Filipino Chicken Siopao is the kind of snack that makes the whole house feel cozy, even before you open the steamer lid. Maybe you have a busy week and want something you can grab for breakfast, lunch, or a mid-afternoon bite. Or maybe you just miss that soft, pillowy bun you get from the corner bakery. I get it, and I’ve been there. That’s exactly why I make these Soft Chicken Siopao Snack Buns at home. They’re comforting, practical, and honestly, way easier than they look. 
Ingredients
Here’s everything you’ll need to make Soft Chicken Siopao Snack Buns that stay fluffy and tender with juicy chicken inside. I use common pantry ingredients and a few little tricks for extra softness.
- All-purpose flour 3 cups, spooned and leveled
- Warm milk or water 1 cup, about body temperature
- Instant yeast 2 teaspoons
- Sugar 1/4 cup
- Neutral oil 2 tablespoons
- Salt 1/2 teaspoon
- Baking powder 1 teaspoon for extra puff
- Rice vinegar 1 tablespoon to add to steaming water for whiter buns
- Parchment squares to prevent sticking
For the chicken filling:
- Boneless chicken thighs 1 pound, chopped or shredded
- Onion 1 small, minced
- Garlic 4 cloves, minced
- Soy sauce 3 tablespoons
- Oyster sauce 1 tablespoon
- Hoisin sauce 1 tablespoon, optional but great for sweetness
- Brown sugar 1 to 2 tablespoons, adjust to taste
- Ground pepper to taste
- Bay leaf 1 and a tiny pinch of star anise if you like that classic siopao aroma
- Cornstarch 1 tablespoon mixed with 2 tablespoons water to thicken
- Hard-boiled eggs optional, cut into quarters
Pro tip: Thighs stay juicier than breast. If you only have chicken breast, add a teaspoon of oil while cooking to prevent dryness.
Dough prep
Make the dough
Whisk warm milk or water with sugar and instant yeast. Let it sit for 5 minutes until foamy. In a large bowl, combine flour, salt, and baking powder. Stir in the yeast mixture and oil until it forms a shaggy dough. Knead by hand for 8 to 10 minutes or use a stand mixer with a dough hook for about 6 to 7 minutes, until the dough is smooth and a bit bouncy. Lightly oil the bowl, place the dough back in, cover, and let it rise for 60 to 75 minutes or until doubled.
If your kitchen runs cool, place the bowl in the oven with just the light on. That gentle warmth helps the dough rise without drying it out.
Make it soft and fluffy
Here’s what keeps Soft Chicken Siopao Snack Buns extra tender:
Do not skimp on the sugar or oil. They help the crumb stay soft, especially after steaming. Knead just until smooth. Over-kneading can make the dough tight and harder to shape. After the first rise, punch down the dough to remove air, then divide into 10 to 12 pieces. Shape each into a tight ball, cover with a clean towel, and rest for 10 minutes. This quick rest relaxes the dough, making it easier to roll without springing back.
If you like cozy kitchen vibes while you wait, make a quick pot of soup. A bowl of creamy chicken sopas pairs so well with freshly steamed buns later.
Filling
Quick savory chicken
Warm a pan with a little oil, then sauté onion and garlic until soft and aromatic. Add the chopped chicken, soy sauce, oyster sauce, hoisin, brown sugar, pepper, bay leaf, and star anise if using. Simmer on low for 10 minutes until the chicken is cooked through and the flavors meld. Remove the bay leaf and star anise. Stir in the cornstarch slurry and cook for 1 to 2 minutes until glossy and thick. Let it cool before filling your dough. Cool filling is easier to handle and won’t tear the dough.
You can also use shredded leftover rotisserie chicken and let it simmer in the sauce for a few minutes to soak up flavor. If you like that adobo-style punch, a spoonful from your pot of chicken adobo nuggets can inspire a fun twist. Just watch the salt and adjust sugar to balance.
Taste test tip: The filling should be slightly sweeter and saltier than you think, because steaming softens flavors. If adding egg, tuck a small wedge into each bun during shaping.
Steaming
Shape, proof, and steam
Roll each dough ball into a small circle, thicker in the center and thinner at the edges. Spoon in about 1 to 2 tablespoons of filling and an egg wedge if you’re using one. Pleat the edges over the filling and pinch to seal. Place each bun seam side down on a parchment square. Cover and let them proof for 20 to 25 minutes until slightly puffy.
Prepare the steamer: bring water to a simmer and add 1 tablespoon of rice vinegar to keep the buns bright. Wrap the steamer lid with a kitchen towel to catch drips so the tops stay smooth. Arrange buns with space between them because they will expand. Steam over medium heat for 12 to 15 minutes. Turn off the heat and let them sit for 3 minutes before opening the lid so they don’t deflate from a sudden temperature change.
I tried this method on a rainy afternoon and the buns came out fluffy, not sticky, with a glossy surface. The towel trick on the lid was a game changer. My kids asked for seconds and I set aside a few for the freezer too.
Common issue fix: If your buns wrinkle, steam at a steadier, medium heat and avoid opening the lid early. If the dough seems dense, give it a slightly longer second proof before steaming.
Serving
Once you crack open the lid and that puff of steam hits, it’s hard to wait. The filling smells sweet, savory, and a little smoky from the soy. Serve the buns warm and soft, or pack them for later. Here’s how I like to enjoy Soft Chicken Siopao Snack Buns:
- Classic snack: Eat as is with a little hot sauce or chili garlic oil.
- Kiddie lunchbox: Make mini buns and tuck them next to sliced cucumbers.
- Soup combo: Pair with a hot bowl of chicken tinola on cold days.
- Dipping sauce: Mix 2 tablespoons soy sauce, 1 tablespoon vinegar, a pinch of sugar, and chili to taste.
- Freezer stash: Freeze steamed buns on a tray, then bag. Reheat by steaming for 5 minutes or microwaving with a damp towel for 30 to 40 seconds.
These Soft Chicken Siopao Snack Buns are also my go-to travel bite. They hold together well, they’re filling, and they taste just as good at room temp. If you’re planning ahead, you can refrigerate shaped buns for a few hours, then steam them right before serving.
Common Questions
Can I make the dough ahead?
Yes. After the first rise, punch down, shape into balls, cover, and refrigerate up to 12 hours. Let them sit at room temperature for 30 minutes, fill, proof, and steam.
What if I only have active dry yeast?
Bloom it in warm liquid with sugar for 10 minutes until foamy, then proceed. Rise time might be a bit longer.
Why are my buns yellowish?
Milk, some flours, and high heat can tint buns. Add a splash of vinegar to the steaming water, avoid high heat, and use white parchment for whiter tops.
How do I keep the filling from leaking?
Cool the filling completely so it thickens. Don’t overfill. Seal the pleats well and place buns seam side down on parchment.
Can I bake these instead of steaming?
They’re best steamed for that classic siopao softness. If baking, brush with egg wash and bake at 350 F until golden, but texture will be different.
Your steamy, soft bun victory
If you’ve been craving a dependable, cozy snack, these Soft Chicken Siopao Snack Buns are worth the little bit of dough time. Keep the dough soft with a touch of oil and sugar, fill it with a thick, flavorful chicken mixture, and steam gently with a towel-wrapped lid. The results feel bakery-level, but with your own kitchen’s warmth. If you want another comforting dish to round out the meal, check out this soothing bowl of arroz caldo too.
Curious about scaling down for a small batch or comparing techniques? You might enjoy the detailed approach in Small Batch Siopao Dough with Chicken Asado Filling, which breaks down shaping in a super approachable way. Keep experimenting, taste as you go, and don’t fear the steam. With practice, Soft Chicken Siopao Snack Buns will become your easy comfort staple at home.
Soft Chicken Siopao Snack Buns
Ingredients
Dough Ingredients
- 3 cups All-purpose flour, spooned and leveled
- 1 cup Warm milk or water, about body temperature
- 2 teaspoons Instant yeast
- 1/4 cup Sugar
- 2 tablespoons Neutral oil
- 1/2 teaspoon Salt
- 1 teaspoon Baking powder For extra puff
- 1 tablespoon Rice vinegar To add to steaming water for whiter buns
- 1 sheets Parchment squares To prevent sticking
Filling Ingredients
- 1 pound Boneless chicken thighs, chopped or shredded
- 1 small Onion, minced
- 4 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Hoisin sauce (optional) Great for sweetness
- 1-2 tablespoons Brown sugar, adjust to taste
- to taste Ground pepper
- 1 Bay leaf And a tiny pinch of star anise if preferred
- 1 tablespoon Cornstarch Mixed with 2 tablespoons water to thicken
- Hard-boiled eggs (optional), cut into quarters
Instructions
Dough Preparation
- Whisk warm milk or water with sugar and instant yeast. Let it sit for 5 minutes until foamy.
- In a large bowl, combine flour, salt, and baking powder. Stir in the yeast mixture and oil until it forms a shaggy dough.
- Knead by hand for 8 to 10 minutes or use a stand mixer with a dough hook for about 6 to 7 minutes, until the dough is smooth and a bit bouncy.
- Lightly oil the bowl, place the dough back in, cover, and let it rise for 60 to 75 minutes or until doubled.
- After the first rise, punch down the dough to remove air, then divide into 10 to 12 pieces. Shape each into a tight ball, cover, and rest for 10 minutes.
Filling Preparation
- Warm a pan with a little oil, then sauté onion and garlic until soft and aromatic.
- Add the chopped chicken, soy sauce, oyster sauce, hoisin, brown sugar, pepper, bay leaf, and star anise if using.
- Simmer on low for 10 minutes until the chicken is cooked through and the flavors meld.
- Remove the bay leaf and star anise. Stir in the cornstarch slurry and cook for 1 to 2 minutes until glossy and thick. Let it cool before filling your dough.
Steaming
- Roll each dough ball into a small circle, thicker in the center and thinner at the edges.
- Spoon in about 1 to 2 tablespoons of filling and an egg wedge if you’re using one.
- Pleat the edges over the filling and pinch to seal. Place each bun seam side down on a parchment square.
- Cover and let them proof for 20 to 25 minutes until slightly puffy.
- Prepare the steamer: bring water to a simmer and add 1 tablespoon of rice vinegar. Wrap the steamer lid with a kitchen towel to catch drips.
- Arrange buns with space between them as they will expand. Steam over medium heat for 12 to 15 minutes. Turn off the heat and let them sit for 3 minutes before opening the lid.