Chinese BBQ Chicken Buns

Prep Time: 20 min
Total Time: 35 min
Servings: 4

Shredded chicken is coated in a sweet and tangy sauce, accented with Chinese five-spice powder (a blend of cinnamon, cloves, fennel, star anise and Szechwan peppercorns), then wrapped in tender crescent rolls.


  • 1/2 cup (125 mL) prepared chicken and rib barbecue sauce
  • 1/4 cup (60 mL) hoisin sauce
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 clove garlic, minced
  • 1 tsp (5 mL) Chinese five-spice powder
  • 1 tsp (5 mL) sesame oil
  • 2 cups (500 mL) shredded cooked chicken
  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents
  • 1/4 cup (60 mL) shredded carrot
  • 1/4 cup (60 mL) alfalfa sprouts
  • 1/4 cup (60 mL) thinly sliced green onions
  • 1 tbsp (15 mL) toasted sesame seeds


  1. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.
  2. Whisk together barbecue sauce, hoisin, soy sauce, rice vinegar, ginger, garlic, Chinese five-spice powder and sesame oil. In bowl, combine 1/2 cup (125 mL) sauce with shredded chicken. Reserve remaining sauce.
  3. Separate dough into 4 rectangles. Spoon chicken mixture over one half of each rectangle; fold dough over, without sealing to enclose filling. Arrange on prepared pan.
  4. Bake for 12 to 15 minutes or until golden brown on bottom and chicken is heated through. Fill buns with carrot, alfalfa sprouts and green onions; drizzle with remaining sauce. Sprinkle with sesame seeds.

Expert Tips

  • Use leftover chicken or a rotisserie chicken to make the filling.
  • Also delicious with pulled pork.
  • Drizzle with hot sriracha sauce before serving for a spicy finish.