Crispy Open-Faced Gyoza with Orange Chicken (เกี๊ยวซ่ากรอบเปิดหน้าไก่ซอสส้ม)

1.Marinate chicken thighs, cut into bite-sized pieces, with soy sauce for 10 minutes.

2.Prepare the orange sauce by mixing Sunquick orange concentrate, soy sauce, brown sugar, and chili flakes in a saucepan. Simmer until the mixture thickens slightly, then set aside to cool.

3.Poke small holes in the gyoza wrappers using a fork. Heat oil in a pan and fry the wrappers one at a time. Press the center with a spatula to shape the wrappers into a curved shell. Use chopsticks to adjust the shape if needed. Fry until crispy and golden, then drain on paper towels.

4.Place frying batter in a plastic bag, add the marinated chicken pieces, and shake until evenly coated. Fry the chicken in hot oil until golden and crispy. Drain excess oil and let cool slightly.

5.Toss the fried chicken in the orange sauce until evenly coated.

6.Assemble by placing shredded cabbage into the crispy gyoza shells, drizzle with a small amount of mayonnaise, add the orange sauce-coated chicken, then drizzle more mayonnaise on top. Garnish with chopped green onions and toasted sesame seeds. Serve immediately.