Black Vinegar Chicken

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Ootoya Style Tori no Kurozu An

"Tori to Yasai No Kurozu An" is a vibrant dish made with crispy fried chicken and crunchy flash-fried vegetables coated in a glossy black vinegar sauce. It's one of the most popular dishes by the popular chain restaurant "Ootoya" and now you can make it at home with my easy recipe!

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Black Vinegar Chicken

Yield

2 servings

Type

Shallow fry

Time

30 minutes

Level

Medium

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what you'll need:

» chicken thigh » soy sauce » sake » grated ginger » grated garlic » potato starch » carrot » eggplant » lotus root » onion » bell pepper

for the sauce:

» light brown sugar » apple vinegar » soy sauce » black vinegar (kurozu) » mirin » sake » water » cornstarch

Marinate chicken

Cut the chicken into bitesize pieces and place them in a container. Add soy sauce, sake, grated ginger and grated garlic. Mix well and marinate for 10 minutes.

1

Kurozu an sauce

Take a jug and add light brown sugar, apple vinegar, soy sauce, black vinegar, mirin, sake, water and cornstarch. Mix until the sugar has dissolved and set aside for later.

2

Soak eggplant

Start heating a pan with about 2-3cm oil (1 inch) to 180°C (356°F). While you wait, roughly cut the eggplant and soak in water for 5 minutes.

3

Cut vegetables

Peel and slice the lotus root and place it in the water with the eggplant. Roughly cut the carrot and cut the onion and bell pepper into squares. 

4

Fry carrot

Once the oil is heated, add the carrot and fry for 3 minutes on each side. 

5

Drain

Transfer to a wire rack to drain. Take the eggplant and lotus root out of the water and dry thoroughly with kitchen paper.

6

Fry eggplant, bell pepper and lotus root

Add the eggplant, bell pepper and lotus root to the oil and fry for 1 minute on each side.

6

Drain

Place on the wire rack to drain off the excess oil.

7

Fry onions

Add the onions and fry for 1 minute before transferring to the wire rack with the other vegetables.

8

Coat chicken

Lower the heat of the oil to 160°C (338°F) and coat the marinated chicken pieces with potato starch.

9

Fry chicken

Add the chicken to the oil and fry for 3 minutes on each side.

10

Crisp up

Increase the heat to 190°C (374°F) and fry for 1 more minute on each side.

11

Drain

Transfer to a wire rack for a few minutes to drain off the excess oil.

12

Combine

Heat a wok with a small amount of oil and add the chicken and vegetables. Give the sauce a mix before adding it to the wok.

13

Thicken

Stir fry over a medium/medium-low heat until thickened and coats the chicken and vegetables.

14

Serve

Dish up and enjoy!

15

check out FULL RECIPE »

See the full post for more information plus substitutes, additional ingredient ideas and storage options!

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