Baked Hoisin Chicken Buns

Great recipe that's easily adaptable to what you have on hand. I added grated ginger, sesame oil and gochuchang (korean pepper paste) and used Mrs Schubert's frozen rolls -- just sliced them in half, put in the filling, and heated it up for 15minutes. Quicker and easier than rolling out dough and just as tasty. Perfect lunchbox leftovers.

These are excellent! I haven't met anyone that doesn't like these. I bring them to work and everyone enjoys them. They are also good for the kids' lunches and for after school snacks!

These are tasty and good comfort food. I served for dinner - two per person with sauteed chinese veggies. I froze the leftovers for easy snacks or dinners. I couldn't find frozen dough already cut into rolls, so I bought frozen bread loaf dough and cut it up. That worked fine. I prefer white meat chicken, so I used breast tenders instead of thighs. This was quick to put together - shredding the chicken was the most time consuming part for me! The buns are good but could be more flavorful. I added some sirachi to try to spice it up a little, but I should have put more. I'll make this again, but only if I can come up with an addition or two to give it more of a wow factor. Maybe some ginger or five spice....