Chicken Bread Pockets Recipe

Ingredients

• 2 tablespoons Vegetable Oil (for frying, neutral oil such as canola or sunflower)
• 1 large Onion (finely chopped)
• 3 pieces Green Chilies (finely chopped, adjust to heat preference)
• 1 large Capsicum (any color, finely chopped)
• 400 grams Chicken Breast (boiled with ginger‑garlic paste, then shredded)
• 1 teaspoon Ginger Garlic Paste (added to boiling water for chicken)
• 0.5 teaspoon Salt (plus to taste)
• 1.5 teaspoons Chili Flakes (divided between stuffing and slurry)
• 1 teaspoon Black Pepper Powder
• 1 teaspoon Paprika Powder
• 1 teaspoon Mixed Herb Seasoning (or dried oregano)
• 1 tablespoon White Vinegar (or juice of half a lemon)
• 0.5 cup Mayonnaise (use regular or light mayo)
• 0.75 cup All-Purpose Flour (for slurry; can be half flour half cornflour)
• 1 teaspoon Sugar (adds a hint of sweetness to the slurry)
• As needed Water (to achieve a thick, lump‑free slurry)
• 10 slices White Bread (8 slices for pockets, 2 extra for breadcrumbs)

Instructions

1. Chop Vegetables

   Finely chop the onion, green chilies and capsicum. Set aside in separate bowls.

   Time: PT5M

2. Boil Chicken

   Place 400 g chicken breast in a pot with enough water to cover, add 1 tsp ginger‑garlic paste, bring to a boil and simmer until fully cooked, about 15‑20 minutes. Remove, let cool, then shred with two forks.

   Time: PT20M

   Temperature: 100°C

3. Sauté Aromatics

   Heat 2 tbsp oil in a pan over medium flame. Add the chopped onion and sauté 2‑3 minutes until it just turns pink. Add the green chilies and cook another 1‑2 minutes, then add the capsicum and stir‑fry 2‑3 minutes. Do not over‑soften the capsicum.

   Time: PT8M

   Temperature: Medium flame

4. Combine Chicken and Spices

   Add the shredded chicken to the pan. Sprinkle 0.5 tsp salt, 1 tsp chili flakes, 1 tsp black pepper, 1 tsp paprika, and 1 tsp mixed herb seasoning. Mix well and cook on low flame for 3‑5 minutes just to heat through and let the flavors meld.

   Time: PT5M

   Temperature: Low flame

5. Finish the Filling

   Stir in 1 tbsp white vinegar (or lemon juice) and then fold in 0.5 cup mayonnaise until everything is evenly coated. Turn off the heat and let the mixture cool completely.

   Time: PT5M

6. Prepare the Flour Slurry

   In a bowl combine 0.75 cup all‑purpose flour, 0.25 tsp salt, 0.5 tsp chili flakes and a pinch of sugar. Gradually whisk in water until a thick, lump‑free batter forms.

   Time: PT5M

7. Prepare Bread and Breadcrumbs

   Trim the crusts off 8 slices of white bread. Lay two slices flat, spread a thin layer of the chicken filling on each, then place another slice on top to form a sandwich. Repeat to make four pockets. Pulse the remaining 2 slices in a food processor or grate by hand to make fine breadcrumbs.

   Time: PT5M

8. Coat the Pockets

   Dip each bread pocket into the flour slurry, allowing excess to drip off, then roll it in the breadcrumbs, pressing gently to adhere. Place coated pockets on a tray.

   Time: PT5M

9. Heat Oil for Frying

   Add enough oil to a frying pan to cover the bottom (about 1‑2 cm). Heat over medium‑high flame until shimmering, roughly 3‑4 minutes.

   Time: PT4M

   Temperature: Medium‑high flame

10. Fry the Pockets

    Carefully place one coated pocket in the hot oil. Fry for about 1 minute, then spoon a little extra oil over the top to help the upper side crisp. Flip and continue frying another 3‑4 minutes until golden brown and crispy all around.

    Time: PT20M

    Temperature: Medium‑high flame

11. Drain and Serve

    Remove the fried pocket with tongs, place on paper towels to drain excess oil, then serve hot with tomato ketchup.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

36 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g