Chinese five-spice powder and sesame oil. In bowl, combine 1/2 cup (125 mL) sauce with shredded chicken. Reserve remaining sauce.
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.
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.