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Chicken Siopao Asado

Saif Al Deen Odeh
Chicken Siopao Asado is a Filipino Steamed hot bun that is mixed with shredded chicken, and other sauce ingredient
4.66 from 32 votes
Prep Time 1 hr 30 mins
Cook Time 25 mins
Course Snacks
Cuisine Filipino
Servings 8 servings
Calories 180 kcal


Ingredient for the Dough

  • 3 cup of white flour
  • cup of brown sugar
  • ½ tablespoon of baking powder
  • 1.5 tablespoon of sugar
  • 2 teaspoon of yeast
  • 1 cup of water
  • ¼ cup of water (For mixing with the yeast and sugar)
  • 3 tablespoons of vegetable oil

Asado Fillings

  • 500 gram of chicken breast
  • ½ cup of chopped red onions
  • 2 cloves of garlic
  • 1 tablespoon of cornstarch
  • ¾ cup of water (¼ cup of water to mix with cornstarch)
  • 2 tablespoons of brown sugar
  • 2 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • Salt for taste


Making Siopao Dough

  • In a small cup, mix 2 teaspoons of yeast, ⅓ cup of water, and 1 tablespoon of brown sugar. Set aside.
  • In a large bowl, combine the white flour, baking powder, water-yeast mixture, and the rest of the dough ingredient. Stir using the wooden spoon and then knead using your hand.
  • Add vegetable oil and continue kneading until the dough become soft and fluffy.
  • Add more flour if the dough is too sticky or more water if the dough is too rubbery
  • Cover the dough with a towel and leave it for 1 ½ hour to let the dough grow in size.

Making the Asado Filling

  • Add vegetable oil to the pan and wait till the oil is hot.
  • Add chopped red onion and garlic. Stir for few minutes till looks transparent.
  • Add chopped chicken breast and stir for few minutes till the chicken is cooked and juice is absorbed.
  • Pour the soy sauce, oyster sauce, brown sugar, and ½ cup of water. Stir to mix and let it simmer for 5 to 10 minutes till the chicken breast becomes soft.
  • In a small cup, mix ¼ cups of water and cornstarch before pouring into braise chicken mixture. Stir till the sauce become thick.
  • Turn off the gas fire, and shred the braised chicken into smaller pieces using a fork. Set aside to prepare to assemble the bun.

Assembling the Siopao Bun

  • On a clean table, use your hand to roll the siopao dough into a cylindrical shape. Divide them into 8 pieces using the knife. Form each of them into a smaller ball
  • In each ball, use the rolling pin to flatten the dough into a round shape
  • Add two and a half tablespoons of Asado filling in the center of the dough
  • Wrap the filling by holding the edge of the dough; seal the dough by twisting above to make it into a ball shape
  • Place the siopao bun on the parchment paper. Repeat the rest.

Steaming the Siopao

  • In a large pot, add a ½ cup of water
  • Place the bun with inch apart in a steamer and transfer into the pot
  • Cover the pot with the lid and let it steam for 15 minutes. You will notice the bun will grow in size.
  • Remove the bun and transfer into a plate. Repeat the rest
  • Serve with ketchup or any sauce you like.


  • For longer use, store it in the freezer
  • If the dough is too sticky, add more flour
  • Baking Powder is just an optional
  • The cornstarch water mixture will make the sauce thick.
  • Nutrition

    Calories: 180kcal
    Keyword chicken siopao, chicken siopao asado, siopao asado
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