Spicy Crispy Caramel Chicken with Eggplant

If you are a fan of spicy Asian food, such as beef or chicken in sweet and sour sauce, then this option will suit your taste.

Cook: 1hour

Servings: 4

Ingredients

• Chicken fillet – 600 g
• Eggplant – 1 pc.
• Tomatoes – 1-2 pcs.
• Carrots (optional) – 1 pc.
• Bulb onions – 1 pc.
• Garlic – 2 cloves
• Hot chilli pepper – to taste
• Soy sauce – 4 tbsp
• Potato starch – 3 tbsp
• Flour – 1 tbsp
• Sugar – 2 tbsp
• Vegetable oil – 2-3 tbsp
• Salt

Directions

1. Prepare the required foods. You can use ground red hot peppers instead of chilli peppers.
2. Beat the chicken fillet and cut into small pieces.
3. Pour the soy sauce over the chicken fillet and leave for half an hour.
4. Cut the eggplants into quarters and salt generously.
5. Cut carrots and onions into medium cubes.
6. Make cuts on the tomatoes, pour boiling water over them for a minute, then remove the skin and also cut into cubes.
   Chop hot peppers finely.
7. To make breading – mix flour, starch and sugar in a bowl.
   Preheat a skillet with vegetable oil.
   Squeeze the chicken off the soy sauce and place in the bread crumbs.
8. Fry the chicken in a well-heated skillet with butter in batches, in one layer, until golden brown. Fold the finished chicken separately.

   

9. Rinse the eggplants with cold water and squeeze.
   When all the chicken is fried, add oil to the pan and put onion. Fry over high heat for a minute and add carrots.
10. After another minute, add eggplants, garlic, hot pepper. Fry everything over high heat.
    Add tomatoes, reduce heat and simmer vegetables until tender.

    

11. Add chicken meat to vegetables.
    Mix the remaining breading with the remaining soy sauce from the chicken, add a couple of tablespoons of water and pour into the skillet. Stir the chicken with vegetables and sauce and heat for a couple of minutes.
12. Serve the eggplant and tomato chicken immediately. The dish is independent, but you can add rice to the side dish.
    Enjoy your meal!