Marinate

1. Put the chicken thigh into a container with, 2 tsp soy sauce, 1 tsp sake, ½ tsp ginger paste and ½ tsp garlic paste.
   
2. Mix well to make sure all of the chicken is coated in the marinade and leave for 10 minutes.

Kurozuan Sauce

1. Take a jug or bowl and add 3½ tbsp granulated sugar, 2 tbsp apple cider vinegar, 1½ tbsp soy sauce, 2 tsp black vinegar, 2 tsp mirin, 1 tbsp sake, 1 tbsp cold water and 1 tsp corn starch.
2. Mix well until there are no more lumps of corn starch and the sugar has dissolved.
   
3. Set aside for later.

Prepping

1. Take a large frying pan and pour in vegetable oil until it's about 2cm high (approx 1 inch). Heat the oil to 180°C (approx 355°F).
   
2. Chop the aubergine (eggplant) into chunky bitesize pieces with the skin on, and soak in water for 5 minutes.
   
3. Peel the carrot and cut it into 3~4cm pieces. (approx 1½ inches)
   
4. If you're using lotus root peel it and cut into 8mm thick slices. (approx 1/4 inch) Wash and dry after cutting.
5. Cut the green pepper and white onion into 2cm (approx 1 inch) pieces.
   

Frying

1. When the oil is heated, add the carrot and fry for 3 minutes on each side.
   
2. Remove the carrot and place on a wire rack to allow the excess oil to drip off (you can also place them on a paper towel to help absorb the oil).
   
3. Remove the aubergine from the water and dry each piece thoroughly with a paper towel. Place each piece into the oil with the green pepper (and lotus root if using) and fry for 1 minute.
   
4. Take the aubergine and green pepper (and lotus root) out of the oil and place on the wire rack.
   
5. Add the onion to the oil and fry for 1 min. Once finished, add the onion to the wire rack.
   
6. Lower the heat to 170°C (340°F).
7. Sprinkle 2-3 tbsp of corn starch onto a plate.
   
8. Take the marinated chicken and coat each piece with corn starch before adding it to the oil.
   
9. Fry the chicken for 3 minutes on each side.
   
10. Increase the heat to high (about 190°C / 375°F) for 1 minute on each side and then remove the chicken from the oil and place on a wire rack to allow the oil to drip off.
    
11. Finally, heat a large frying pan or wok on medium and add a small drizzle of oil.
    
12. Add the vegetables and chicken to the pan.
    
13. Take the jug of sauce and give it a mix before pouring it into the pan over the chicken and vegetables.
    
14. Stir fry until the sauce is thickened and coats the chicken and vegetables (it will only take a few minutes).
    
15. Serve up and enjoy!