Sweet and Sour Chicken (Ootoya Tori Kurozu-An)
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
2
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Calories
1079 kcal
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Course
Main Course
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Cuisine
Japanese
Sweet and Sour Chicken (Ootoya Tori Kurozu-An)
Description
This recipe prepares chicken thighs cut into bite-sized pieces and marinated briefly with grated ginger, garlic, soy sauce, and sake. Vegetables including potatoes, lotus root, carrots, eggplant, onion, and green pepper are also prepared, with potatoes and carrots boiled until tender before frying. The chicken and vegetables are coated in potato starch and deep-fried in neutral oil to a crisp texture.
The sweet and sour black vinegar sauce incorporates multiple vinegars (apple cider and black vinegar), soy sauce, sugar, mirin, sake, and water thickened with potato starch. Pouring this sauce over the fried components creates a glossy finish with a balance of sweet, tangy, and umami flavors.
This dish is best served fresh while the coating maintains crispness and the sauce melds flavors. It showcases a harmony of textures—the crunch of fried vegetables and chicken with the smooth, spirited sauce. The recipe also advises boiling tougher vegetables in advance for even cooking.
Adapted from Ootoya's recipe, this dish requires attention to managing frying temperatures and combines classic Japanese ingredients with a black vinegar sauce adding complexity. It suits a main meal accompanied by rice.
Ingredients
- 2 chicken thighs (11 oz, 312 g)
- 3 potato
- 3 inches lotus root aka renkon
- ½ carrot
- 1 Japanese eggplant or Chinese eggplant
- ½ onion
- ½ green pepper
- ½ cup potato starch or cornstarch
- 3 cups neutral oil (for deep-frying)
For the Marinade
- 1 tsp ginger (grated, with juice)
- 1 clove garlic
- 2 Tbsp soy sauce
- 1 Tbsp sake
For the Black Vinegar Sauce
- 4 Tbsp sugar
- 3 Tbsp apple cider vinegar
- 2 Tbsp soy sauce
- 1 Tbsp black vinegar If you use Chinese black vinegar, use ½ Tbsp as it has a stronger flavor, Japanese kurozu
- 1 Tbsp mirin
- 1 Tbsp water
- 1 Tbsp sake
- 2 tsp potato starch or cornstarch
Instructions
- Gather all the ingredients.
- Make the marinade. Grate the ginger and collect 1 tsp ginger (with juice). Grate 1 clove garlic. Combine the ginger, garlic, 2 Tbsp soy sauce, and 1 Tbsp sake in a large bowl.
- Trim off and discard any excess fat from 2 chicken thighs, then cut the meat into bite-sized pieces and add them to the marinade. Cover and refrigerate for 10 minutes.
- Combine all the ingredients for the Black Vinegar Sauce: 4 Tbsp sugar, 3 Tbsp apple cider vinegar, 2 Tbsp soy sauce, 1 Tbsp Japanese black vinegar (kurozu), 1 Tbsp mirin, 1 Tbsp water, 1 Tbsp sake, and 2 tsp potato starch or cornstarch. Mix it well together.
- Peel and cut 3 potatoes in half. Peel and cut ½ carrot into small pieces. For the carrot, I use the rangiri cutting technique to create more surface space so that they will cook faster and look pretty.
- Potatoes and carrots take too long to cook by deep-frying alone; therefore, we boil them first for 10 minutes until they are tender. Drain and set aside.
- Peel and cut 3 inches lotus root (renkon) into ⅛-inch (3-mm) slices. Peel 1 Japanese or Chinese eggplant in a striped pattern and cut it into ½-inch (1.3-cm) slices.
- Cut ½ onion into wedges and cut the wedges in half crosswise. Cut ½ green pepper into wedges, then cut the wedges in half crosswise.
To Cook
- In a deep fryer or heavy-bottomed pot, add 3 cups neutral oil. Make sure you have at least 2 inches (5 cm) of oil in the pot. Depending on the size of your pot, you may need more or less oil. If you are new to deep-frying, read my post on How to Deep-Fry Food for helpful tips. Preheat the oil to 340ºF (170ºC). Using a paper towel, pat dry the vegetables. Then, add them to the oil and deep-fry until they‘re tender. Be careful not to overcook or undercook. When they’re done, drain them on a wire rack or paper towel.
- Next, coat the chicken pieces in ½ cup potato starch or cornstarch and deep-fry at 340ºF (170ºC) for 5 minutes or until golden brown. If the chicken is browning too quickly, lower the heat to make sure the chicken gets cooked through. Then, place the chicken pieces on a wire rack or paper towel and drain well.
To Add the Sauce and Serve
- When you‘re done deep-frying the chicken, reheat the wok and toss the deep-fried vegetables and chicken together. When they are re-heated evenly, pour the Black Vinegar Sauce over the chicken and vegetables and toss to combine. Transfer the Sweet and Sour Chicken to a plate and serve.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.
Notes
- Marinate chicken thighs with grated ginger, garlic, soy sauce, and sake for at least 10 minutes before frying.
- Boil potatoes and carrots for about 10 minutes to soften before frying for even cooking.
- Deep-fry chicken and vegetables in neutral oil to achieve a crisp coating without overcooking.
- The black vinegar sauce combines multiple vinegars and seasonings; adjust sugar to balance acidity as needed.
- Serve immediately to retain crisp textures; leftovers can be reheated but may lose some crispness.
- For safety, handle oil carefully and maintain consistent frying temperatures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1079 kcal
% Daily Value*
| Calories | 1079kcal | 54% |
| Carbohydrates | 110g | 37% |
| Protein | 38g | 76% |
| Fat | 54g | 83% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 1136mg | 47% |
| Potassium | 2441mg | 52% |
| Fiber | 14g | 56% |
| Sugar | 23g | 46% |
| Vitamin A | 2812IU | 56% |
| Vitamin C | 99mg | 110% |
| Calcium | 104mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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