Sticky Korean Chicken Hot Pockets

1. In a large bowl, combine the chicken thighs with buttermilk, 1 tsp salt, and 1 tsp garlic powder. Stir to coat evenly and let marinate for 15 minutes at room temperature.

2. While the chicken marinates, prepare the coating: whisk together 200 g flour, 0.5 tsp salt, 1 tbsp smoked paprika, and 1 tbsp garlic powder in a shallow dish.

3. In a separate bowl, whisk the sticky sauce ingredients: 2 tbsp gochujang, 4 tbsp brown sugar, 4 tbsp soy sauce, 1 tbsp honey, and the minced garlic clove until smooth.

4. Preheat the oven to 400°F (390°F). Line a baking sheet with parchment paper.

5. Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour coating, pressing gently to adhere.

6. Place the coated chicken on the prepared sheet and bake for 12‑15 minutes, turning halfway, until the coating is golden and the meat reaches an internal temperature of 167°F (165°F).

7. While the chicken bakes, prepare the dough: in a mixing bowl combine 400 g flour, 410 g Skyr, and a pinch of salt. Mix until a soft, non‑sticky dough forms; if necessary, add a splash of water or more flour to achieve a smooth consistency.

8. Divide the dough into eight equal portions (about 100 g each). Roll each portion into a ball, then flatten into a 10‑cm (4‑inch) circle on a lightly floured surface.

9. When the chicken is done, toss the pieces in the prepared sticky sauce and return to the oven for 2‑3 minutes to caramelize.

10. Assemble the pockets: place a slice of optional grated cheese on the center of each dough circle, add a spoonful of the glazed chicken, and top with a little more cheese if desired. Fold the dough over to create a half‑moon shape and press the edges firmly to seal; you can crimp with a fork.

11. Place the sealed pockets seam‑side down on the baking sheet. Brush lightly with a bit of melted butter or oil (optional) for extra browning.

12. Bake the filled pockets for 3‑4 minutes per side, covering the tray with a lid or foil to trap steam, until the dough is golden and cooked through.

13. Remove from the oven and let cool on a wire rack for 5 minutes.

14. Wrap each pocket in foil for meal‑prep; store in the refrigerator for up to 3 days or freeze for up to 2 months.

15. To reheat, microwave for 4‑6 minutes or crisp in an air fryer at 350°F (350°F) for 3‑4 minutes.