Spicy Gochujang Chicken Samosas Recipe

Certain foods instantly bring the feeling of Ramadan. For many of us, samosas sit right at the center of the iftar table. As the call to prayer approaches and plates begin to fill, those crisp triangular pockets almost always make an appearance.

The samosas I grew up with were the thick-skinned ones filled with spiced potatoes. The pastry was sturdy, the filling comforting, and the flavor deeply familiar. They were the kind of samosas that came straight out of large frying pans during Ramadan evenings, filling the kitchen with that unmistakable aroma.

Over time, working with food professionally often leads to experimenting with flavors while keeping the spirit of a dish intact. One of the things I enjoy most as a food stylist is reinventing classics without losing their identity.

These Gochujang Chicken Samosas are exactly that.

Instead of the traditional potato filling, the samosas are packed with spicy gochujang chicken and fresh green bell peppers, giving them a slightly smoky heat with a gentle sweetness. The crunch of the bell pepper adds texture while balancing the richness of the chicken.

They still use classic samosa sheets, which makes them quick and easy to fold—perfect when you are preparing several dishes for iftar.

Preparation time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 20-22

Ingredients

• Minced chicken 300 g
• Oil 1 tablespoon
• Onion, finely chopped 1 small
• Garlic, minced 2 cloves
• Ginger, grated 1 teaspoon
• Green bell pepper, finely diced 1 medium
• Gochujang (Korean chili paste) 1½ tablespoons
• Soy sauce 1 tablespoon
• Honey or brown sugar 1 teaspoon
• Black pepper ½ teaspoon
• Chopped spring onions 1 tablespoon
• Sesame oil 1 teaspoon
• Samosa sheets 20-22
• Flour mixed with water (to seal the edges) 2 tablespoons
• Oil for frying

Method

1. Heat oil in a pan and sauté the onions until soft. Add garlic and ginger and cook for another minute until fragrant.
2. Stir in the green bell pepper and cook for about 2–3 minutes to soften slightly but still keep a little crunch.
3. Add the minced chicken and cook until it begins to brown and separate. Add gochujang, soy sauce, honey, and black pepper.
4. Cook until the mixture becomes well combined and slightly sticky. Finish with spring onions and sesame oil.
5. Let the filling cool completely before assembling. Take one samosa sheet and fold it into a cone shape.
6. Seal the edge with the flour paste. Fill the cone with about 1 tablespoon of the chicken mixture. Fold and seal the top to form a triangle.
7. Repeat with the remaining sheets. Heat oil in a deep pan and fry the samosas on medium heat until golden and crisp.
8. Remove and place on paper towels to drain excess oil.