Step 1: In a large mixing bowl, combine the lean chicken mince, finely minced ginger, minced garlic, finely chopped spring onions (whites only), grated carrot, 2 tbsp soy sauce, 1 tsp sesame oil, and black pepper. Use your hands to gently mix until all ingredients are well combined. Do not overmix.
Step 2: Lay out a wonton wrapper on a clean, dry surface. Place about one tablespoon of the chicken mince mixture in the center of the wrapper.
Step 3: Lightly moisten the edges of the wonton wrapper with a little water using your fingertip or a small pastry brush.
Step 4: Fold the wrapper over the filling to form a triangle or a half-moon shape, pressing firmly around the edges to seal. Ensure there are no air pockets.
Step 5: Repeat with the remaining wrappers and filling until all the chicken mince mixture is used up.
Step 6: Preheat your air fryer to 180°C (350°F). Lightly spray the air fryer basket with cooking oil or line with perforated parchment paper.
Step 7: Arrange the chicken mince pockets in a single layer in the air fryer basket, ensuring they don’t overlap. You will likely need to cook them in batches.
Step 8: Lightly spray the tops of the pockets with cooking oil. Air fry for 8-12 minutes, flipping halfway through, or until the wrappers are golden brown and crispy, and the chicken filling is cooked through (internal temperature should reach 74°C/165°F).
Step 9: While the pockets are air frying, prepare your dipping sauce. In a small bowl, whisk together 2 tbsp soy sauce, rice vinegar, a dash of sesame oil, and a pinch of chili flakes (if using). Add the green parts of the spring onions for garnish.
Step 10: Carefully remove the cooked pockets from the air fryer. Serve immediately with the prepared dipping sauce.