Chicken Internet

Ingredients

• Boneless chicken (very small cubes or shredded) 250 g
• Cornflour 1 tbsp
• Baking soda 1/3 tsp
• Salt ½ tsp
• Black pepper (divided) 1 tsp
• Onion, thinly sliced 1 medium
• Capsicum, finely diced ½
• Green chillies, finely chopped 2
• Ginger‑garlic paste 1 tbsp
• Soy sauce 1 tbsp
• Red chilli sauce 1½ tbsp
• Tomato ketchup 1 tbsp
• Water 2‑3 tbsp
• Oil 1‑2 tbsp
• Frozen puff pastry sheets (thawed, kept cold) 2
• Egg (for egg wash) 1

Instructions

1. Prepare the Chicken
   • Mix chicken with cornflour, baking soda, salt and half of the black pepper. Rest for 10‑15 minutes.
2. Cook Aromatics
   • Heat oil in a pan. Add onions with a pinch of salt and cook until slightly soft. Add capsicum and green chillies, sauté briefly. Add ginger‑garlic paste and cook until raw smell disappears.
3. Cook Chicken Filling
   • Add marinated chicken and cook on high heat until it turns white. Add soy sauce, chilli sauce, tomato ketchup and remaining black pepper. Mix well.
4. Thicken the Filling
   • Add 2‑3 tbsp water and cook until the mixture becomes thick, glossy and slightly sticky. The filling should not be watery. Cool completely.
5. Prepare Puff Sheets
   • Roll thawed puff pastry lightly to smooth cracks. Cut each sheet into rectangles to create bases. Keep remaining pastry for lattice strips.
6. Fill and Shape
   • Place cooled chicken filling in the center of each base, leaving a border. Cut thin strips from remaining pastry and weave them to create the lattice 'internet' pattern.
7. Egg Wash and Bake
   • Brush with egg wash and bake in a preheated oven at 200°C for 18‑22 minutes until golden brown and puffed.
8. Serve
   • Rest for 3‑4 minutes before serving so the pastry sets and stays crisp.