Fried Chicken Leg Meat (69%), Water, Corn Starch, Wheat Flour, Sugar, Soy Sauce [Water, Soybeans, Wheat, Salt], Salt, Mirin [Rice, Alcohol, Glucose Syrup, Water], Garlic, Refined Soybean Oil, Yeast Extract, Black Pepper, Ginger, Chili
| NUTRITION FACTS | PER 100G | % RI* | |
| CALORIES | 910 kJ / 217 kcal | 10,9 % | |
| FAT | 8,5 g | 12,1 % | |
| – SATURATED FAT | 2,7 g | 13,5 % | |
| TOTAL CARBOHYDRATES | 18,0 g | 6,9 % | |
| – SUGAR | 7,1 g | 7,9 % | |
| PROTEIN | 17 g | 34,0 % | |
| SALT | 1,8 g | 30,0 % |
Deep Fry
Preheat oil in a deep fryer up to 180°C. Fry frozen chicken for about 6 minutes till the surface turns golden brown.
Pan
Pour oil to a depth of 1-2cm into a non-stick pan and heat on medium-high. Cook the frozen chicken on medium high for 10 minutes, turning occasionally.
Oven
Preheat oven to 230°C and heat for about 20 minutes, turning halfway through time.
Preparing the sauce
Put the sauce bag in warm water to thaw. Mix sauce and heated chicken together.
The product contains wheat and soy.
It might contain traces of fish, crustaceans, molluscs and eggs.
At the beginning, a dough is made, which tightly encloses the filling. This dough is rolled out very thinly, and then circles fare cut out for the gyoza. Now comes the filling. There are many variations for the filling with or without meat. The last step is to close the gyoza. Since the dough is elastic, you can use different folding techniques. Our gyoza are folded classically.
Due to the combination of dough and filling, there is an infinite number of possible combinations. Especially the filling varies depending on the region or family recipe.
The preparation methods also offer many possibilities: baked, pan-fried, steamed or boiled.
