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.

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.

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.

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.