Steps

1. Peel and thinly slice 150g of lotus root into 1cm thick rounds. Soak in water for about 5 minutes.
   🕒 00:39
2. In a bowl, combine 2 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Vinegar, 1 tbsp Sugar, and optional sliced chili peppers. Mix well to create the sweet and sour sauce.
   🕒 01:00
3. Remove the skin from 1 chicken breast (300g). Slice it in half lengthwise, then cut into thin strips about 5cm wide.
   🕒 01:18
4. Season the sliced chicken with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt. Rub well and let it marinate for 10 minutes.
   🕒 01:43
5. Drain the soaked lotus root thoroughly. Place it in a resealable bag, add 1.5 tbsp Potato Starch, close the bag, and shake to coat evenly.
   🕒 01:58
6. Heat vegetable oil in a frying pan and arrange the potato starch-coated lotus root.
   🕒 02:17
7. Once the bottom of the lotus root is browned, flip them over.
   🕒 02:37
8. Reduce heat to medium-low, cover, and steam-fry for approximately 1 minute 30 seconds. This cooking time helps to maintain a pleasant texture.
   🕒 02:45
9. Once cooked, transfer the lotus root to a separate plate.
   🕒 03:03
10. Add 2 tbsp Potato Starch to the marinated chicken and coat evenly.
    🕒 03:11
11. Add more vegetable oil to the same frying pan and arrange the chicken pieces.
    🕒 03:11
12. Once the chicken is browned on one side, flip it over.
    🕒 03:33
13. Reduce heat to medium-low, cover, and steam-fry.
    🕒 03:44
14. Once the chicken is cooked through, add the reserved lotus root and toss briefly.
    🕒 03:55
15. Increase the heat to high and pour the prepared sweet and sour sauce around the edge of the pan.
    🕒 03:55
16. Stir constantly over high heat until the sauce thickens and coats everything.
    🕒 03:55
17. Transfer the coated dish to a serving plate.
    🕒 04:23
18. Garnish with chopped green onions (about 1/2 stalk) and toasted sesame seeds (white and black, to taste) to finish.
    🕒 04:33