Spicy Chinese Eggplant (Aubergine) and Chicken
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- Ready In:
- 1 lb eggplant
- 1 lb chicken
- 1 teaspoon garlic
- 1 tablespoon cornstarch
- canola oil
- green onion
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 tablespoon chili paste
- 1 tablespoon sesame oil
- Combine Spicy Sauce Ingredients.
- Cut up chicken to desired size.
- Peel eggplant and cut up to desired size.
- Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
- Stir Fry garlic in wok, about 10 seconds.
- Cook chicken.
- Add Spicy Sauce into wok and simmer then add cornstarch.
- Add eggplant and stir, about 30 seconds.
- Serve and Enjoy!
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I started making this with every intention of sticking to the recipe, but after the chicken and eggplant were cut, I realized that I was out of oyster sauce. So I subbed 2 tbsp hoisen sauce and 2 tbsp fish sauce. Don't know how different this flavor was, but we loved the way it turned out. My DH went back for seconds, which is pretty unusual, and my DD's very picky BF actually liked it (and according to DD "he doesn't ususally like stuff). I used 4 Chinese eggplants and 2 chicken breast halfs, and doubled the sauce (except for the chili sauce). Served over brown rice. Will absolutely be making this again. Oh, I just remembered that I added a bag of bean sprouts at the end, just because I had them and didn't want them to go bad, and we really liked the crunch they added. Thank you!!
This was so easy to prepare. All in one pot! Instead of deep frying my eggplant, I just pan fried it and then later re-added it, per the directions. Onion? oops...just realized I forgot that too--but it was still very tasty. I did double up the amount of sauce, because I like things very saucy. Thanks for posting the recipe, Jordana!
We liked this, I'm giving it 4 because I had to tweak it slightly for a little more depth in flavor. Of course I also have an insanely picky family. I used 4 jap. eggplants, no chicken, had to increase the sauce for all the eggplant I was using. I added fresh chopped ginger and some ground fennel (my secret ingredient for Asian sauces), slight increase to the garlic, and sugar amounts. Big increase to the quantity of chili sauce. I also used rice vinegar, and less oyster sauce out of past experience, and personal taste. I also didn't fry the eggplant. But even without changes I think most people would find it rather good, it looks like a lot of changes but most were rather small ones. (oh ya, I forgot to add the onion)