Spicy (stir-)fried chicken, with or without eggplant

This is so tasty! I made it many times with eggplant in late spring, and without in early summer. Much easier without, and also crisper. Eggplant does add flavor though. Although the chicken is not deep fried, it gets crisp, more crisp-chewy than crunchy, though. 

Notes for success:

— DO NOT SCALE UP. Cooks best in a small batch.

— Fry chicken on high-ish heat at first, then medium-high. Allow it to get crisp and golden before adding eggplant (if using), fry for several minutes while after adding eggplant, then fry on medium-low for a few minutes after adding sauce.

— Use large non-stick pan to stir-fry.

 Marinate for anywhere between 30 minutes and two days, but ideally one day:

— two boneless chicken thighs, cut into bite-size pieces

— 1 tbsp light soy sauce

— 1/4 tsp grated ginger 

— splash Chinese rice wine

— ground black pepper (little)

When ready to cook/marinated at least 30 mins, coat very well with 

— tapioca (or corn or sweet potato or potato) starch 

Preparing the eggplant (if using): Cut into medium dice:

— two small eggplants (I used Italian)

Sprinkle well with 

— salt

Allow to sit for ~30 minutes. Then use paper towels to absorb water — squeeze to get out inside moisture as well. Then microwave for 6 minutes.

Sauce (if not using eggplant, make half this amount): Mix 

— 1.5 tablespoon light soy sauce

— 2 tablespoon sugar

— 3 tablespoon vinegar (I used rice vinegar)

— 1.5 tablespoon oyster sauce

— pressed garlic, three large cloves

— green chilies minced, lots

— 1/4 tsp salt

Stir a bit and set aside.

When ready to stir fry, heat in a large nonstick pan

— 2-3 tbsp chili oil minus chili flakes (recipe for chili oil here)

Then add

— 3-4 dried red chillies (I used Kashmiri chillies, not too spicy but lots of flavor)

 Allow to sizzle. Then raise heat to high and add the 

— starch-coated chicken 

and toss to coat pieces with oil. Stir-fry on medium heat until cooked and dark golden and slightly crispy looking (won’t get super crunchy since not deep fried). Turn individual pieces to try to get all sides crispy Then add the 

— prepared eggplant (if using eggplant, else skip)

— whites of three scallions, cut into fine rings

And stir fry for 1-2 minutes. Then add

— 1-2 tbsp chili oil with chili flakes (only if using eggplant)

And stir fry another 4-5 minutes. Add

— Sauce (soy sauce-sugar-vinegar-garlic-chili-salt mixture)

Toss well, sauce will be absorbed nearly instantly. Stir fry on medium-low 1-3 minutes to allow sugar to caramelize. Monitor closely and scrape bottom frequently, the sugar will make it want to burn. Add 

— greens of three scallions, cut into fine rings

And stir-fry another 1 minute. (Optional: garnish with slivered basil.) Take off heat and serve over fresh white rice.