Sweet and sour stir-fry (chicken and sweet potato) | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Remove excess skin, sinew, and fat from chicken thighs.
Cut into bite-sized pieces and rub with sugar (1/2 teaspoon).
Then sprinkle with salt and black pepper and mix.
Peel the lotus root, cut off the tip, and cut into 1-1.5 cm wide half-moon slices.
Soak the cut lotus root in water for 5 to 10 minutes and drain.
Cut off both ends of the sweet potato and cut into 1 cm wide round slices.
Soak the cut sweet potatoes in water for 5 minutes.
After that, drain the water, cover with plastic wrap and heat in a 600W microwave oven for 4 minutes.
After heating, give it to a colander and cut the strainer.

Put chicken thighs and lotus root in a plastic bag and add potato starch.
Fill a plastic bag with air, close it and shake it, then sprinkle potato starch all over.

Add (A) to the container and mix.

フライパンにサラダ油をひき、鶏もも肉とれんこんを入れ、弱めの中火にかける。
2分程焼き、鶏もも肉に焼き色がついたら、鶏もも肉とれんこんを裏返す。
弱火にして蓋をし、2分程蒸し焼きにする。
火を止め、余分な油をキッチンペーパー等で拭き取る。
さつまいもを入れ、全体を混ぜ合わせる。
3のタレを回し入れ、中火にかけ、タレを煮絡める。
タレにとろみがついたら火を止め、白ごまを振って完成。