Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Boneless skinless chicken - minced

  2. 1 teaspoon 5ml Cornstarch

  3. 1 1/2 tablespoons 22ml Soy sauce

  4. 1 1/2 teaspoons 7 1/2ml Chinese black vinegar

  5. 1 1/2 teaspoons 7 1/2ml Sugar

  6. 1 teaspoon 5ml Chinese rice wine

  7. 1 teaspoon 5ml Sesame oil

  8. 1 teaspoon 5ml Ketchup

  9. 1 teaspoon 5ml Chili garlic sauce For The Dish

  10. 3/4 lb 340g / 11oz Asian eggplant - stems removed, And cut crosswise into 2" lengths Vegetable oil - for deep-frying

  11. 1 tablespoon 15ml Minced garlic

  12. 2 teaspoons 10ml Minced ginger

  13. 1/4 cup 10g / 0.4oz Thai or regular basil - leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Marinate the chicken: Stir the chicken, cornstarch and rice wine together in a small bowl until well blended. Let stand for 10 minutes. For the Sauce: Stir the soy sauce, black vinegar, sugar, rice wine, sesame oil, ketchup and chili garlic sauce together in a separate bowl until blended. For the Dish: Pour enough oil into a 2-quart pan to fill 3 inches. Heat over medium heat to 375 degrees. Deep-fry the eggplant, in batches, until the skins are bright purple, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the oil. Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the chicken and stir-fry until crumbly, about 2 minutes. Pour in the sauce. Bring to a boil. Scoop onto a warm serving platter, scatter the basil leaves over the top and serve hot. This recipe yields 4 servings.


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