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Mentsuyu Chicken and Eggplant

With our easy-to-follow instructions, you'll be able to prepare this dish in no time. Simply cook the chicken and eggplant to golden perfection, then combine them with the flavorful sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 20 oz Boneless Skinless Chicken Thigh cut into bite-size
  • 2 Asian eggplant cut into bite-size, soaked in water
  • 1 tbsp Mentsuyu
  • 2 tbsp Potato Starch
  • 2 TBSP oil

Sauce

  • 2 tbsp Mentsuyu
  • 1/2 cup water
  • 2 tsp grated ginger
  • 1 tsp Trader Joe's Umami Powder
  • 2 tsp potato starch

Instructions
 

  • Slice Asian eggplant into 1 inch, and soak them in a water for about 10 minutes. Drain he water and set aside.
  • Cut chicken into bite-size, marinate with Mentsuyu. Allow it to sit for 5-10 minutes to let the flavors infuse.
  • Meanwhile, combine the sauce ingredients into a small bowl and set aside.
  • Coat the marinated chicken with potato starch.
  • Heat oil in a pan over medium-high heat. add the chicken, cook both side until golden brown and crispy. 
  • Remove the chicken from the pan and set it aside.
  • In the same pan, add the eggplant and cook both side until golden brown.
  • Add the chicken, pour the sauce, and toss.
  • Sprinkle chopped chive, and serve hot.