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Kurozuan Sweet and Sour Chicken side view

Ootoya's Black Vinegar Sweet and Sour Chicken (鳥と野菜の黒酢あんかけ)


  • Author: Yuto Omura
  • Total Time: 30 minutes
  • Yield: 2 portions 1x

Description

Learn how to make Ootoya's number one most popular dish, "Tori to Yasai no Kurozuan"(鶏と野菜の黒酢あん). Delicious fried chicken with crunchy vegetables in a sweet and sour black vinegar sauce. (Serves 2) Perfect with rice, miso soup and pickles.


Ingredients

Scale

Marinade

  • 250g (½lb) Chicken thigh cut into small bitesize pieces
  • 2 tsp Soy sauce
  • 1 tsp Sake (or white wine)
  • ½ tsp Ginger paste
  • ½ tsp Garlic paste

Sauce

  • 3½ tbsp Granulated sugar
  • 2 tbsp Apple cider vinegar
  • 1½ tbsp Soy sauce
  • 2 tsp Kurozu Black vinegar
  • 2 tsp Mirin
  • 1 tbsp Sake (or white wine)
  • 1 tbsp Water
  • 1 tsp Corn starch

Vegetables

  • Oil for shallow frying
  • ½ Carrot
  • 1 small (or ½ large) Aubergine (eggplant)
  • 3~4cm (1½ inches) Renkon Lotus Root (optional)
  • ½ White Onion
  • 1 Green (bell) pepper (or 2 piman peppers)
  • 2-3 tbsp Corn starch (for coating the chicken)

Instructions

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.
    marinate the chicken pieces
  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.
    smooth mixed kurozuan sauce
  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).
    2cm oil
  2. Chop the aubergine (eggplant) into chunky bitesize pieces with the skin on, and soak in water for 5 minutes.
    soaking the aubergine (eggplant) for 5 minutes
  3. Peel the carrot and cut it into 3~4cm pieces. (approx 1½ inches)
    carrot pieces
  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.
    onion and green peppers cut into 1 inch pieces

Frying

  1. When the oil is heated, add the carrot and fry for 3 minutes on each side.
    fry the carrot 3 mins 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).
    carrots placed on wire rack
  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.
    green bell pepper and aubergine (eggplant) shallow frying
  4. Take the aubergine and green pepper (and lotus root) out of the oil and place on the wire rack.
    Aubergine (eggplant) on mesh spoon
  5. Add the onion to the oil and fry for 1 min. Once finished, add the onion to the wire rack.
    shallow frying onions
  6. Lower the heat to 170°C (340°F).
  7. Sprinkle 2-3 tbsp of corn starch onto a plate.
    coating chicken with corn starch
  8. Take the marinated chicken and coat each piece with corn starch before adding it to the oil.
    chicken shallow frying in a pan
  9. Fry the chicken for 3 minutes on each side.
    turning the fried chicken thigh
  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.
    fried chicken thigh in a pan
  11. Finally, heat a large frying pan or wok on medium and add a small drizzle of oil.
    add oil to new pan
  12. Add the vegetables and chicken to the pan.
    add vegetables and chicken to the new pan
  13. Take the jug of sauce and give it a mix before pouring it into the pan over the chicken and vegetables.
    pouring the kurozuan sauce into the pan
  14. Stir fry until the sauce is thickened and coats the chicken and vegetables (it will only take a few minutes).
    fried chicken and vegetables coated in a thickened kurozuan sauce
  15. Serve up and enjoy!
    kurozuan chicken picked up with chopsticks

Notes

This dish can be made with pork or fish too.

If you don't want to deep fry, you can stir fry the vegetables instead. (Cooking time might be longer).

If you can't get black vinegar, mix 1 tsp of rice vinegar with 1 tsp balsamic vinegar.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Meat
  • Method: Shallow Fry
  • Cuisine: Japanese

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