Stuffed chicken buns

Stuffed chicken buns: A new recipe to try! Image: Carla Zinkfontein

Stuffed chicken buns: Light appetising meal loaded with flavour

Simply delicious! This stuffed chicken buns recipe is a mouth-watering light meal to prepare with leftover chicken.

Stuffed chicken buns

Stuffed chicken buns: A new recipe to try! Image: Carla Zinkfontein

Love experimenting with recipes? This stuffed chicken buns recipe is not only loaded with incredible flavours but a versatile recipe for different food combinations. If you have some leftover chicken after a large chicken dish of the previous evening, this recipe will transform the leftovers into a mouth-watering light lunch.

Basically, you prepare fresh buns stuffed with savoury chicken stuffing. This recipe is so delicious that this may become your “go-to” recipe for leftover food.

Creative ideas when preparing your stuffed chicken buns recipe

Although this recipe makes use of chicken stuffing, nothing stops you from using other leftover meat like minced meat to create this appetising bite.

You can also play around with the seasoning and add some curry or masala powder to give this bite a tasty twist.

If you love baking your own bread, this recipe will become one of your favourites. It may take a little bit of time to proof the dough but it is worth every minute.

Let us know in the comments of this recipe if you have tried it out!

Stuffed chicken buns recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: Light mealCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time






  • Buns
  • 3 cups 3 all-purpose flour

  • 1 1 egg

  • teaspoons instant dry yeast

  • ½ teaspoon ½ salt

  • 2-3 teaspoons 2-3 refined oil

  • 1 teaspoon 1 sugar

  • ½ cup ½ lukewarm water

  • Chicken stuffing
  • 100 g 100 chicken

  • ½ ½ finely chopped onion

  • ½ ½ finely chopped capsicum

  • 2-3 teaspoons 2-3 sweetcorn

  • 3-4 teaspoons 3-4 cheese

  • ½ teaspoon ½ salt

  • ¼ teaspoon ¼ black pepper


  • Take ½ cup of warm water and mix 1 tsp sugar with it. Add 1 ½ tsp of instant dry yeast to the mix of water and sugar. Stir it properly and keep it aside for 7-10 minutes to rise.
  • Take 3 cups of all-purpose flour in a big mixing bowl (take a big one as the dough will rise). Add ½ tsp of salt to the flour and mix it.
  • Now check the yeast which was kept aside for activation. Add the activated yeast to the flour and mix it properly.
  • Add one egg to the mixture and knead the dough. Add a little water or milk if your mixture is too dry. If you follow the exact measurements, then no extra milk or water will be required.
  • Once you have a consistent soft dough, apply some oil over it, cover it with a wet cloth or lid and keep it in a warm place for 1 hour, it should rise to almost twice its size.
  • Check the rise of the dough. Punch the dough and knead it for another 4-5 minutes. Keep it away to ferment for half an hour.
  • Meanwhile, prepare bun stuffing of your choice by mixing cooked minced chicken (I used chicken from leftover butter chicken), some boiled corn, chopped onion and capsicum. Add some mayonnaise, salt, pepper and grated cheese.
  • Knead the dough for 2-3 minutes and divide it into 8 equal portions. Make a ball of each portion and spread it with your hands. Add 1 to 2 tsp of stuffing as filling into the bun and close it forming a round shape like a bun. Follow this step for the remaining 7 buns too.
  • Place these buns in a greased tray in the oven. Apply some sesame seeds and milk wash on the upper surface of the buns with the help of a brush.
  • Place the tray in the preheated oven and bake it at 150-180°C for 15-20 minutes. Keep checking in between and adjust the heat if required.
  • Apply some melted butter on the top of the buns once they are done and cover them with a cloth for about 15-20 minutes which will help them in remaining soft for a long time.


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