Ingredients:
- canola or vegetable oil
- 1 cup plus 3 tablespoons cornstarch, divided
- 5 boneless, skinless chicken cutlets, very thinly sliced lengthwise
- 1 large purple eggplant, peeled or 2 Asian eggplants, with skin, sliced into 2-inch long by ½-inch wide sticks, like french fries
- ½ cup soy sauce
- ¼ cup hoisin sauce
- ¼ cup rice vinegar
- 6 cloves fresh garlic, minced
- 2 teaspoons hot sauce, such as Tobasco
Fill a large pot halfway with canola or vegetable oil. Heat the oil over medium heat to 350 F, using a thermometer to determine temperature. This can also be done in a deep-Fryer.
Bring to a boil a second large pot filled halfway with water.
In a medium bowl, dissolve l cup cornstarch with l cup water. Add the sliced chicken to the mixture and toss to coat. When the oil is hot, remove the chicken from the cornstarch mixture, shaking off the excess, and carefully drop a handful at a time into the hot oil. Fry for 2 minutes until opaque. Remove with a slotted spoon or small strainer and immediately lower into the pot of boiling water. After 30 seconds remove with a slotted spoon or strainer to a paper-towel-lined plate. Repeat with remaining chicken. Mix the eggplant sticks into the remaining cornstarch mixture. Carefully lower them into the hot oil, fry, and then boil in the hot water. After all the eggplant is boiled, pour out the water. In a small bowl, mix the 3 tablespoons cornstarch with the soy sauce. hoisin sauce vinegar, minced garlic, and hot sauce. Set aside.
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Recipe by Susie Fishbein