Pink Chicken Bombs— Char Siu Chicken Biscuits
This is one of my delicious asian fusions original recipes that everyone will LOVE— i’ve seriously had questions about when I will have a pop-up and serve these on the menu! The sweet and savory chicken combined with the buttery biscuits are a match made in heaven— the mozzarella is not a traditional ingredient, but is sure needed to create this fun to eat finger-licking -cheese pulling-chicken bombs. This would also be an head-turning appetizer for a potluck or party! I also love pre making a whole bunch and freezing the for snacking later. Bet you can eat just one— if you try this, tag me! I love seeing your foodie photos.
What you’ll need:
Servings: 8
1 can of biscuit dough (pre-made store-bought)
2 large chicken breasts (diced fine and small)
OR 1lb ground chicken
8 slices mozzarella cheese
2 tsps char sir seasoning (pink stuff)
1 tsp fish sauce
2 tsps oyster sauce
1/3 cup chopped cilantro
1.3 cup chopped green onions
salt
black pepper
1 tsp olive oil
Instructions:
*Make sure all protein and veggies are thoroughly washed and dried
If you are using chicken breasts—cut up your chicken breast into fine small pieces— similar to ground chicken
Transfer finely diced chicken breasts into a large mixing bowl and season with char siu seasoning, fish sauce, oyster sauce, chopped cilantro, chopped green onions, pinch of salt and black pepper. Mix well and set aside.
Heat up a large skillet pan on medium-high and add in some olive oil. Once pan is hot, add in chicken mixture in one even single layer. Let sear for a few minutes and continue stir frying until chicken is completely cooked through. (Internal temp of chicken should reach 165F with a meat thermometer for safe consumption).
Transfer cooked chicken to a heat safe bowl and place into refrigerator to cool down before assembling biscuits
To assemble, take one premade biscuit dough at a time and start to flatten it down with your fingers and gently pulling outwards to create a larger surface area— you can also use a rolling pin if needed. Be careful not to over stretch or else it will rip when assembling.
Take a scoop or two of cooled down chicken and place it directly in the center of the stretched dough and placed a slice of mozzarella right on top. Take each side of the dough and pull up over the mozzarella creating a pleat. Pinch the top to seal.
Airfry biscuits in one even layer at 330F for about 12-15 minutes. Edges of biscuit should be golden and cheese should be melted through.
Garnish with more chopped cilantro and green onions on top— let cool slightly before enjoying!
***To freeze and reheat:
-Airfry all pink chicken biscuit bomb and let cool completley
-Wrap each biscuit bomb individually with plastic wrap and store in a freezer safe plastic bag or an airtight container .
-Place into freezer— good for up to one month
-To reheat in microwave, unwrap biscuit bomb and wrap with a damp paper towel- microwave for 60 seconds
-To reheat in airfryer, airfry at 350F for about 10 minutes from frozen
