Crispy Chicken Pockets
Smooth mashed cassava mixed with chia gel creates a dough that fries up golden and crisp. Filled with shredded chicken, colorful peppers, and melted cheese, these pockets deliver satisfying crunch and stretchy cheese pulls in every bite.
Equipment
- 1 Large mixing bowl
- 1 | Potato masher |
- 1 | Small bowl | for chia gel
- 1 | Plastic wrap | for flattening
- 1 | Deep skillet | for frying
- 1 | Slotted spatula |
Ingredients
- 2 | lbs | boiled cassava | peeled and cooked
- 3 | tbsp | chia seeds |
- 1/2 | cup | water | for gel
- 2 | cups | shredded cooked chicken |
- 1/2 | cup | diced bell peppers | mixed colors
- 1 | cup | shredded mozzarella |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 1 | | oil | for frying
Instructions
- Mix chia seeds with water and let sit 10 minutes to form a gel.
- Mash boiled cassava until completely smooth.
- Stir chia gel and salt into the cassava to form a soft dough.
- Divide dough and flatten into thin circles on plastic wrap.
- Add shredded chicken, diced peppers, and mozzarella to the center.
- Fold over and seal edges firmly with a fork or bowl rim.
- Heat oil and fry pockets until golden brown on both sides.
- Drain on paper towels and serve warm.
- Tip: Do not overfill so the pockets seal cleanly and stay closed while frying.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F oven or air fryer to restore crispness.
Assemble ahead and refrigerate uncooked pockets for up to 1 day before frying.
Use rotisserie chicken to save time on the filling.
Reheat in a 350°F oven or air fryer to restore crispness.
Assemble ahead and refrigerate uncooked pockets for up to 1 day before frying.
Use rotisserie chicken to save time on the filling.