Spicy Chicken and Eggplant Stir-Fry
Spicy & Sweet Chicken and Eggplant Stir-Fry ♧
This chicken and eggplant stir-fry is made with plenty of chili powder and a generous amount of oil for a deliciously spicy kick. It’s perfect served over rice as a donburi, and even kids will love the delightful taste of eggplant. The slightly spicy yet sweet flavor profile is truly enticing and appetizing.
Main Ingredients- 200g chicken thigh meat (or breast meat)
- 1/3 onion, thinly sliced
- 1/2 eggplant, cut into bite-sized cubes
- 1 handful of chives, chopped
Seasoning Ingredients- 1.5 Tbsp chili powder (adjust for spice level)
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp minced garlic
- 1 Tbsp glutinous rice flour or all-purpose flour (for sauce consistency)
- 1 Tbsp water
- 1 Tbsp soy sauce (adjust saltiness)
- 1.5 Tbsp chili powder (adjust for spice level)
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp minced garlic
- 1 Tbsp glutinous rice flour or all-purpose flour (for sauce consistency)
- 1 Tbsp water
- 1 Tbsp soy sauce (adjust saltiness)
Cooking Instructions
Step 1
First, prepare the chicken meat by briefly blanching it in boiling water. This helps to remove any gamey odors and results in a cleaner flavor. Once blanched, cut the chicken into bite-sized cubes, about 1.5-2 cm.
Step 2
Wash the half eggplant and cut it into 1.5-2 cm cubes. Slice or dice the onion to a similar size. Place the prepared chicken, eggplant, and onion into a pan.
Step 3
Now it’s time for seasoning. Add 1.5 Tbsp chili powder, 1 Tbsp sugar, and 1 Tbsp minced garlic to the pan. Stir-fry everything together over high heat for 1-2 minutes, ensuring not to burn the seasonings. This step helps the ingredients absorb the initial flavors.
Step 4
Add the thinly sliced onion and 1 Tbsp of soy sauce. (Note: The original recipe stated 1.5 Tbsp soy sauce, but it has been standardized to 1 Tbsp here. Feel free to adjust to your preference.) Stir-fry over medium heat for 3-4 minutes, allowing all the ingredients and seasonings to meld together.
Step 5
As the dish nears completion, evenly sprinkle 1 Tbsp of glutinous rice flour (or all-purpose flour) over the entire pan in a thin layer. Drizzle 1 Tbsp of water over it. Stir-fry while mixing thoroughly to prevent clumping, which will thicken the sauce and help it cling to the ingredients.
Step 6
Finally, add the handful of chopped chives and stir-fry for just a minute or so. Chives become mushy if overcooked, so cook them only until they turn a vibrant green, about 1 minute. Turn off the heat. For a decorative touch, you can garnish with pineapple pieces.
