Chilli Chicken Parcels
Transform your mealtime with these irresistible Chilli Chicken Parcels—an enticing fusion of bold flavors wrapped in golden, flaky perfection. Featuring tender boneless chicken thighs, sautéed with aromatic garlic, ginger, and green chilies, this recipe delivers a spicy punch complemented by a tangy medley of soy sauce, chilli sauce, and tomato ketchup. Colorful bell peppers and spring onions add freshness and crunch, wrapped in buttery layers of phyllo pastry for a crisp, satisfying bite. Perfect as an appetizer, snack, or party dish, these parcels are quick to assemble and bake to perfection in just 15 minutes. For an extra touch of elegance, sprinkle with sesame seeds before baking and enjoy these savory delights warm with your favorite dipping sauce. Great for anyone craving an easy yet flavorful crowd-pleaser!
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Recipe Information
Ingredients
- 400 grams Boneless chicken thighs (cut into small cubes)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 pieces Green chilies (finely chopped)
- 2 tablespoons Soy sauce
- 2 tablespoons Chilli sauce
- 2 tablespoons Tomato ketchup
- 1 teaspoon Sugar
- 1 cup Bell peppers (finely diced, any color)
- 2 pieces Spring onions (finely chopped)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Phyllo pastry sheets
- 50 grams Butter (melted)
- 1 tablespoon Sesame seeds (optional)
Instructions
Heat the vegetable oil in a skillet over medium heat.
Add the minced garlic, ginger, and green chilies to the skillet. Sauté for 1-2 minutes until fragrant.
Add the diced chicken thighs to the skillet. Cook for 5-7 minutes until the chicken is lightly browned and cooked through.
Stir in the soy sauce, chilli sauce, tomato ketchup, and sugar. Mix well to coat the chicken evenly in the sauce.
Add the diced bell peppers and chopped spring onions to the skillet. Season with salt and black pepper. Cook for an additional 2-3 minutes to soften the vegetables slightly.
Remove the skillet from the heat and allow the chilli chicken filling to cool completely.
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Lay out one phyllo pastry sheet at a time and brush it lightly with melted butter. Place another sheet on top to create a layer of two sheets.
Spoon a portion of the cooled chilli chicken filling onto the center of the phyllo sheet.
Fold the phyllo sheet around the filling to create a parcel, sealing the edges with additional melted butter if necessary.
Place the parcel on the prepared baking tray, seam-side down. Repeat with the remaining filling and phyllo sheets.
Brush the tops of the parcels with melted butter and sprinkle with sesame seeds, if desired.
Bake in the preheated oven for 12-15 minutes, or until the parcels are golden and crispy.
Serve the chilli chicken parcels warm with dipping sauce or as is for a spicy treat.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.6 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
