These Fire Chicken Stuffed Flatbreads are a crowd-pleaser amongst my friends and family. You've got a simple two ingredient dough that's stuffed with Korean-inspired spicy gochujang chicken, mozzarella, and chives. They're SO good, I hope you love them as much as we do!
I absolutely adore buldak fire chicken ramen, as well as tteokbokki - a Korean street food that's cheesy, spicy, and completely addictive. And seeing as you guys absolutely love my feta spring flatbreads and my caprese flatbreads, I thought it would be fun to create a Korean-inspired stuffed flatbread. And my dear friends, this recipe is fantastic.
Jump to:
- How I came up with these fire chicken stuffed flatbreads (my recipe development process)
- Why you'll love this recipe
- Ingredients and substitutions
- Step by step instructions with photos
- What to do with leftovers
- Troubleshooting (raw dough?)
- FAQs
- More bread-related recipes you might like
- Fire Chicken Stuffed Flatbreads
How I came up with these fire chicken stuffed flatbreads (my recipe development process)
Some of my most popular recipes are my stuffed flatbreads. So, naturally, I try and think of different variations, and the other day I was researching some Korean restaurants I want to try out in London, and I thought about how incredible a stuffed flatbread could be with a gochujang, chicken, cheesy filling (inspired by a combination of tteokbokki and fire chicken buldak ramen).
The recipe testing side of things then begins. The dough, I have a solid recipe because I've made it so many times!!! And the tteokbokki-inspired gochujang sauce I've also made more times than I can remember, so essentially I'm just combining the two dishes and creating something new.
I made one variation and it lacked sweetness and spice, so made another and got the filling spot on.
Why you'll love this recipe
Made by someone you can trust: for those of you who are new here, my name's Emily and I'm an ex-chef, turned food content creator/recipe developer. I adore testing and creating new recipes and sharing them with you. I don't use AI, I take inspiration from magazines, travel, restaurants, books, friends, and turn my thoughts into dishes that I think you'll love and want to make over and over again. So, I hope you love this dish, if so, then check out more of my recipes to make in the future!
Best of two dishes: we've got bread and a chicken gochujang situation - two incredible food types brought together to become one.
Easy: to make the dough, you just need self-raising flour and Greek yogurt - it's really so so easy.
Ingredients and substitutions
For the filling
Garlic: fresh garlic cloves are best for this recipe but if you've only got garlic granules, then use ¼ tsp.
Ginger: once again, fresh is best! I personally wouldn't use ground ginger if you've not got the fresh stuff! Just leave ginger out completely.
Soy sauce: I'm using light soy sauce for this recipe. You can use dark soy sauce if you'd like, but the lflavour will differ slightly.
Sesame oil: for balance and nuttiness. You can alternatively use peanut oil.
Rice wine vinegar: adds tang and balances the acidity. You can alternatively use red wine vinegar - once again, flavor will differ but it will still provide that balance.
Gochujang: this korean fermented red pepper paste is a pantry essential for me. It's also an essential ingredient for this recipe!
Gochugaru flakes: these are optional, but so delicious. They're korean red pepper flakes and add a lovely spicy smokiness to the filling.
Sugar: to balance out the spice and acidity. You could use honey if you'd like.
Chicken thighs: skinless and boneless chicken thighs are perfect. You can use chicken breast if you'd like but because they've got a lower fat content, they may dry out slightly if overcooked. For a vegan option, feel free to use grated extra firm tofu.
Mozzarella: I absolutely love a cheesy filling, so mozzarella was the natural choice. But you could use blue cheese, cheddar, or cream cheese for a goeey option.
For the dough
Self raising flour: white self raising flour is perfect. Or you can use 100g plain flour to 1 teaspoon baking powder.
Yogurt: any full fat yogurt is perfect for this recipe. You can alternatively use plant-based yogurt; sugar-free soy is my personal favorite.
For the full ingredients list with measurements and instructions, scroll down this blog to the recipe card.
Step by step instructions with photos
Step 1: In a large bowl, combine the minced garlic, minced ginger, light soy sauce, sesame oil, rice wine vinegar, gochujang, gochugaru flakes, and sugar. Follow by adding in the chicken thighs. Stir to coat the chicken fully and leave to marinade for a minimum of 20 minutes or ideally 2 hours in the fridge, covered.
Step 2: Once the chicken has marinated, place a non-stick skillet on medium heat and add in a drizzle of vegetable oil. Add the chicken into the pan and cook on each side for 5 minutes until slightly browned/charred and cooked through (we don't want it to burn, so reduce the heat if this begins to happen).
Step 3: Once cooked, remove the chicken from the pan and transfer to a chopping board. Finely chop the chicken and set aside to cool.
Step 4: Meanwhile, prepare your dough. In a large bowl, combine the self-raising flour and greek yogurt. Mix with a spoon or your hand until a dough starts to form. Then knead the dough for 30 seconds until a ball forms. The dough shouldn't stick to your hands, so dust with more flour if you need to. Then, slice into 6 equal pieces on a clean floured surface.
Step 5: Form one piece of dough into a ball and then place down onto the floured surface. Roll into a circle about ¼ inch thick. Place a spoonful of the chicken filling into the centre of the circle. Top with thinly sliced pieces of mozzarella and a big pinch of chopped chives. Bring all four corners of the circle into the centre and pinch. Then seal completely, turn the stuffed bread over so the seal is facing downwards and place onto the floured surface. Then using your hands, or rolling pin, gently roll out the flatbread to flatten into a circle around 3-4 inches in diameter. Repeat for all flatbreads.
Step 6: Place a non-stick large skillet on medium heat. Once hot, add the flatbreads to the pan (you may need to use two pans). Cook on each side for 3 minutes, then for a further 2 minutes on each side until the dough is cooked through and the flatbreads are patchy and golden.
Step 7: While your flatbreads are puffing up and cooking, in a small bowl combine 1 tablespoon gochujang, 1 tablespoon light soy sauce, ½ tablespoon sesame oil, ½ tablespoon rice wine vinegar, 2 tablespoon mayonnaise and ½ teaspoon sugar. This is your dipping sauce. Once your breads are golden brown, serve up with the dipping sauce and a sprinkling of chives.
What to do with leftovers
Storage: place any cooled chicken stuffed flatbreads into airtight containers and into the fridge for up to 3 days.
Reheating: place a skillet/frying pan on medium-low heat. Add the flatbreads to the pan and gently heat until hot in the centre. Be careful not to overcook or burn the flatbreads.
Troubleshooting (raw dough?)
If the outside of the flatbreads are browned and puffed but the dough around the filling is still raw or gummy, a few things are usually responsible:
- The heat is too high. Try reducing the heat to medium-low and cook for longer on each side (around 5-6 minutes depending on thickness).
- The flatbreads are too thick. Try rolling out the flatbread thinner before stuffing.
- The dough is too wet. Different yogurts vary in water content. If the dough feels sticky when shaping, it is overhydrated and needs more flour.
FAQs
Yes, for sure. It may not be as juicy or moist as chicken thighs, but still delicious. You can alternatively use shredded tofu for a vegan alternative.
You want to use self-raising flour or use all purpose flour with the addition of 1 teaspoon of baking powder per 100g plain flour to ensure the dough rises.
If the outside of the flatbreads are browned and puffed but the dough around the filling is still raw or gummy, a few things are usually responsible:
The heat is too high. Try reducing the heat to medium-low and cook for longer on each side (around 5 minutes depending on thickness).
The flatbreads are too thick. Try rolling out the flatbread thinner before stuffing.
The dough is too wet. Different yogurts vary in water content. If the dough feels sticky when shaping, it is overhydrated and needs more flour.
Yes, once cooked, freeze in airtight containers for up to 3 months. Defrost overnight and then reheat in the pan gently until piping hot.
More bread-related recipes you might like
If you tried this Fire Chicken Stuffed Flatbread recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Fire Chicken Stuffed Flatbreads
Ingredients
For the fire chicken filling
- 3 garlic cloves grated or finely chopped
- 10 g ginger grated or finely chopped
- 2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon rice wine vinegar
- 2 tablespoon gochujang
- 1 tablespoon gochugaru flakes
- 1 teaspoon sugar
- 400 g chicken thighs skinless and boneless
- 125 g mozzarella thinly sliced
- 10 g chives finely sliced
For the dough
- 300 g self raising flour
- 275 g yogurt
For the dipping sauce & garnish
- 1 tablespoon gochujang
- 1 tablespoon light soy sauce
- ½ tablespoon sesame oil
- ½ tablespoon rice wine vinegar
- 2 tablespoon mayonnaise
- ¼ teaspoon sugar
- 10 g chives finely sliced
Instructions
For the chicken marinade
- In a large bowl, combine the minced garlic, minced ginger, light soy sauce, sesame oil, rice wine vinegar, gochujang, gochugaru flakes, and sugar. Follow by adding in the chicken thighs. Stir to coat the chicken fully and leave to marinade for a minimum of 20 minutes or ideally 2 hours in the fridge, covered.
- Once the chicken has marinated, place a non-stick skillet on medium heat and add in a drizzle of vegetable oil. Add the chicken into the pan and cook on each side for 5 minutes until slightly browned/charred and cooked through (we don't want it to burn, so reduce the heat if this begins to happen).
- Once cooked, remove the chicken from the pan and transfer to a chopping board. Finely chop the chicken and set aside to cool.
For the dough
- Meanwhile, prepare your dough. In a large bowl, combine the self-raising flour and yogurt. Mix with a spoon or your hand until a dough starts to form. Then knead the dough for 30 seconds until a ball forms. The dough shouldn't stick to your hands, so dust with more flour if you need to. Then, slice into 6 equal pieces on a clean floured surface (see further up the blog for step by step instructions with photos).
Assembling the flatbreads
- Form one piece of dough into a ball and then place down onto the floured surface. Roll into a circle about ¼ inch thick. Place a spoonful of the chicken filling into the centre of the circle. Top with thinly sliced pieces of mozzarella and a big pinch of chopped chives. Bring all four corners of the circle into the centre and pinch. Then seal completely, turn the stuffed bread over so the seal is facing downwards and place onto the floured surface. Then using your hands, or rolling pin, gently roll out the flatbread to flatten into a circle around 3-4 inches in diameter. Repeat for all flatbreads.
Cooking the flatbreads
- Place a non-stick large skillet on medium heat. Once hot, add the flatbreads to the pan (you may need to use two pans). Cook on each side for 3 minutes, then for a further 2 minutes on each side until the dough is cooked through and the flatbreads are patchy and golden (see FAQs further up the blog incase your dough is raw or gummy).
- While your flatbreads are puffing up and cooking, in a small bowl combine 1 tablespoon gochujang, 1 tablespoon light soy sauce, ½ tablespoon sesame oil, ½ tablespoon rice wine vinegar, 2 tablespoon mayonnaise and ¼ teaspoon sugar. This is your dipping sauce. Once your breads are golden brown, serve up with the dipping sauce and a sprinkling of chives. Enjoy, my friends!
Leave a Reply