Steps

1. Peel the lotus root and cut into 5mm thick half-moon shapes.
   🕒 00:50
2. Soak the cut lotus root in water for about 5 minutes to remove bitterness.
   🕒 01:02
3. In a bowl, combine 3 tbsp mayonnaise, 1/2 tbsp sugar, 1 tbsp ketchup, 1/2 tbsp soy sauce, 1/2 tbsp vinegar, and 1 tsp grated garlic.
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4. Cut the chicken thigh, skin on, into half lengthwise, then diagonally slice into 1cm thick pieces.
   🕒 01:35
5. Sprinkle the chicken thigh with 2 tsp cooking sake and a pinch of salt, then knead until the watery texture disappears. 【Key Tip!】 Kneading will result in tender, juicy, and moist chicken.
   🕒 01:47
6. Place the kneaded chicken and drained lotus root into a bag with 4 tbsp potato starch.
   🕒 02:04
7. Close the bag and shake to evenly coat the chicken and lotus root with potato starch. 【Key Tip!】 Coating with potato starch ensures the sauce will adhere well at the end.
   🕒 02:17
8. Add oil to a frying pan and heat over medium heat.
   🕒 02:25
9. Arrange the potato starch-coated lotus root and chicken in the heated frying pan, and sear until browned on the bottom.
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10. Flip when browned.
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11. Cover with a lid and steam-fry over low-medium heat for 2 minutes. 【Key Tip!】 Cutting the lotus root to about 5mm thick ensures it cooks in the same time as the chicken, maintaining a crisp texture.
    🕒 03:11
12. Transfer the steamed chicken and lotus root to the bowl with the prepared mayonnaise sauce.
    🕒 03:24
13. Mix everything together to thoroughly coat the ingredients with the mayonnaise sauce.
    🕒 03:29
14. Serve on a plate and sprinkle with dried parsley, if desired.
    🕒 03:37