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Peking Chicken Steamed Buns

Prep Time10 minsCook Time25 minsTotal Time35 mins

Chinese inspired steamed buns aren’t just for dim sum anymore! Peking chicken is a family-friendly meal that’s simple to make at home.

 2 – 4 oz (250 grams) boneless, skin-on Ontario chicken breasts*
 1 tsp (5 mL) five spice powder
 1 tbsp (15 mL) minced ginger
 3 tbsp (45 mL) soy sauce
 1 tsp (5 mL) sesame oil
 ¼ cup (60 mL) hoisin sauce plus additional for serving
 1 tsp (5 mL) Shao Hsing rice wine (or dry sherry)
 2 tbsp (30 mL) brown sugar
 1 tsp (5 mL) rice vinegar
 1 tsp (5 mL) salt
 ½ tsp (2 mL) pepper
 2 tbsp (30 mL) vegetable oil
 8 plain bao** (steamed buns), split in half
 ½ cup (125 mL) cucumber slices, for serving
 ¼ cup (60 mL) radish slices, for serving
 ¼ cup (60 mL) hoisin sauce

Prick chicken breasts all over with a fork. Place chicken breasts in a large sealable freezer bag with five spice powder, minced ginger, soy sauce, sesame oil, hoisin sauce, rice wine, brown sugar, rice vinegar, salt and pepper. Marinate in the refrigerator for at least 4 hours and up to 24 hours.


Preheat the oven the 400°F. Remove the breasts from the marinade and pat completely dry. Heat vegetable oil in non-stick skillet over high heat. When hot, add the chicken skin side down to fry for 5-6 minutes. Flip the chicken and transfer the skillet (if oven proof) or transfer chicken to a baking dish to finish cooking in the oven for 15-18 minutes. Let the breasts rest for 10 minutes before slicing the chicken into ¼ inch thick slices.


Just before serving arrange steamed buns in a single layer on a microwave safe plate. Cover with damp paper towel and microwave for 45-60 seconds until heated through. Stuff with Peking chicken slices, cucumber and radish. Serve with additional hoisin sauce.

Cook's Notes:

Serves 4

*For lower fat, use skinless chicken breasts.
**Steamed buns are available at Asian supermarkets, but can be substituted for soft hamburger buns.