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Lightly fried chicken and eggplant wokked in a dark and spicy garlic sauce. Recipe courtesy of Segal’s Oasis Grill, located in Phoenix, Arizona.
1 pound eggplant, cut into 1 and 1/2-inch chunks (see note)
kosher salt, for sprinkling
1 pound skinless boneless chicken breasts, cut into bite-sized pieces
3 tablespoons Gefen Cornstarch, for dredging
3 tablespoons chopped garlic
1/4 teaspoon chili pepper flakes
1/3 cup shredded carrots
Gefen Canola or vegetable oil, for frying
1/3 cup Glicks Less Sodium Soy Sauce
2 tablespoons sugar
1 teaspoon toasted sesame oil
1 teaspoon ground Gefen Black Pepper
1 teaspoon Gefen Cornstarch
Sprinkle eggplant chunks with salt; allow to rest for 20-30 minutes (this process will prevent eggplant from soaking up too much oil during frying). Rinse salt from eggplant and drain well.
Meanwhile, prepare the sauce: In a small bowl, whisk together soy sauce, sugar, sesame oil, black pepper, and cornstarch. Set aside.
Prepare the chicken: Place cornstarch into a shallow dish; toss the chicken in cornstarch to coat very well.
Heat three inches oil in a wok or one inch oil in a sauté pan over medium heat. Add chicken to hot oil and pan-fry until golden, two to three minutes per side. Remove from oil and set aside.
Add the eggplant to the same pan and fry until light golden, two to three minutes. Remove from oil and set aside. Discard oil, leaving about one tablespoon in the wok or pan.
Add garlic and chili pepper flakes and stir-fry for about 30 seconds. Return chicken and eggplant to the pan. Add carrots and sauce and stir-fry for two minutes, coating all the ingredients well with the sauce.
Reproduced from Secret Restaurant Recipes by Victoria Dwek and Leah Schapira with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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Thank you Victoria Dwek and Leah Schapira for this flavorsome dish! I’ve made this for dinner over rice/noodles several times and never get bored of these flavors. I like to reduce the amount of soy sauce to minimize the saltiness…
I would definitely recommend this dish as a go-to dinner, a shabbos main or even yom tov dish.
Restaurant worthy! I serve it over rice, everyone always asks for doubles!