7Add the seasoned chicken to a pan with some cooking spray and cook through until golden brown.
8Set the cooked chicken aside.
9Melt down 30g of light butter in the pan.
10Add 130ml hot sauce, 1 tbsp apple cider vinegar, 20g brown stevia, and 25g honey to the pan.
11Stir on low heat until the sauce thickens up.
12Add back the cooked chicken with 1 tsp cornstarch mixed with 2 tsp water.
13Mix well until it looks like buffalo chicken.
14Roll out a dough ball.
15Add 1/8 of the buffalo chicken mixture to the center of the rolled-out dough.
16Add 20g of low-fat cheese on top of the chicken.
17Fold in the sides of the dough just like this.
18Pinch the dough to seal it completely.
19Flip it over and press down gently to flatten it slightly.
20Repeat the process for the remaining dough balls and filling.
21Place the hotpockets in a pan with cooking spray on medium heat.
22Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
23Store the wrapped hotpockets in the freezer for months, and reheat them whenever you're ready to eat.
Ingredients
400 g all purpose flour
410 g 0% Greek yoghurt
optional salt
500 g diced chicken breast
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
0.5 tsp optional for added spice cayenne
1 tsp salt
1 tsp pepper
30 g light butter
130 ml hot sauce
1 tbsp apple cider vinegar
20 g brown stevia
25 g honey
1 tsp cornstarch
2 tsp water
20 g low fat cheese
cooking spray
Equipment
bowlknifepanspatularolling pinlid
Tips
You can store the hotpockets wrapped in foil in the freezer for months.
To reheat, unwrap from foil, wrap in a damp paper towel and microwave for 3-4 minutes. Unwrap carefully from paper towel and air-fry or toast in the pan for a couple of minutes to get crispy.