Store bought biscuit dough is used to make the buns for these sandwiches, which makes them super easy to make. This particular dough, Pillsbury buttermilk home-style, creates nice and white fluffy buns, almost like handmade dough. Of course hand made dough will always be better, but this is great when you have little time and it is still delicious. If you can’t find this dough you can click here to learn how to make the dough from scratch.

Makes 8 sandwiches

Ingredients:
1 can Pillsbury Buttermilk Home-style biscuits
3 boneless skinless chicken breasts
2 tbsp soy sauce
1/3 cup hoisin sauce
1 tbsp peanut oil
8 green onions
½ cup shredded carrots

Utensils:
Wax paper or Parchment paper
Steamer

1. First prepare the chicken by removing any excess fat from each breast. Then butterfly each of the breasts into two or three thin pieces, depending on their thickness.


2. Once the chicken is sliced, make the sauce. In a medium sized bowl mix together the hoisin sauce with the soy sauce and stir thoroughly.


3. Then add the chicken to the bowl, making sure that each piece is completely coated with the sauce. Let the chicken marinate at room temperature for 30 minutes.


4. While the chicken marinates, cut the wax paper into 8 squares, about 3 inches wide. These are going to be placed under the buns so that they don’t stick to the steamer.


5. Next, rinse and dry the green onions. Then roughly chop them into pieces about 1 inch in length.


6. Once the chicken has marinated we can start cooking. Heat a large pan on high and once it is hot add the peanut oil and spread it around the pan.


7. When the oil is hot add the chicken and cook it for about 6 minutes, flipping it every two minutes, until it is nice and browned and coated with the sauce. Then place it on a plate and set it aside.


8. Next add water to the bottom of your steamer and heat it on high.


9. Then remove the dough from the can and separate the biscuits.


10. Take each biscuit and lightly roll it until it is about 3 ½ to 4 inches in diameter. Make sure not to roll it so hard that it sticks to either the rolling pin or the board, you just want to lightly stretch it as you roll. if you roll it too hard it will not be fluffy once it is steamed, and will be chewy.


11. Once it is stretched to 3 ½ inches, place a chopstick in the center and fold it over gently removing the chopstick. Don’t press it closed, this will make it hard to open once it steams. Then place it on a piece of wax paper and place it into the steamer basket.


12. Continue doing the same with the remaining biscuits.


13. Then spread them apart in the steamer basket making sure not to over crowd it. You may have to steam these in batches depending on the size of your steamer because they will rise and you don’t want them to stick together.


14. By now the water should be boiling. Just place the biscuits on top , cover and steam for 10 minutes. Then carefully remove the lid and remove the buns. Let them cool down to the touch before making the sandwiches.


15. Cut the chicken pieces in half on a diagonal. This shape will fit perfectly inside the buns.


16. Once cool, open up the buns and fill them with the chicken, shredded carrots and green onions. Then they are ready to be served, enjoy!

To watch a video on how to make these Chinese steamed bun sandwiches, click here.