Steps

1. Thinly slice Chicken Breast 1/2 piece (150g) diagonally into 1-1.5cm widths.
   🕒 00:39
2. Cut the sliced chicken breast into thin strips about 1cm wide.
   🕒 00:53
3. Marinate the cut chicken breast with Cooking Sake (Rice Wine) 2 tsp, Soy Sauce 1 tsp, Grated Garlic 1 tsp, Grated Ginger 1 tsp, and Salt and Pepper to taste. Let it sit for about 10 minutes.
   🕒 01:02
4. Cut Bell Peppers 3 pieces in half and remove the stems, seeds, and pith.
   🕒 01:17
5. Cut the bell peppers into thirds lengthwise into thin strips.
   🕒 01:28
6. Add Potato Starch 1 tbsp to the chicken breast that has been resting for 10 minutes and mix well.
   🕒 01:44
7. Place the cut bell peppers on a gyoza wrapper.
   🕒 01:52
8. Fill the hollow space of the bell peppers with chicken breast and wrap with the gyoza wrapper. (Tip!) Because the chicken is already seasoned, if you place the chicken on top when rolling, the gyoza wrapper will stick without water.
   🕒 01:55
9. Heat Vegetable Oil in a frying pan over medium heat.
   🕒 02:29
10. Once the pan is hot, place the rolled chicken and pepper sticks with the seam side down.
    🕒 02:36
11. Once the bottom is browned and the seam is sealed, flip and grill until golden brown all over.
    🕒 02:57
12. Add more oil if the pan is too dry while grilling.
    🕒 03:18
13. (Tip!) Gyoza wrappers can burn easily, so be careful and roll them around to grill evenly.
    🕒 03:23
14. Once they are a golden brown color all over, transfer to a plate.
    🕒 03:45