Hot and Sour Chicken Parcels

Boneless chicken breasts stuffed with spicy chicken mince, made into parcels and pan cooked. This recipe is from FoodFood TV channel

New Update
Hot and Sour Chicken Parcels
Main Ingredients Chicken, Raisins
Cuisine Fusion
Course Main Course Chicken
Prep Time 6-10 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Hot and Sour Chicken Parcels

  • 1¼ cups Chicken
  • 2 Raisins
  • 4-5 tablespoon Oil
  • 1 tablespoon Ginger finely chopped
  • 1 tablespoon garlic finely chopped
  • 3 Green chillies finely chopped
  • 1 large onion finely chopped
  • 1 tablespoon Raisins
  • to taste Salt
  • 200 grams Mozzarella cheese
  • to taste Crushed black peppercorns
  • 3 tablespoon Chilli garlic sauce
  • 2 tablespoon Tomato ketchup
  • 2 Spring onion green flowers


  1. Heat 1 tbsp oil in a non-stick pan, add ginger, garlic, green chillies and sauté till garlic is lightly browned. Add onion and raisins and sauté for a minute.
  2. Add chicken mince and mix well. Add salt and cook, stirring continuously, till the mixture dries up. Transfer the stuffing into a bowl. Grate mozzarella cheese into the bowl and set aside.
  3. Cut the chicken breasts into thin slices. Pound each slice with a meat hammer.
  4. Place the slices on the worktop and sprinkle little salt and crushed black peppercorns on them.
  5. Heat the remaining oil in a non-stick pan.
  6. Mix together chicken mince and cheese. Place a portion of this stuffing on each chicken breast and fold to make parcels.
  7. Place the parcels in the pan, folded side facing down and cook till the underside turns golden.
  8. Flip and cook further for 3-4 minutes or till the other side turns golden.
  9. Pour chilli garlic sauce and tomato ketchup into the pan and coat the parcels well with the sauces.
  10. Place spring onion green flowers on a serving plate, transfer the chicken parcels onto the plate and serve hot.

Nutrition Info

Calories 1934
Carbohydrates 34.9
Protein 192.5
Fat 113.6