With juicy marinated chicken and a rainbow of veggies glazed with a sweet, sour, and savory black vinegar sauce, this Japanese sweet & sour chicken takes the classic to the next level.
- 350 grams chicken thigh - 1 tablespoon soy sauce - 1 tablespoon sake - 1 teaspoon grated ginger - 1/3 cup potato starch - 100 grams Japanese eggplant - 100 grams lotus root - 100 grams Japanese sweet potato - 100 grams carrot - 100 grams mild green pepper - vegetable oil (for deep frying) - 3 tablespoons sugar - 3 tablespoons sake - 2 tablespoons soy sauce - 3 tablespoons black vinegar - 1 tablespoon rice vinegar
Cut the chicken into large bite-sized pieces and marinate with the soy sauce, sake, and grated ginger.
Cut the eggplant, carrot, and sweet potato into an oblique cut by slicing at a 45° angle to the vegetable and turning it a quarter turn after each cut.
Peel and slice the lotus root into 1/4-inch thick rounds. Soak in water acidified with lemon juice or vinegar to prevent discoloration.
Segment the pepper(s) and remove the light colored membranes and seeds. Cut into bite-sized squares.
Drain and dry the lotus root with paper towels. Dust all of the veggies except the peppers with a light coat of potato starch.
Fry the vegetables individually and drain on a cooling rack lined with paper towels.
Dust the chicken with a generous coat of potato starch and fry until golden brown, about 4-5 minutes. Drain on the paper towel lined rack.
Make the sweet and sour sauce by combining the sugar, sake, and soy sauce together in a large pan and bring to a boil. Add the black vinegar and rice vinegar.
Add the fried chicken and vegetables and toss to coat evenly with the sweet and sour sauce.