Chop up the pepper roughly. Cut up the carrot into thin pieces. Cut the onion in half and cut into wedges. Combine the ◎ ingredients.
Cut the chicken diagonally into bite sized pieces. Sprinkle the chicken with a little salt and 1 tablespoon of katakuriko (not listed) and massage well into the chicken.
Heat some oil in a frying pan and pan fry the chicken. Take the chicken out when it turns pale. Stir fry the vegetables.
When the onion is translucent, wipe out any excess fat in the pan, add the ◎ ingredients and bring to a boil. Add the chicken; after simmering for a bit the sauce will thicken.
It's also delicious to use cut-up leftovers from the previous night's karaage.
Story Behind this Recipe
My kids can't eat very sour food yet, so I wondered if I could still make tasty sweet and sour chicken while minimizing the sourness. This is for kids, not adults, but I also recommend it to people who don't like sour flavors.
When the chicken turns pale in Step 2, please be sure to take it out. The chicken will continue cooking with residual heat, so it will be very tender. Since the chicken is dusted with katakuriko potato starch flour while it's being prepped the dish will become thickened from that after a while, but to thicken the sauce even more, you can add in additional katakuriko potato starch flour dissolved in water.