Nanban

• 5 Chicken thighs
• Vegetable oil for deep frying
• ½ cup potato or corn starch (add more if necessary)
• 1 Chinese long eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 10 shiso leaves (Perilla)
Seasonings
• Salt
• Freshly ground black pepper
• 1 tsp. garlic powder
Nanban Sauce
• 2 Tbsp. vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. sugar

1. Rinse and pat dry chicken and cut into 1 ½ inch pieces. Combine the chicken with the seasonings in a bowl and mix well.
2. Cut the bell peppers into 1 ½ inch pieces.
3. Slice the eggplant into 1/2 inch pieces and soak in water for a few minutes to prevent from changing color.
4. Combine ingredients for Nanban Sauce in a small bowl.
5. In a large skillet, heat 1/2 inch of oil over medium high heat. Use paper towels to wipe extra water from vegetables to prevent from oil splatter. Prepare potato/corn starch in a small bowl.
6. When oil is hot (it’s ready when you dip a chopstick in the oil and see bubbles around the chopstick), dredge the eggplant in potato/corn starch and remove excess.
7. Deep fry the eggplant until light golden brown. Transfer it to a wire rack or a paper towel. Work in batches and do not crowd the wok. When the eggplant is done, continue with the bell peppers and the chicken.
8. Coat the eggplant, the bell pepper, and the chicken with the Nanban Sauce.
9. Chiffonade the shiso leaves and garnish on top and serve immediately.