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Cut chicken thighs into large pieces, add marinade and marinate for 15 minutes.
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Cut the green onions diagonally into sections, cut the eggplant into large pieces, and soak in light salt water to prevent them from turning black.
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Fry the chicken thighs over medium heat until medium well cooked and crispy on the surface. Dish up and set aside.
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Stir-fry garlic to bring out the flavor, add eggplant and fry for 2 minutes until half cooked.
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Add the chicken pieces back to the wok, add Japanese Style Chilli Bean Sauce and other seasonings, and mix well.
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Add the green onions, mix evenly and serve on a plate.