Tender chicken thighs seared in a glossy, ginger-infused teriyaki glaze provide the filling for these homemade Chicken Teriyaki Bao. The transition from a crisp, golden-brown sear to a slow simmer ensures the meat stays succulent, while the thick, honey-soy reduction coats every morsel to create a deep, umami-rich center.

Encasing the savory filling is a fluffy, slightly sweet steamed dough that achieves that signature cloud-like texture. Making these buns from scratch requires a bit of patience, particularly with the dough rise and pleating process, but the result is a pillowy, warm parcel that feels significantly more rewarding than takeout.

These are ideal for a weekend kitchen project or a substantial snack to have on hand throughout the week. Because the filling benefits from cooling completely before assembly, it is easy to prepare the components in stages, making the final steaming process efficient when you are ready to serve them hot.

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If you enjoy the savory, sweet balance of glaze-heavy poultry dishes, you might want to try our classic teriyaki chicken for a simple weeknight dinner. For those planning a more comprehensive meal, our chicken teriyaki set provides the perfect template to expand your culinary repertoire beyond the bun.

Key Ingredients

Chicken Thigh: Seared and chopped to create the savory, protein-rich filling for the buns.
Soy Sauce: Used in combination with dark and sweet soy to build the classic teriyaki glaze.
Mirin: Provides the essential sweetness and subtle acidity required for the teriyaki sauce.
Honey: Acts as a thick sweetener to create a glossy, sticky coating for the chicken.
All-Purpose Flour: Forms the primary base for the soft, steamed bao dough.
Instant Yeast: Leavens the dough to ensure the buns rise into a light and airy texture.
Grated Ginger: Adds a necessary aromatic warmth to the teriyaki sauce profile.
Cornstarch: Used to create a slurry that thickens the teriyaki sauce to prevent the filling from leaking.

Mastering Teriyaki Favorites

Chicken Teriyaki: A classic preparation that serves as the foundation for the savory flavors used in these steamed buns.
Teriyaki Chicken Thighs: Using succulent thigh meat ensures your filling remains juicy and tender after being tucked inside the dough.
Japanese Teriyaki Chicken: Explore authentic glaze techniques that can be adapted to elevate your own homemade bao filling.

Chicken Teriyaki Bao

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Chicken Teriyaki Bao Ingredients

3-4 (600gr) boneless chicken thighSaltWhite/Black pepper1/2 cup water1 tbsp cornstarch mix with 100 ml water

Sauce (Premixed)

1/2 tsp Grated ginger2 Tbsp sake3 Tbsp mirin3-4 Tbsp honey1 1/2 tbsp soy sauce2 tsp dark soy sauce1 tbsp sweet soy sauce

Bao

2 1/4 cups APF1/2 cup Cornflour4 tbsp sugar1 1/2 tsp instant yeast1 tsp salt1 tsp baking powder200 ml cold milk1 1/2 tbsp soften butter

Steps

CHICKEN TERIYAKI1. Poke chicken thigh randomly with the tip of a knife and season with salt and pepper2. sear chicken thigh skin side down for 4-5 mins until golden brown3. Flip, sear the other side for 3-4 mins4. Over medium heat, Pour in the sauce mixture, cover and cook for 1-2min5. Open lid, flip and cook the other side for another min, transfer only the chicken into a plate. off the heat6. Chopped chicken thigh into very small pieces7. On the same pan, over medium heat mix in water and cornstarch slurry mix until thicken8. Add chicken pieces back into the pan, cook until thicken. Let cool completelyBAO1. Mix all ingredients in a mixing bowl, except butter until combined2. Add soften butter gradually and mix again for 5-10 mins until dough is not sticking to the bowl3. Cover dough with plastic wrap and let it rise until double in size for 1-2 hrs4. Punch dough to release air then knead again in a working surface using hands for 5 mins5. Then roll and fold for several time to release most of the air bubbles6. Cut into 12 (50 gr each) equal pieces, roll into balls. Cover and Rest for 15 mins7. Take one ball, using a rolling pin, flatten into round shape, 8cm in diameter, Then roll edges to create a thicker center8. Flip, place 1-2 tbsp of the filling, Start making pleats around the edges to close the bao. Place bao over a 10×10 cm parchment paper. Do the rest9. Rest them for 10-15 mins, covered10. Boil water in a steamer11. Place few pieces in, make sure to give space in between, close lid and Steam for 10 mins over medium-low heat12. Off the heat, don’t open lid for 5 mins then serve

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