A popular Japanese restaurant Ootoya's copycat Sweet and Sour Chicken (Tori Kurozu-An) recipe. Easy Japanese Recipes at JustOneCookbook.com

Sweet and Sour Chicken (Ootoya Tori Kurozu-An)

Course: Main Course
Cuisine: Japanese
Keyword: ankake, black vinegar
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2
Author: Namiko Chen
A copycat recipe of "Tori Kurozu-An" from Ootoya 大戸屋, this Japanese-style Sweet and Sour Chicken uses black rice vinegar in the sauce to create a deep, malty savory flavor.



  • 2 Tbsp soy sauce
  • 1 Tbsp sake
  • 1 tsp ginger (grated, include juice)
  • 1 clove garlic

Black Vinegar Sauce:


  1. Gather all the ingredients.

    Sweet and Sour Chicken IngredientsSweet and Sour Chicken Ingredients
  2. Make the marinade. Grate the ginger and garlic. Combine the ginger, garlic, soy sauce and sake in a large bowl.
    Sweet and Sour Chicken 1
  3. Trim off and discard any excess fat from the chicken, then cut the meat into bite size pieces and add them to the marinade. Cover and refrigerate for 10 min.
    Sweet and Sour Chicken 2
  4. Combine all the ingredients for Black Vinegar Sauce and mix well together.
    Sweet and Sour Chicken 3
  5. Cut the potato in half and carrot into small pieces. For carrot, I use “rangiri” cutting technique to create more surface space so that they will cook faster and look pretty.
    Sweet and Sour Chicken 4
  6. Potatoes and carrots take too long to deep fry; therefore we boil them first for 10 minutes until they are tender. Drain and set aside.
    Sweet and Sour Chicken 5
  7. Cut the lotus root to 1/8” slices and eggplant into ½” slices.
    Sweet and Sour Chicken 6
  8. Cut onion and green peppers in wedges and cut half in length-wise.
    Sweet and Sour Chicken 7
  9. In a deep fryer or heavy-bottomed pot, add 3 cups of oil (adjust the amount of oil depend on the size of your deep fryer. You will need at least 2 inches of oil in the pot.). Preheat the oil to 340F (170C). Using paper towel, pat dry the vegetables before you add them into the oil. Deep fry until they’re tender. Be careful not to over/under cook. When they’re done, drain the oil on a wire rack or paper towel.
    Sweet and Sour Chicken 8
  10. Next, coat the chicken in potato starch and deep fry at 340F (170C) for 5 minutes or until golden brown. If the chicken is being browned too quickly, adjust the heat and make sure the chicken is cooked through. Drain the oil well on a wire rack or paper towel.
    Sweet and Sour Chicken 9
  11. When the chicken is done deep frying, 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.
    Sweet and Sour Chicken 10

Recipe Notes

Black vinegar:  If you use Chinese black vinegar, please cut down the amount to half of original recipe (should be 1/2 Tbsp) as Chinese black vinegar has stronger flavor.


Recipe slightly adapted from Ootoya Tori Kurozu-An recipe.


Are you new to deep frying? Read a post about How To Deep Fry here.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.