Chicken and Vegetable Black Vinegar Nanban-zuke

Cut sweet potato, kabocha, lotus root, garlic scapes, bell pepper, and onion into bite-size pieces. Peel the lotus root.

Make the marinade: combine water, soy sauce, black vinegar, rice vinegar, brown sugar, honey, sesame oil, and yuzu pepper, stirring until the sugar dissolves. Stir in the sliced onion.

Lightly dust the chicken with potato starch.

Deep-fry the cut vegetables in 160°C / 320°F oil, starting with the firmer ones. Quick-fry the bell pepper and garlic scapes.

Fry the chicken at medium-high heat until the surface is crisp.

Submerge the fried chicken and vegetables in the marinade and rest for 20 minutes to absorb the flavors.