Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
This Asian-inspired twice-fried chicken is served with spicy braised aubergines on the side.

For the crispy chicken
- 675g/1lb 8oz boneless, skinless chicken thighs
- 3 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 3 spring onions
- 2 slices fresh ginger
- 1 tbsp honey
- ½ tsp freshly ground black pepper
- 1 tsp Chinese five-spice powder
- 1 tsp roasted and ground Sichuan peppercorn
- 1 tsp salt
- oil, for deep-frying
- 2 tsp sesame oil
- 2 tbsp finely chopped spring onions
- 2 tsp sugar
For the braised aubergine
- 1½ tbsp groundnut or vegetable oil
- 2 tbsp finely chopped garlic
- 1½ tbsp finely chopped fresh ginger
- 3 tbsp finely chopped spring onions
- 450g/1lb aubergines, cut into 2.5-cm/1-in cubes
- 2 tbsp dark soy sauce
- 1 tbsp chilli bean sauce
- 1 tbsp whole yellow bean sauce
- 1 tbsp caster sugar
- 1 tbsp Chinese black vinegar or cider vinegar
- 2 tsp roasted and ground Sichuan peppercorns
- 300ml/10fl oz chicken stock or water
- 2 tbsp chopped green spring onion tops, to garnish
Method
To make the crispy chicken, place the chicken thighs between two pieces of cling film and lightly pound them until they are evenly flat. Place the thighs in a bowl.
Place the rice wine, soy sauces, spring onions and ginger in a blender and blitz to a purée. Pour the purée into the bowl with the chicken. Add the honey, black pepper, five-spice powder, peppercorn and salt to the bowl and mix well to coat the chicken thoroughly. Leave to marinate for 45 minutes. Remove the chicken from the bowl and reserve the marinade.
Meanwhile, make the braised aubergine. Heat a wok or large frying pan over high heat until it is hot. Add the oil and when very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 30 seconds. Add the aubergines and continue to stir-fry for 1 minute. Add the soy sauce, bean sauces, caster sugar, vinegar, peppercorns and stock. Turn the heat down and cook uncovered for 10–15 minutes until the aubergine is tender, stirring occasionally. Bring to the boil until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the spring onions tops.
Place a wok over a medium heat, add the reserved chicken marinade, sesame oil, spring onions and sugar. Bring this mixture to the boil and pour over the chicken. Keep warm until ready to serve.
Preheat a deep-fat fryer to 180C. Add the chicken and fry for 5 minutes. Remove and drain the chicken on kitchen paper. Reheat the oil again. Fry the chicken again until it is crispy, golden brown and cooked through with no traces of pink. Remove the chicken and drain well on kitchen paper. Slice and arrange on a platter and serve with the aubergine.