Crispy Chicken and Eggplant in Spicy Balado Sauce
Ingredients:
- 4 pieces chicken, cut into serving pieces
- 1 eggplant, sliced according to preference
- 2 tablespoons coarse ground chili (including onions)
- 2 small pieces tamarind, soaked in 1 tablespoon water, strained
- 1 large tomato, roughly sliced (not too large)
- 1 tablespoon sugar, or to taste
- 1 teaspoon salt, or to taste
- 5 tablespoons cooking oil, as needed
- 1 teaspoon finely ground ginger
- 1 teaspoon finely ground garlic
Note: Tamarind can be substituted with vinegar; adjust to taste.
Instructions:
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Prepare the Chicken: Boil the chicken with ginger and garlic, then fry until crispy. Drain excess oil and set aside.
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Fry the Eggplant: Fry the eggplant until golden brown. Drain on paper towels and set aside.
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Prepare the Balado Sauce: Heat cooking oil over medium heat. Add the tomatoes and fry until slightly softened and fragrant. Add the ground chili, tamarind juice, and stir until the chili is cooked through and fragrant. Adjust seasoning with sugar and salt.
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Combine Chicken and Eggplant: Once the chili is cooked and fragrant (no raw smell), add the chicken and eggplant to the pan. Stir briefly until well coated. Be careful not to overcook the chicken, as it may become tough.
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Serve: Remove from heat and serve hot.
Enjoy this delightful Indonesian-inspired dish of Crispy Chicken and Eggplant in Spicy Balado Sauce!
