Once the oil has finished heating, add the carrot and fry for 3 minutes on each side.
Remove the carrot and place on a wire rack to allow the excess oil to drip off.
Remove the eggplant and lotus root from the water and dry each piece thoroughly with kitchen paper. Place each piece into the oil along with the green pepper and fry for 1 minute.
After one minute, remove and drain on the wire rack.
Add the onion to the oil and fry for 1 min. Once finished, transfer to the wire rack and reduce the heat to 170 °C (338 °F).
Sprinkle 2 tbsp potato starch onto a plate and roll each piece of marinated chicken in the starch before placing it into the oil.
Fry the chicken for 3 minutes on each side.
After 6 minutes in total, increase the heat to 190 °C (374 °F) and fry for 1 more minute on each side.
Transfer the chicken to a wire rack to allow the excess oil to drip off.
Finally, heat a large frying pan or wok on medium, add a small drizzle of oil and then add the fried vegetables and chicken. Take the jug of sauce from earlier and give it a mix before pouring it into the pan.
Stir fry until the sauce has thickened and coats the chicken and vegetables.
Serve up and enjoy!