sweet and sour chicken
peel and grate 1 tsp ginger and 1 clove garlic
in a large bowl, add garlic and ginger for marinade
add 2 Tbsp soy sauce and 1 Tbsp sake
mix well
cut 2 chicken thighs into small pieces
add the chicken into marinade
cover and refrigerate for 10 minutes
in a large bowl, add 4 Tbsp sugar and 3 Tbsp apple cider vinegar
add 1 Tbsp black vinegar and 2 Tbsp soy sauce
add 1 Tbsp mirin
add 1 Tbsp water and sake
mix in 2 tsp potato starch
peel and cut 3 small potatoes into small pieces
peel and cut 1/2 carrot into small pieces
thinly slice 3 inches lotus root
slice and cut 1/2 onion in wedges and cut half in length-wise
slice and cut 1/2 green pepper in wedges and cut half in length-wise
peel and cut one eggplant into ½” slices
boil potatoes and carrots for 10 minutes
at the same time, start frying veggies @ 340F (170C)
start with eggplants
then add lotus roots
add the bell peppers
when they’re done, drain the oil on a wire rack or paper towel
remove potatoes and carrot from heat
drain the water
now fry the onions
then fry potatoes and carrots (make sure they're dry)
coat chicken in potato starch
fry chicken until golden brown, about 5 minutes
in a large wok, toss everything together
add fried chicken to the wok
add black vinegar sauce
toss and combine
transfer to a plate and serve
enjoy! itadaki masu!
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