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    Sweet and Sour Chicken (Ootoya Tori Kurozu-An)

    Japanese
    New
    ​

    2 servings

    porciones

    30 minutes

    tiempo activo

    1 hour

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    2 chicken thighs (11 oz, 312 g) 11 312

    3 potatoes

    3 inches lotus root (renkon)

    ½ carrot

    1 Japanese or Chinese eggplant

    ½ onion

    ½ green pepper

    ½ cup potato starch or cornstarch

    3 cups neutral oil (for deep-frying)

    1 tsp ginger (grated, with juice)

    1 clove garlic

    2 Tbsp soy sauce

    1 Tbsp sake

    4 Tbsp sugar

    3 Tbsp apple cider vinegar

    2 Tbsp soy sauce

    1 Tbsp Japanese black vinegar (kurozu) (If you use Chinese black vinegar, use ½ Tbsp as it has a stronger flavor) ½

    1 Tbsp mirin

    1 Tbsp water

    1 Tbsp sake

    2 tsp potato starch or cornstarch

    Instrucciones

    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.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    1079 kcal

    Grasa Total

    54 g

    Grasa Saturada

    11 g

    Grasa No Saturada

    38 g

    Grasa Trans

    1 g

    Colesterol

    153 mg

    Sodio

    1136 mg

    Carbohidratos Totales

    110 g

    Fibra Dietética

    14 g

    Azúcares Totales

    23 g

    Proteína

    38 g

    2 servings

    porciones

    30 minutes

    tiempo activo

    1 hour

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    2 chicken thighs (11 oz, 312 g) 11 312

    3 potatoes

    3 inches lotus root (renkon)

    ½ carrot

    1 Japanese or Chinese eggplant

    ½ onion

    ½ green pepper

    ½ cup potato starch or cornstarch

    3 cups neutral oil (for deep-frying)

    1 tsp ginger (grated, with juice)

    1 clove garlic

    2 Tbsp soy sauce

    1 Tbsp sake

    4 Tbsp sugar

    3 Tbsp apple cider vinegar

    2 Tbsp soy sauce

    1 Tbsp Japanese black vinegar (kurozu) (If you use Chinese black vinegar, use ½ Tbsp as it has a stronger flavor) ½

    1 Tbsp mirin

    1 Tbsp water

    1 Tbsp sake

    2 tsp potato starch or cornstarch

    Instrucciones

    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.

    9

    To Cook

    10

    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.

    11

    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.

    12

    To Add the Sauce and Serve

    13

    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.

    14

    To Store

    15

    You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.