Chicken, Sweet Potato, and Lotus Root Stir-fry in Sweet and Sour Sauce
This autumn dish features chicken thigh, sweet potatoes, and lotus root stir-fried in a savory-sweet vinegar glaze that pairs perfectly with rice. By using the microwave to pre-cook the potatoes and steaming them in the pan, you can achieve a juicy, tender, and crunchy texture in no time.
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🍳 Cooking Flow
Cut the lotus root and sweet potato, then soak in water to remove excess starch (microwave the sweet potato at 600W for 5 minutes). → Cut the chicken into bite-sized pieces and coat in a bag with the lotus root and potato starch. → Whisk together the sauce ingredients (soy sauce, mirin, sake, vinegar, and sugar) to make the sweet and sour glaze. → Steam-fry the chicken and lotus root in a pan until cooked through. → Add the sweet potato, sweet and sour glaze, and black sesame seeds, then stir-fry until coated.
Cooking Steps
Brief Cooking Order
Cut the lotus root and sweet potato, then soak in water to remove excess starch (microwave the sweet potato at 600W for 5 minutes). → Cut the chicken into bite-sized pieces and coat in a bag with the lotus root and potato starch. → Whisk together the sauce ingredients (soy sauce, mirin, sake, vinegar, and sugar) to make the sweet and sour glaze. → Steam-fry the chicken and lotus root in a pan until cooked through. → Add the sweet potato, sweet and sour glaze, and black sesame seeds, then stir-fry until coated.
Introduction
This autumn dish features chicken thigh, sweet potatoes, and lotus root stir-fried in a savory-sweet vinegar glaze that pairs perfectly with rice. By using the microwave to pre-cook the potatoes and steaming them in the pan, you can achieve a juicy, tender, and crunchy texture in no time.
Step 1
Peel the lotus root, slice into 1cm thick rounds, then cut into half-moons. Soak in water for about 10 minutes to remove excess starch.
Step 2
Trim both ends of the sweet potato, cut into bite-sized irregular pieces (rangiri), and soak in water for about 5 minutes.
Step 3
Remove excess skin, yellow fat, and tendons from the chicken thigh, separate the thick and thin parts, and cut into bite-sized pieces.
Step 4
Drain the sweet potato, place in a heat-resistant bowl, cover loosely with plastic wrap (leaving one corner open for steam), and microwave at 600W for 5 minutes. Once tender enough to be pierced by a skewer, wipe away any moisture collected at the bottom of the bowl.
Step 5
Drain the lotus root and pat it thoroughly dry with a paper towel. Place the lotus root, chicken, and 2.5 tablespoons of potato starch into a plastic bag, puff it up with air, and shake to coat everything evenly.
Ingredients List
Important Notes
💡 Pre-heating the sweet potato in the microwave shortens the stir-frying time and enhances its natural sweetness.
⚠️ Thoroughly pat the lotus root dry with a paper towel before adding the potato starch to ensure an even, crispy coating.
🍳 Steam-frying the chicken and lotus root with the lid on ensures they cook quickly and remain plump and juicy inside.
✨ Make sure to dissolve the sugar completely in the sauce before stir-frying to ensure an even flavor throughout.
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