Japanese Sweet And Sour Chicken

By No Recipes · 60 min

Ingredients

Instructions

1. Cut the chicken into large bite-sized pieces and marinate with the soy sauce, sake and grated ginger, ideally for a few hours.
2. Cut the eggplant, sweet potato and carrot into bite-sized oblique pieces, rotating a quarter turn between each cut. Peel the lotus root into 1/4-inch rounds and soak them in acidulated water.
3. Remove the seeds and membranes from the peppers and cut them into squares.
4. Heat 1 inch of vegetable oil in a high-sided pot to 340°F (170°C). Set up a rack lined with paper towels.
5. Drain and dry the lotus root. Dust all vegetables except the peppers in a thin layer of potato starch.
6. Fry the vegetables one at a time and drain on the rack: peppers about 20 seconds, eggplant 1.5–2 minutes, lotus root about 1 minute, sweet potato and carrot 3–4 minutes.
7. Dust the chicken in a thick coating of potato starch and fry for 4–5 minutes until golden and crisp. Drain on the rack.
8. In a 12-inch frying pan, bring the sugar, sake and soy sauce to a boil. Once the sugar has dissolved and the alcohol smell is gone, add the black vinegar, rice vinegar, chicken and vegetables.
9. Toss until the sauce thickens and coats everything, then serve with rice.

Summarized from No Recipes's video. Watch it for the details.

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GingerCarrotBell pepperChicken thighSweet potatoEggplantLotus root