Crispy chicken with braised aubergine

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

This Asian-inspired twice-fried chicken is served with spicy braised aubergines on the side.

By Ken Hom

For the crispy chicken

  • 675g/1lb 8oz boneless, skinless chicken thighs
  • 3 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 3 spring onions
  • 2 slices fresh ginger
  • 1 tbsp honey
  • ½ tsp freshly ground black pepper
  • 1 tsp Chinese five-spice powder
  • 1 tsp roasted and ground Sichuan peppercorn
  • 1 tsp salt
  • oil, for deep-frying
  • 2 tsp sesame oil
  • 2 tbsp finely chopped spring onions
  • 2 tsp sugar

For the braised aubergine

  • 1½ tbsp groundnut or vegetable oil
  • 2 tbsp finely chopped garlic
  • 1½ tbsp finely chopped fresh ginger
  • 3 tbsp finely chopped spring onions
  • 450g/1lb aubergines, cut into 2.5-cm/1-in cubes
  • 2 tbsp dark soy sauce
  • 1 tbsp chilli bean sauce
  • 1 tbsp whole yellow bean sauce
  • 1 tbsp caster sugar
  • 1 tbsp Chinese black vinegar or cider vinegar
  • 2 tsp roasted and ground Sichuan peppercorns
  • 300ml/10fl oz chicken stock or water
  • 2 tbsp chopped green spring onion tops, to garnish
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