Steps

1. Cut the Chicken Thigh Fillet 1 piece (approx. 300g) into bite-sized pieces.
   🕒 01:49
2. Rub the cut chicken with Salt 1/2 tsp, Sugar 1 tsp, Pepper a pinch, and Cooking Sake (Rice Wine) 1 tbsp. Let it sit for about 15 minutes to marinate.
   🕒 02:37
3. Remove the core from Onion 1/2 medium and cut into bite-sized pieces.
   🕒 03:38
4. Cut off the hard stems from Shiitake Mushrooms 3 pcs and cut into bite-sized pieces.
   🕒 04:03
5. Cut Carrot 100g into small irregular shapes, leaving the skin on.
   🕒 04:27
6. Cut Bell Pepper 2 pcs in half, remove seeds and cores, and cut into irregular shapes.
   🕒 04:58
7. Coat the marinated chicken with Potato Starch (for coating) (to taste) and rub it in.
   🕒 06:10
8. Heat plenty of Vegetable Oil (for frying) in a frying pan over medium heat. Fry the chicken for about 5 minutes until crispy, then remove. (This is the key!) Frying the edges until crispy is crucial for a delicious result when tossing with the sweet and sour sauce.
   🕒 06:35
9. In the same pan, add the carrot and fry over medium heat for about 2 minutes.
   🕒 07:47
10. Once the carrots are fried, add the shiitake mushrooms and cook for about 30 seconds.
    🕒 08:22
11. Remove the carrots and shiitake mushrooms from the pan.
    🕒 08:41
12. In the same pan, add the onion and fry for about 1 minute.
    🕒 08:52
13. Once the onion is fried, add the bell pepper and cook for about 20 seconds.
    🕒 09:08
14. Remove the onion and bell pepper from the pan.
    🕒 09:24
15. In a bowl, combine Vinegar 3 tbsp, Lemon Juice 1 tbsp, Water 3 tbsp, Sugar 2 tbsp, Soy Sauce 1/2 tsp, Ketchup 3 tbsp, and Potato Starch 1 tsp. Mix well.
    🕒 09:49
16. Remove excess oil from the frying pan. Pour in the mixed sweet and sour sauce and heat over medium heat. Stir while heating, and once it thickens, bring it to a boil thoroughly. (This is the key!) If the potato starch isn't cooked properly, the sauce will become watery over time, so ensure it simmers.
    🕒 10:26
17. Once the sweet and sour sauce is boiling, reduce heat to low. Add back the reserved chicken and all the vegetables. Toss briefly to coat everything evenly and until the chicken is heated through. It's done!
    🕒 11:19
18. Serve on a plate.
    🕒 12:07