Authentic Asian Sauces

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Japanese Spicy Chicken and Eggplant

Japanese Spicy Chicken and Eggplant

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20mins

  • Cooking

    20mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. Cut chicken thighs into large pieces, add marinade and marinate for 15 minutes.
  2. 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.
  3. Fry the chicken thighs over medium heat until medium well cooked and crispy on the surface. Dish up and set aside.
  4. Stir-fry garlic to bring out the flavor, add eggplant and fry for 2 minutes until half cooked.
  5. Add the chicken pieces back to the wok, add Japanese Style Chilli Bean Sauce and other seasonings, and mix well.
  6. Add the green onions, mix evenly and serve on a plate.

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