Roti Baso Ayam: Try Some Yummy Indonesian Style Chicken Buns
Image Credit: janesweetsnack/Instagram

Each and every one of us probably has a fond bakery memory to share. Delicious hot puffs and sticky cream rolls at 15 rupees apiece. Bakeries hold a certain magic to them as does the wonder of creations they provide. Sweet or savoury, there’s always something for everyone. 

And if you happen to be on the savoury side of the argument, these Roti Bayo Asam, or chicken buns from Indonesia will be right up your alley. There’s a lot of similarity between Indian and Indonesian food since during the colonial era both countries were on the spice route. There was also a large Muslim Indian and Arab influx during this time when trade was blossoming so a lot of Indonesian dishes may sound familiar to us. 

This dish takes more culinary cues from Chinese cooking with the use of soy and Shoaxing wine. But we can’t help but look at the soft dough buns and think of chicken buns of our childhood. 



For the bread dough:

  • 260 gms bread flour
  • 20 gms sugar
  • 5 gms instant yeast
  • 1 cold egg + cold milk
  • 30 gms salted butter
  • ¼ tsp salt

For the filling:

  • 300 gms minced chicken
  • 3 tbsp cooking oil
  • 2 garlic, minced
  • 1 shallot, minced
  • ½ large yellow onion, minced
  • 8 green onions, minced
  • 3 tbsp sweet soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • ½ tbsp fish sauce
  • ½ tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • Salt and pepper to taste

For the topping:

  • 5 tbsp breadcrumbs
  • 3 tbsp Parmesan powder
  • 1 tbsp roasted white and black sesame
  • 1 egg yolk 
  • 1 tsp milk
  • Melted butter


  • Heat a pan with oil and add garlic, shallots and yellow onion, saute until softened.
  • Add the minced chicken and stir fry until the chicken is cooked through. 
  • Add the sweet soy sauce, sesame oil, soy sauce, fish sauce, oyster sauce, Shaoxing wine, salt, and pepper and mix everything together well. 
  • Cook until most of the gravy has dried off. 
  • Add the green onions, stir to combine and then turn off the heat. 
  • For the bread add flour, sugar, yeast, egg and milk to a bowl or electric mixer and start mixing until the dough comes together.
  • Slowly add the butter and salt and mix until the dough is smooth.
  • Place the dough in a greased bowl and cover with a damp cloth to proof for an hour. 
  • When the dough has doubled in size turn it out onto a floured surface, punch it down and divide it into equal pieces. 
  • Shape each into a ball, roll flat and place a spoonful of filling in each. 
  • Pinch the edges together to seal well. 
  • Cover with a damp cloth and let the filled buns rise for another hour in a warm spot. 
  • Mix the egg yolk with a tsp of milk and melted butter and brush it over the tops of the buns. 
  • Sprinkle with breadcrumbs, parmesan powder, and roasted sesame seeds. 
  • Bake for 20-25 minutes at 180°C until golden brown. 
  • Store in an airtight container and consume within 3 days.