The secret to this dish is its sweet and tangy taste of the sauce that is coating each piece of meat and vegetables. The sourness of the black vinegar and the sweetness of the sugar complements well to the dish just like sweet and sour pork that we normally eat at a Chinese restaurant.

So if you like sweet and sour dishes, you might want to try this recipe.

Ingredients

• 600g chicken boneless thigh (I prefer skin on) – cut into chunks
• 1 medium size eggplant – cut into pieces about 1″x2″
• 1 red bell pepper – cut into pieces
• 1 yellow bell pepper – cut into pieces
• 10g minced garlic
• 50g chopped shallots
• potato starch slurry 16g potato starch + 32g water
• 250g chicken broth ( I used Swanson brand)
• 10g oil
• 20g black vinegar (adjust accordingly to suit your taste)
• 20g dark soy sauce (adjust to 10g if you prefer less dark)
• 40g premium soy sauce
• 30g white sugar
• extra potato starch for coating the chicken

Marinate for the chicken

• 20g dark soy sauce
• 50g premium soy sauce
• 10g rice wine
• 10g minced ginger

Method

• Marinate the chicken, cover and refrigerate for 10 minutes
• In a heated wok, add enough oil to fry the eggplant, set aside the eggplant turn off the heat. you will use the same oil to fry the chicken
• Take the chicken out from the refrigerator, coat it with potato starch
• Heat up the wok for frying the chicken, add enough oil for deep fry. When the oil is hot (170 degree celsius), fry the chicken pieces until it becomes brown. Turn off the heat. Set aside the chicken on a paper towel.
• In a heated saucepan, add 10g oil , sauté the minced garlic, onion, and bell peppers. Sauté until you can smell the fragrance of the spices.
• Add the broth, black vinegar, sugar and soy sauce. Stir and let it come to boil
• Add the potato starch slurry while stirring constantly, let it come to boil.
• Turn off the heat. Toss the chicken and eggplant into the thickened sauce. Mix and ensure each pieces are coated well with the sauce.
• Serve hot.