbly. Gradually add warm water, kneading until a smooth, pliable dough forms. If too wet, add 1 tablespoon almond flour. (Tip: Dough should not crack—if it does, add water a teaspoon at a time.)
7. Divide dough into 8 equal pieces. Roll each into a ball. On a piece of parchment, press each ball into a 4-inch round, thicker in the center. (Tip: Wet hands to prevent sticking.)
8. Place about 1.5 tablespoons of filling in the center. Gather edges and pleat to seal. Place each siopao on a parchment-lined steamer basket, seam side down.
9. Steam over boiling water (medium-high heat) for exactly 12 minutes. Do not open lid for first 10 minutes. After 12 minutes, turn off heat and let rest 2 minutes before opening. Serve hot.

Love how these keto siopao are pillowy-soft? The almond flour dough is tender and the chicken asado is perfectly savory-sweet with just a hint of tang. Serve with a drizzle of sriracha mayo or enjoy plain—your macros will thank you!

Chicken Asado Siopao Sliders with Coleslaw

Unleash a flavor explosion with these Chicken Asado Siopao Sliders – mini steamed buns stuffed with savory-sweet chicken asado and topped with a cool, crunchy coleslaw. They're the ultimate mashup of Filipino comfort food and all-American slider vibes, perfect for game day or a fun dinner twist.

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

Ingredients

For the Siopao 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 water (110°F)
• 1/4 cup whole milk, room temperature
• 2 tbsp vegetable oil
• 1/2 tsp fine sea salt

For the Chicken Asado Filling & Coleslaw

• 1 lb boneless skinless chicken thighs, trimmed of excess fat
• 1/2 cup soy sauce
• 1/4 cup dark brown sugar, packed
• 1/4 cup rice vinegar
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1/2 tsp finely ground black pepper
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 cups shredded green cabbage
• 1/2 cup shredded carrots
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/4 tsp celery salt

Instructions

1. Make the dough: In a small bowl, dissolve active dry yeast and 1 tsp of the sugar in warm water (110°F). Let stand 5-10 minutes until foamy. (Tip: If it doesn't foam, your yeast may be dead – start over!)
2. In a large bowl, whisk together flour, remaining sugar, and salt. Add yeast mixture, milk, and vegetable oil; stir until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: Add flour only if too sticky – over-flouring makes buns dense.) Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled.
4. While dough rises, make the chicken asado: In a medium saucepan, combine chicken thighs, soy sauce, brown sugar, rice vinegar, garlic, ginger, and black pepper. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, uncovered, for 20 minutes, turning chicken occasionally, until sauce thickens and chicken is cooked through.
5. Remove chicken from sauce; shred with two forks when cool enough to handle. Return shredded chicken to the saucepan with the sauce; stir in cornstarch slurry and cook over medium heat 1-2 minutes until glossy and thickened. Set aside to cool slightly.
6. Meanwhile, make the coleslaw: In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery salt. Add shredded cabbage and carrots; toss to coat. Refrigerate until serving.
7. Punch down the risen dough and divide into 8 equal pieces (about 2 oz each). Roll each into a ball, then flatten into a 4-inch round. Place 2 heaping tablespoons of chicken asado filling in the center.
8. Gather edges of dough up and pinch tightly to seal. Place each slider (seam side down) on a 3-inch square of parchment paper. Repeat with remaining dough and filling.
9. Arrange sliders (with parchment) in a steamer basket, leaving 1 inch between them. Cover and let rest for 15 minutes (second rise).
10. Steam over boiling water for 12 minutes, until puffed and shiny. (Tip: Don't peek during steaming – letting steam escape ruins the fluffiness.) Remove from heat and let sit 2 minutes before opening lid.
11. Serve immediately: top each hot siopao slider with a generous spoonful of chilled coleslaw. (The contrast of warm, savory bun with cool, tangy slaw is killer!)

Unexpectedly, these sliders vanish fast – the soft, pillowy bun soaks up the sweet-savory asado sauce, while the coleslaw cuts through with crunch and tang. Serve them as a playful appetizer or a main with extra dipping sauce on the side.

Conclusion

Yummy! These 14 Chicken Asado Siopao recipes are perfect for your next family dinner or party. Try one tonight, then come back and tell us your favorite in the comments. Don’t forget to share this roundup on Pinterest!

You May Like:

13 Delicious Pound Cake Recipes for Every Occasion 19 Delicious Stuffed Potato Recipes Easy-to-Make 20 Delicious Hot Brown Recipes Classic 18 Decadent Dirt Cake Recipes for Chocolate Lovers