Sweet and Sour Chicken

Steps

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1. 1
   Cut chicken thigh into bite-sized pieces, removing excess skin, tendons, and fatty areas. Separate the meat along the natural dividing line for better texture. Place in a bowl and marinate with soy sauce and sake.
   ▶ ≈1:35
2. 2
   Peel the carrot and cut into chunks. Place in a bowl, cover with plastic wrap, and microwave at 600W for 1 minute. Pat dry any excess moisture.
   ▶ ≈2:47
3. 3
   Cut onion into wedges by first halving, then dividing into thirds; remove the core. Halve bell pepper, remove seeds and stem, then cut into chunks. Quarter shiitake mushrooms by removing the stem and cutting in half twice.
   ▶ ≈3:29
4. 4
   Coat the marinated chicken pieces evenly with potato starch.
   ▶ ≈4:47
5. 5
   Heat oil to about 170°C in a pan or deep skillet (about 1cm deep). Test temperature with chopsticks—fine bubbles around the tip indicate proper heat. Fry chicken skin-side down for 4–5 minutes, turning at the 1.5-minute mark, then occasionally for even cooking. Remove and drain on paper towels.
   ▶ ≈4:56
6. 6
   In the same oil, quickly fry onion for 15 seconds, carrot for 30 seconds, shiitake for 20 seconds, and bell pepper for 10 seconds. Remove and drain.
   ▶ ≈6:43
7. 7
   In a separate pan, combine ketchup, soy sauce, vinegar, sugar, chicken stock powder, grated ginger, potato starch, and water. Heat over medium heat, stirring well, until the mixture comes to a boil.
   ▶ ≈7:44
8. 8
   Boil for another 30 seconds, then turn off heat. Add the fried chicken and vegetables, then reheat while stirring until everything is thoroughly coated with the glaze. Adjust consistency with a splash of water if needed.
   ▶ ≈8:14