seared chicken & eggplant with sweet & sour soy sauce

• u.s.
• metric

ingredients:

• 18 ounces boneless chicken thigh
• 5 1/4 ounces eggplant(s)
• a little salt
• a little pepper
• 4 tablespoons potato starch (katakuriko)
• 1 tablespoon salad oil

sweet & sour soy sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar

step 1:

Cut the chicken into bite-size pieces. Sprinkle with the salt and pepper.

step 2:

Cut the stalks off the eggplant(s) and then cut the eggplant(s) in half lengthwise. Slice the eggpant halves diagonally into 1 1/2 in. pieces.

step 3:

Dust the chicken with the potato starch (katakuriko).

step 4:

To make the sweet and sour soy sauce, mix the soy sauce, rice vinegar and sugar.

step 5:

Heat the salad oil in a frying pan over a medium-low flame. Add the chicken. Sear for 5 minutes on each side.

step 6:

Add the eggplant. Sear for 5 minutes and stir occasionally for 2 minutes.

step 7:

Add the sauce. Stir occasionally for a couple of minutes.