Hot and Spicy Red Wine Vinaigrette Gyoza #CPCreativeGyoza @CP Singapore @CPFoodsSG

Ingredients
12 pcs CP chicken gyoza
2 clove garlic, chopped finely
10 dried chillies, cut into sections (2cm)
1 bird eye chilli, sliced

Crispy flour mixture for gyoza
Mix 1 tsp of corn flour with 1 tsp of plain flour and 1/3 cup of water

Seasonings (to be mixed in a bowl)
1 tbsp Korean chilli paste
1 tbsp red wine vinegar
1/4 cup light soya sauce 
1 tbsp mirin
1/2 tbsp sake/ryorishu
3/4 cup water
2 tbsp brown sugar (to taste)
Pepper

Garnishing
Handful of chopped spring onion
2 tbsp roasted white sesame

Method
1. Pan fry CP chicken gyoza with 2 tbsp of oil for 2 minutes. Add the flour mixture, cover the pan with lid. Use medium-low fire, cook the gyoza till browned and crispy (do not flip the gyoza). Set aside. 
2. Heat 1 tbsp oil in a pan, cook and keep stirring the dried chilli and bird eye chilli for 3-5 minutes. Add minced garlic and continue to cook till fragrant.
3. Add all the seasonings, bring it to simmer. Taste and adjust the seasonings to your preference.
4. Put the fried gyoza back into the pan and quickly coat it with the sauce evenly. 
5. Dish up and garnish it with some spring onion and roasted white sesame. Serve hot.