Steps

1. Slice 1 section (approx. 120g) of lotus root into half-moons with the skin on, cutting to about 1cm thick.
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2. Soak the sliced lotus root in water to prevent discoloration.
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3. Slice 1 (approx. 120g) sweet potato into 1cm thick rounds with the skin on.
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4. Soak the sliced sweet potato in water to prevent browning.
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5. Slice 1 piece (approx. 300g) of chicken breast along the center tendon into pieces, then cut each into 1cm thick slices.
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6. Lightly pound the surface of the cut chicken breast to tenderize it and help the sauce adhere.
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7. Sprinkle 1/3 tsp salt onto the pounded chicken breast.
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8. Add 2 tbsp of Cooking Sake (Rice Wine) to the chicken breast and mix to marinate, which removes any gamey odor and keeps it juicy.
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9. Coat the chicken breast generously with 4-5 tbsp of potato starch. This protects the meat, keeps it tender, and helps the sauce cling. Ensure the surface is completely coated until no moisture is visible.
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10. Drain the lotus root and sweet potato that were soaking in water.
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11. Lightly coat the drained root vegetables with 1-2 tbsp of potato starch. [This is the key!] Slow cooking will bring out their sweetness and help them absorb the sauce.
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12. Add a generous amount of 4 tbsp of vegetable oil to a frying pan and heat it.
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13. Add the potato starch-coated root vegetables to the pan and cook slowly over low heat. [This is the key!] Cooking slowly without rushing over low heat will draw out the vegetables' natural sweetness, enhancing their flavor.
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14. Once the root vegetables are golden brown and tender, remove them from the pan temporarily.
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15. Add a little more vegetable oil to the same pan and heat it slightly.
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16. Add the potato starch-coated chicken breast to the pan and cook without moving until it's golden brown on one side.
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17. In a bowl, combine all the [A] sauce ingredients (3 tbsp soy sauce, 3 tbsp Cooking Sake (Rice Wine), 2 tbsp sugar, 1 tbsp vinegar, 1 clove grated garlic, 2 tsp white sesame seeds) and mix well to create the sweet and sour sauce.
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18. Once one side of the chicken breast is golden brown, flip it and cook the other side similarly.
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19. After both sides of the chicken are golden brown, wipe off any excess oil from the pan with a paper towel.
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20. Return the cooked root vegetables to the pan.
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21. Pour the prepared sweet and sour sauce over everything and coat thoroughly.
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22. Transfer to a serving dish. It's ready!
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