I made a Japanese Sweet & Sour Chicken like Ootoya

2 comments

1. Sweet and sour was always one of those things I liked more in theory than in practice… until I had it in Japan. The Japanese version employs a potato starch coating before the chicken is fried, which creates a more delicate coating that makes the sauce stick to the ingredients better.
   The sauce is not only sweet/sour but also has a savory dimension, making it go well with rice. I used black vinegar, rice vinegar, sake, soy sauce, and sugar for my version of the sauce. The sake and soy sauce add boatloads of umami, and the black vinegar adds a rich earthy flavor and mild sweetness. When the sauce is tossed with the chicken and veggies, it glazes the ingredients, so you don’t end up with a thick, gummy sauce. If you wanna try this out for yourself, I have a [recipe here](https://youtu.be/9FSfxTqW9E4).

2. Looks nice