Chicken Bread Pockets Recipe (Indo-Chinese Bread Roll)

A plate full of chinese style chicken bread pockets with on bread roll cut open to show the filling. A dipping sauce next to them.

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Chicken Bread Pockets Recipe (Indo-Chinese Bread Roll)

This Chicken Bread Pockets recipe is a delicious snack or an easy start to a busy weeknight dinner! Soft bread full of a hearty vegetable and chicken filling, then fried to golden perfection, these Chinese-style bread rolls are going to become your new favorite go-to recipe.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Snack

Cuisine: Indo Chinese

Diet: Non Vegetarian

Servings:

Calories: 133kcal

Author: Farrukh Aziz

Ingredients

2 tablespoons sesame oil or neutral oil
1 teaspoon minced garlic minced
2 tablespoons scallion whites sliced
⅓ cup carrot chopped
¾ cup cabbage shredded
½ cup bell peppers chopped
1 tablespoon soy sauce
2 tablespoons green chili sauce
2 teaspoons rice vinegar or white vinegar
¾ teaspoon salt or to taste
¼ teaspoon freshly ground black pepper
1 cup boneless chicken boiled and shredded
⅓ cup scallion greens
15 white bread slices
plain flour slurry as needed or water to seal the edges
neutral oil for deep frying

US Customary - Metric

Instructions

Making filling

In a skillet or a wok, heat 2 tablespoons sesame oil. Add 1 teaspoon minced garlic and fry until fragrant.
Add sliced 2 tablespoons scallion whites and cook for a minute.
Now add ⅓ cup carrot and ¾ cup cabbage and cook on high heat for a minute.
Add chopped ½ cup bell peppers, 1 tablespoon soy sauce, 2 tablespoons green chili sauce, 2 teaspoons rice vinegar, ¾ teaspoon salt, and ¼ teaspoon freshly ground black pepper, and mix. Cook for a few minutes until the mixture dries up.
Add 1 cup boneless chicken (boiled and shredded)and ⅓ cup scallion greens, and toss on high heat for 1-2 minutes until combined well. Switch off the heat and set aside to cool.

Making bread pockets (bread rolls)

Take a bread slice, trim off the side crusts and roll out thin using a rolling pin.
Place a tablespoon or two of chicken filling on one side, and apply flour slurry on all the sides of the bread.
Now roll or fold the bread in half, I do either of the two.
Press the edges to seal well. Repeat the same for all the bread slices.
Heat enough oil in a wok or a deep pan. Once the oil is medium-hot, carefully slide in the pockets and let them fry untouched for 45 seconds to a minute.
Deep fry the pockets until golden and crisp. You can even shallow fry the bread rolls on both sides until brown and crisp.
Remove using a slotted spoon and place them on a paper towel to drain any excess oil.
Serve hot with ketchup or sauce of choice. Enjoy!

Notes

Feel free to use whole wheat bread, brown bread, and even mill bread if you like.
You can freeze some bread pockets so they’re ready to make later. Store the non-fried rolls in a freezer-safe container for up to three months.
To fry pockets, the oil should be medium hot. If the oil is too cool or warm, it will soak into the bread roll, but if it’s too hot, the roll will brown very quickly and burn.
Want an air fryer method for frying your bread pockets? Simply brush your rolls with oil and air fry them at 190°C for 15 minutes or until golden and crisp.
If you’d rather skip the oil and bake them in the oven instead, bake them at 180 °C for 25 minutes, or until golden brown. Flip them once halfway through so they cook evenly.

Nutrition