Steps

1. Thoroughly wash the 2 large sweet potatoes, keeping the skins on.
   🕒 00:18
2. Lightly pat the washed sweet potatoes dry, trim the ends, and cut into bite-sized chunks.
   🕒 00:22
3. Place the cut sweet potatoes in a bowl and cover with water. Add a small amount of vinegar and mix. Let sit for 5 minutes to remove excess starch. [This is the key!] Adding vinegar helps prevent the cut surfaces of the potatoes from discoloring.
   🕒 00:49
4. After 5 minutes, drain the sweet potatoes in a colander and thoroughly pat them dry with paper towels. [This is the key!] Thoroughly drying the potatoes prevents oil splattering when frying.
   🕒 01:16
5. Deep-fry the sweet potatoes at 160°C (320°F) for 5 minutes. [This is the key!] The starch in sweet potatoes will naturally make them crispy when fried like this. Maintain the oil temperature at 160°C (320°F).
   🕒 01:50
6. After 5 minutes, remove the sweet potatoes from the oil.
   🕒 02:36
7. In a frying pan, combine 60g sugar, 90g Mirin (Sweet Rice Wine), 30g honey, and 2 tsp soy sauce.
   🕒 02:56
8. Heat the sauce over medium heat, stirring constantly to prevent burning. [This is the key!] The sauce is ready when you can see the bottom of the pan for a moment when you stir with a spatula. Be careful not to overcook, as it will burn and affect the flavor.
   🕒 03:15
9. Add all the fried sweet potatoes to the thickened sauce and return to low heat. [This is the key!] Be careful not to overcook here, as they will become too hard, and if it's too runny, the sauce won't coat well. Judge the consistency carefully.
   🕒 03:55
10. Once the Candied Sweet Potatoes are done, spread them on a baking sheet lined with parchment paper to cool slightly.
    🕒 04:33
11. Let them cool at room temperature. The glaze will harden as it cools, and they are ready to serve.
    🕒 04:45