Fire Chicken Stuffed Flatbreads

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Fire Chicken Stuffed Flatbreads

These Fire Chicken Stuffed Flatbreads are a crowd-pleaser amongst my friends and family.

Prep Time20

Cook Time20

Marinating Time2

Total Time2 40

Course: Side Dish, Snack

Cuisine: European, Korean

Servings: flatbreads

Calories: 505kcal

Author: Emily Roz

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!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make 12 flatbreads.

Storage: Place the cooled fire chicken flatbreads in an airtight container or in aluminium foil. Store in the fridge for up to 3 days and follow reheating instructions below or eat them chilled.

Reheating: Place the flatbreads in a skillet on medium-low heat and cook for 5-10 minutes, flipping halfway. Make sure to keep an eye on the flatbreads as we don't want them to burn.

Nutrition