Eggplant and Chicken Nanban

• 1 large Eggplant (slim Japanese type)
• 1 Chicken thigh
• 1 Cake flour
• 1 Salt and pepper
• 1 1/2 tbsp Sugar
• 2 tbsp Soy sauce
• 2 tbsp Vinegar
• 3 Shiso leaves (optional)

1. Roughly cut the eggplant into chunks, and soak in water.
2. Drain the excess water, and coat with cake flour.
3. Julienne the shiso leaves.
4. Cut the chicken into slightly smaller bite-sized pieces.
5. Season with salt and pepper, and coat with cake flour.
6. Mix the ingredients and set aside.
7. Heat a frying pan, and add 2 tablespoons of oil.
8. Add the eggplant, and stir-fry until lightly browned.
9. Remove from the pan.
10. Add 1 tablespoon of oil to the Step 3 pan, and stir-fry the chicken.
11. Lid half-way through to cook the chicken through.
12. When browned, return the eggplant, and continue stir-frying.
13. Add the seasoning mixture to Step 4, and continue stir-frying until the sauce becomes thick, then you're done!
14. Serve on a plate, and top with the shiso leaves.

slim japanese type, chicken thigh, flour, salt, sugar, soy sauce, vinegar

Taken from cookpad.com/us/recipes/149486-eggplant-and-chicken-nanban (may not work)