boneless chicken thighscut into bite-sized pieces2
salt1 tsp
five-spice powder1 tsp
whiskey (or rice wine, sake)a splash, to remove the gamey flavor~2 tbspest.
eggplantcut on the bias and score the surface with light cross-cuts~1est.
green bell peppercut into triangular pieces~2est.
red chili pepperoptional, for added heat~1est.
minced garlic10 g
mirin2 tbsp
soy sauce
2 tbsp
oyster sauce1 tbsp
white miso paste7 g
vinegar2 tbsp
sugar1 tsp
flourfor coating eggplant~3 tbspest.
olive oilfor stir-frying peppers and pan-frying chicken~2 cupsest.
black pepperfor seasoning~¼ tspest.
white pepperfor seasoning~¼ tspest.
cornstarch slurryfor thickening the sauce~2 tbspest.
balsamic vinegaroptional, for additional acidity~1 tbspest.
Steps
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1
Cut the boneless chicken thighs into bite-sized pieces and place in a mixing bowl.
2
Season with salt, five-spice powder, and a splash of whiskey. Massage the chicken thoroughly to allow the flavors to penetrate.
3
Remove the stem from the eggplant, cut on the bias, and lightly score the surface with cross-cuts to help it absorb flavors and cook evenly.
4
Halve the green bell peppers and remove the core, then cut into triangular pieces of uniform size.
5
Combine minced garlic, mirin, soy sauce, oyster sauce, white miso, vinegar, and sugar in a bowl. Stir until well blended.
6
Lightly coat the eggplant with flour, tapping off excess. Deep-fry at 180°C for about 90 seconds, turning occasionally to prevent burning. Drain on a wire rack.
7
Heat the wok on medium heat, add a splash of olive oil, and stir-fry the green peppers on low heat for about 20–30 seconds until half-cooked.
8
Place the marinated chicken in the same wok skin-side down. Season with black pepper and white pepper.
9
Flip and stir the chicken, browning both sides lightly without charring excessively.
10
Pour the sauce over the chicken and stir to coat. Bring to a boil over medium heat for about 3 minutes, then reduce to medium-low.
11
Continue simmering until the sauce thickens and the chicken absorbs the flavors. Add water if needed to prevent drying out. Add red chili pepper for heat.
12
Prepare a cornstarch slurry and add it to one side of the pan, stirring quickly to thicken and incorporate the sauce.
13
Before serving, add the fried eggplant and green peppers back into the pan. Gently toss to coat with the sauce, then remove from heat.
14
Plate and serve. Drizzle with a small amount of balsamic vinegar if desired for extra acidity.
PrimedTableBETA
