Spicy Crispy Caramel Chicken with Eggplant
by Editorial Staff
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
- Prepare the required foods. You can use ground red hot peppers instead of chilli peppers.
- Beat the chicken fillet and cut into small pieces.
- Pour the soy sauce over the chicken fillet and leave for half an hour.
- Cut the eggplants into quarters and salt generously.
- Cut carrots and onions into medium cubes.
- 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. - 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. - Fry the chicken in a well-heated skillet with butter in batches, in one layer, until golden brown. Fold the finished chicken separately.
- 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. - After another minute, add eggplants, garlic, hot pepper. Fry everything over high heat.
Add tomatoes, reduce heat and simmer vegetables until tender.
- 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. - Serve the eggplant and tomato chicken immediately. The dish is independent, but you can add rice to the side dish.
Enjoy your meal!
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