Stir-Fried Eggplant & Chicken with Crispy Fried Shallot



2 egg plant (472g) (cut into strips)

335g boneless & skinless chicken breast (cut into bite-sized pieces)

50g shallot (peeled and sliced)

1 red chilli (seeded and cut into wedges)

3 dried chillies (cut into half)

Adequate cooking oil for deep-frying


¼ tsp salt

1 tbsp egg white

1 tbsp tapioca starch


2 tbsp Kikkoman soy sauce

1 tbsp mirin

1 tbsp sake

1 tbsp sugar

1 tsp cooking caramel

½ cup water


½ tsp potato starch mixed with 2 tsp water


Some cilantro leaves

Preparation Instructions:

  1. Marinate the chicken pieces with salt and egg white. Mix to combine, add in tapioca starch, mix to combine.
  2. Heat up a non-stick skillet with adequate cooking oil for deep-frying. Deep-fry the marinated chicken pieces until golden brown. Remove and drained.

3 Use the remaining oil to deep-fry the eggplant until cooked. Remove and drained.

  1. Heat up a wok with some cooking oil, saute the sliced shallot until crispy and golden brown. Remove and drained.
  2. Leave 2 tbsp of shallot oil in the wok. Saute the dried chilli until fragrant.
  3. Add in the deep-fried chicken pieces and seasonings. Bring to a boil and simmer for 2 minutes.
  4. Add in deep-fried eggplant, red chilli and stir to combine.
  5. Thicken the sauce with potato starch solution.
  6. Dish out to a serving bowl, garnish with crispy fried shallot, cilantro leaves and serve.

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