Tori Kurozu-An

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Weekends are a great time to cook, pampering my own craving of new recipes. Today I went with Nami’s Ootoya’s sweet and sour chicken  ( http://www.justonecookbook.com ) or Tori Kurozu-An in Japanese’s menu. Chicken is always my favorite. And this morning I cooked joyfully. Then lunch was amazing, a plate of hot cooked rice and the delicious chicken. I am delightfully full.

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I quote here Nami’s recipe .

2  chicken thighs

3 small tomatoes ( I used 2 big ones )

1 medium carrot

1 medium eggplant

1/2 onion

1/2 green pepper

1/2 cup corn starch

3 cups deep frying oil

Marinade :

2 Tbsp. soy sauce

1 Tbsp. sake

1 tsp.grated ginger with juice

1 clove garlic

Black vinegar sauce :

4 Tbsp. sugar

3 Tbsp. apple cider vinegar

2 Tbsp. soy sauce

1 Tbsp. black vinegar ( I used Balsamic )

1 Tbsp. mirin

1 Tbsp. water

1 Tbsp. sake

2 tsp. corn starch

Instructions

1. Make the marinade. Grate the ginger and garlic. Combine with soy sauce and sake in a bowl. Add the chicken in the marinade after you cut the meat into bite size pieces. Cover and refrigerate for 10 minutes.

2. Combine all the ingredients for Black vinegar sauce . Put aside.

3. Cut all the vegetables into small pieces. Deep  fry the vegetables until they are tender. When they are done, drain the oil on a wire rack or paper towel.

4. As potato and carrot take long to deep fry, boil them first for 10 minutes until they are tender.

5. Coat the chicken in corn starch and deep fry for 5 minutes or until golden brown. Make sure the chicken is cooked through. Drain the oil well on a wire rack or paper towel.

6. Heat the wok and toss the deep fried vegetables and chicken together. When they are re-heated evenly, pour the Black vinegar sauce over the chicken and vegetables, toss and combine. Transfer to a plate and serve.

Itadakimasu !

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