Steps

1. Remove excess fat, tendons, and bones from chicken thigh (boneless) 1 pc (approx. 300g) and cut into bite-sized pieces.
   🕒 02:24
2. Season the cut chicken with salt a pinch and pepper a pinch, then let it sit for a while.
   🕒 03:05
3. Trim the roots of shimeji mushrooms 1 pack (100g) and separate them by hand. [Key Tip!] Washing mushrooms can make them watery and lose their aroma, so it's generally best to use them unwashed. If you're concerned, you can wipe the surface with a paper towel.
   🕒 03:32
4. Peel lotus root 100g and cut into 1cm thick half-moon shapes (or diagonal slices if large). [Key Tip!] Using a peeler will allow you to peel the lotus root thinly and neatly.
   🕒 04:30
5. Finely chop scallions to taste.
   🕒 11:53
6. Lightly coat the separated shimeji mushrooms and sliced lotus root with potato starch to coat. Since lotus root releases moisture, use a bit more potato starch than for the mushrooms.
   🕒 05:51
7. Evenly coat the seasoned chicken with potato starch to coat.
   🕒 06:16
8. In a pan, combine [A] Water 150cc, [A] Cooking Sake (Rice Wine) 2 tbsp, [A] Soy Sauce 2 tbsp, and [A] Kanro Ame (Hard Candy Drops) 8 pieces. Heat over low heat, stirring until the candy drops are completely dissolved. [Key Tip!] Stir frequently while the candy is dissolving. Soaking the candy drops in water beforehand can shorten the dissolving time.
   🕒 06:37
9. Heat about 2cm of vegetable oil in a separate pan to 170°C (340°F). Fry the chicken coated with potato starch for 5-6 minutes until cooked through.
   🕒 07:20
10. Fry the lotus root coated with potato starch in the same oil for 2-3 minutes.
    🕒 09:11
11. Fry the shimeji mushrooms coated with potato starch in the same oil for 1-2 minutes.
    🕒 09:49
12. Add [B] White Sesame Seeds (ground) 1 tbsp and [B] Ichimi Togarashi (Chili Pepper Powder) a pinch to the prepared sweet glaze and mix.
    🕒 10:54
13. Add the fried chicken, lotus root, and shimeji mushrooms to the glaze and quickly simmer over low heat to coat.
    🕒 11:06
14. Transfer to a serving dish, sprinkle with the chopped scallions, and serve.
    🕒 11:37