1 egg (for egg wash)
Sesame seeds (optional)
Chopped green onions (optional, for garnish)
Instructions:
Pressure Cook the Chicken:
Place chicken, honey, soy sauce, ketchup, sriracha, garlic, and ginger into the pressure cooker.
Seal and cook on high pressure for 10 minutes. Allow natural release for 5 minutes, then quick release.
Shred & Thicken:
Remove chicken and shred using two forks.
Turn the pressure cooker to sauté mode. Add the cornstarch slurry and stir into the remaining sauce until thickened (about 2–3 minutes). Return shredded chicken and mix to coat.
Assemble the Pockets:
Preheat oven to 400°F (200°C).
Roll out puff pastry and cut into rectangles (about 5″x4″).
Spoon chicken mixture into center, fold over, and press edges with a fork.
Brush with egg wash and sprinkle sesame seeds if desired.
Bake:
Place pockets on a parchment-lined tray and bake for 18–20 minutes or until golden brown.
Serving and Storage Tips:
Serve hot, garnished with green onions and a drizzle of extra sauce if desired.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer for best texture.
Freeze assembled, unbaked pockets for up to 2 months. Bake from frozen, adding 5 extra minutes to the baking time.
Variations:
Swap chicken for shredded pork or jackfruit for a vegetarian option.
Use BBQ sauce instead of honey-garlic for a smoky flavor.
Add sautéed onions or bell peppers to the filling for extra texture.
FAQ:
Q: Can I make this without a pressure cooker?
A: Yes! Simmer the chicken in a covered pan on low heat for 35–40 minutes, then shred and thicken the sauce as described.
Q: Can I make it less spicy?
A: Absolutely. Reduce or omit the sriracha and add more honey to balance flavor.
Q: Can I use rotisserie chicken?
A: Yes, but you’ll need to reduce the sauce separately and mix it with the pre-shredded chicken.
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