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Sweet and Sour Chicken (Ootoya Tori Kurozu-An)
4.6 from 66 votes

Sweet and Sour Chicken (Ootoya Tori Kurozu-An)

Sweet and Sour Chicken (Ootoya Tori Kurozu-An) features marinated chicken thighs coated in potato starch and deep-fried alongside potatoes, lotus root, carrot, eggplant, onion, and green pepper. The fried items are then combined with a black vinegar-based sauce blending sugar, soy sauce, black vinegar, mirin, and sake for a balanced tangy and sweet flavor. This layered dish delivers crispy textures offset by a glossy, savory sauce with mild acidity.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 2
Calories: 1079 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. Gather all the ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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
  1. 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.
  2. 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
  1. 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
  1. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 1079

% 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.