BAKED HOISIN CHICKEN BUNS (COOKING LIGHT)
Make and share this Baked Hoisin Chicken Buns (Cooking Light) recipe from Food.com.
Provided by seesko
Categories Lunch/Snacks
Time 35m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preparation.
- Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
- Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
- Preheat oven to 375°.
- Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown.
Nutrition Facts : Calories 63.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 55.2, Sodium 138.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.8, Protein 8.4
HOISIN-CHICKEN BUNS
Make and share this Hoisin-Chicken Buns recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a nonstick skillet over medium heat. Coat pan with cooking spray, and add chicken thighs.
- Cook until done, flipping midway through, about 4 minutes on each side (I like mine lightly browned). Remove from pan.
- Using two forks, shred the chicken thighs and place them into a bowl. Mix in the scallions, hoisin sauce, oyster sauce, and vinegar.
- Lightly flour your hands, a rolling pin, and the surface. Roll a piece of dough into a flat circle, about 4" wide.
- Spoon some of the chicken mixture into the center of the dough, about a heaping tablespoon (maybe more if you're awesome). Visualize your dough piece as a globe -- pull the N and S points, and then the E and W points, towards the center and pinch together.
- You will have gapsin the dough to the NE, SE, SW, and NW. Pull those corners in towards the center and pinch to seal the filling inches
- Place the bun, pinched seam down, on a baking sheet lightly coated with cooking spray. Cover lightly with plastic wrap and let rise for 20 minutes.
- (You can also spray the buns before putting on the plastic wrap, but I did not find this necessary).
- Preheat oven to 375°.
- Uncover the buns. Gently brush each with the egg and sprinkle evenly with toasted sesame seeds (toast your own seeds for best results).
- If eating immediately, bake for 15 minutes or until golden brown. Serve warm.
- If storing, bake for 12-13 minutes, or until a very light brown. Remove from oven and let cool.
- Freeze in a single layer - once frozen, you can store the buns in freezer bags.
- To reheat, thaw the buns in the refrigerator overnight, then bake at 375° for 3-5 minutes until golden brown and let the buns remain in the oven with the heat off to ensure they are hot all the way through (drop the heat to 350° if using a toaster oven).
- You can also reheat straight from the freezer by baking at 300° for 10 minutes, or until heated through and golden brown (keep checking to ensure the buns don't burn).
Nutrition Facts : Calories 80.9, Fat 3.3, SaturatedFat 0.8, Cholesterol 62, Sodium 172.2, Carbohydrate 2.7, Fiber 0.5, Sugar 1.2, Protein 9.7
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