Heat oil in a pan over medium heat. Add minced garlic and onions and sauté until fragrant and translucent.

Add the diced chicken breast. Cook until it turns light brown (about 5 minutes).

Stir in the oyster sauce, soy sauce, and half a chicken cube. Add a splash of water, cover, and let it simmer for 5 minutes.

Add the diced potatoes and carrots. Stir and cook for another 5 minutes.

Mix in the green peas, raisins, and sugar. Let it simmer for 3 more minutes until everything is well combined and tender.

Season with salt and ground black pepper to taste.

Turn off the heat, drain any excess liquid, and set the filling aside to cool completely.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter, cut into small pieces. Use your hands or a pastry blender to mix until the texture resembles coarse crumbs.

Gradually pour in the cold water (1 tablespoon at a time), mixing continuously until a dough forms.

Form the dough into small golf ball-sized rounds, place on a tray, and chill in the fridge for 20 minutes.

Take a piece of chilled dough and flatten it into a circle using a rolling pin or your palms.

Spoon about ¼ to ½ cup of chicken filling into the center of the dough.

Fold the dough over to form a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative edge.

Beat 1 egg white with a teaspoon of water and brush over each empanada for a golden finish.

👉 To Bake:

Preheat your oven to 400°F (200°C).

Line a baking tray with parchment paper or lightly grease it.

Arrange the empanadas on the tray and bake for 25 minutes, or until golden brown.

👉 To Fry:

Heat oil in a deep frying pan over medium heat.

Fry each empanada for 3–4 minutes per side, or until golden and crispy.

Remove and drain on paper towels to remove excess oil.