I used this recipe from an incredible blog, using boneless chicken thighs. I used about 200g, half a 450g pack, cooked the whole pack with char-siu marinade, use the rest for snacking…
The recipe is very easy to make as it’s just a standard yeasted dough, no tang zhong method or anything vaguely intuitive.
BBQ the chicken and make the filling the night before so it can cool. Let the dough first rise over night somewhere v v cool, then finish it the next morning, so you have fresh buns for breakfast! (after a long lie-in)
Char siu recipe to follow….
Makes about 12 (small buns) and the universal response was “must eat more”