How long does it take to make Sticky Korean Chicken Hot Pockets?

About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.

How many servings does this Sticky Korean Chicken Hot Pockets recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Sticky Korean Chicken Hot Pockets recipe come from?

It was shared by Chefmetlef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Sticky Korean Chicken Hot Pockets

Name: Sticky Korean Chicken Hot Pockets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 600 g chicken thighs; 500 ml buttermilk; 1 tsp salt; 1 tsp garlic powder; 200 g flour; 0.5 tsp salt; 1 tbsp smoked paprika; 1 tbsp garlic powder; 2 tbsp gochujang; 4 tbsp brown sugar; 4 tbsp soy sauce; 1 tbsp honey; 1 clove garlic clove; 400 g flour; 410 g Skyr; a pinch salt; grated cheese; scallions; coriander

Crispy chicken thighs coated in a sweet‑spicy gochujang glaze are wrapped in a soft, airy Skyr dough. These handheld pockets are perfect for meal‑prep, lunch, or dinner and deliver a high‑protein, Korean‑flavored snack.

Maker: Chefmetlef

From: Instagram(view original)

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Prep Time

20 min

Cook Time

15 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 8 servings.

Explore related saves

Dinner Snack Korean High-Protein

Ingredients

1 3/10 lb chicken thighs
1 1/10 pt buttermilk
grated cheese
scallions
coriander

Coating

7 1/10 oz flour
1/2 tsp salt
1 tbsp smoked paprika
1 tbsp garlic powder

Sticky Sauce

2 tbsp gochujang
4 tbsp brown sugar
4 tbsp soy sauce
1 tbsp honey
1 clove garlic clove

Dough

14 oz flour
14 oz Skyr
a pinch salt

Instructions

1
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
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
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
4. Preheat the oven to 392°F (390°F). Line a baking sheet with parchment paper.
5
5. Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour coating, pressing gently to adhere.
6
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
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
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
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
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
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
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
13. Remove from the oven and let cool on a wire rack for 5 minutes.
14
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
15. To reheat, microwave for 4‑6 minutes or crisp in an air fryer at 356°F (350°F) for 3‑4 minutes.

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