Tender minced chicken seasoned with a mix of sweet soy, oyster sauce, and aromatic wintermelon creates a satisfying filling for these golden, crispy fried bread pockets. The dough is enriched with milk and egg yolks for a soft, pillowy texture that contrasts perfectly with the crunchy panko coating on the outside. It is a hearty snack or light meal that balances savory notes with a hint of sweetness from the candied wintermelon.

Preparing these handheld treats involves a simple process of creating a smooth, yeast-leavened dough, stuffing each portion, and shallow frying until the crust is uniformly golden brown. The combination of the deep-fried exterior and the moist, seasoned chicken interior makes them a frequent favorite for weekend lunches or gatherings where something substantial and shareable is needed.

You can serve these warm straight from the pan to ensure the bread remains crisp and the filling stays succulent. Because they hold their shape well, they are also convenient for packing into lunch boxes or serving as part of an appetizer spread. Whether enjoyed on their own or with a simple dipping sauce, these bread pockets offer a comforting, textural experience.

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If you enjoy experimenting with savory ground chicken preparations, you might also like adding some protein-packed variety to your weeknight rotation. For a comforting meal that highlights tender poultry, try my creamy avocado pasta topped with pan-seared chicken for a satisfying dinner. Alternatively, if you prefer handheld snacks similar to these fried bread pockets, this flavorful butter chicken pita wrap offers an excellent way to enjoy similar ingredients in a portable format.

Key Ingredients

Minced chicken: Forms the savory protein base for the bread's inner filling.
Candied wintermelon: Provides a unique touch of sweetness and texture to the chicken filling.
Strong flour: Used as the primary structural component for the soft bread dough.
Sweet soy sauce: Acts as the main seasoning agent to create a rich, savory filling.
Panko bread crumbs: Creates a signature crispy, golden exterior coating for the fried bread.
Instant yeast: Leavens the dough to ensure a light, airy bread texture.
Egg yolks: Enriches the dough, contributing to its tender crumb and flavor.
Nutmeg powder: Offers a subtle, warm aromatic spice profile to the chicken mixture.

Explore More Crispy Chicken Favorites

Try this garlic fried chicken if you love the aromatic, crunchy crust found on our stuffed bread pockets.
For those who appreciate extra texture, our signature crispy fried chicken features a signature lace-like batter that is incredibly satisfying.
If you want to experiment with bold Indonesian flavors, this fried chicken with toasted coconut adds a unique nutty sweetness to your poultry dishes.

Minced Chicken Filled Fried Bread

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Minced Chicken Filled Fried Bread Ingredients

FILLING500 gr minced chicken1 large onion, thinly sliced8 small shallots, minced5 garlic cloves, minced80 gr candied wintermelon, chopped1 tbsp Cornflour mix with 100 ml water300 ml water3 tbsp oil

Seasoning (Premixed)

4 tbsp sweet soy sauce1 1/2 tbsp oyster sauce1 1/2 tbsp soy sauce1 tsp salt1 tsp white pepper1/2 tsp nutmeg powder1 tsp chicken stock powder

Bread

4 cups strong flour3/4 cup APF1/2 cup milk powder5 tbsp sugar3 tsp instant yeast4 egg yolks230-250 ml cold milk90 gr soften butter2 tsp SaltOil for deep fry

Coating

3 egg whites2 1/2 cups Panko bread crumbs

Steps

FILLING:1. Heat oil in a pan, sauté onion until caramelized2. Add minced garlic and shallots, stir3. Add minced chicken, mix and cook until browned4. Add winter melon, seasoning ingredients, mix well then add water, cover and simmer for 5 mins over medium to low heat, until water slightly evaporated5. Add cornflour slurry, mix until thickened. off the heat and set asideBREAD:1. In a mixing bowl, add flours, sugar, milk powder, yeast, egg yolks and 100 ml cold milk, mix until everything is combine while adding the remaining milk gradually2. Add butter and salt and mix/knead again until well combine and dough is smooth and elastic for 15 mins3. Cover dough with plastic wrap, let it rise double in size4. Divide dough, into 22 equal pieces. Weigh 50 gr each, and roll into balls, cover again with plastic wrap, rest for 15-20 mins5. Take one dough and with a rolling pin flatten the dough into a round shape 15-17 cm in diameter.6. Place 1-2 tbsp of filling in the center. Then pinch the edges of the dough to close, make sure to close it tight. Do the remaining and cover with kitchen cloth and proof for 15-30 mins until they risen7. Heat 2-3 inch oil in a shallow pan8. Dip 4-5 dough into the egg whites, then coat them well with bread crumbs.9. Transfer into the hot oil, and fry them over low heat until golden brown. Flip only once, drain excess oil onto paper towels. Do the rest

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