Cut the meat into strips and fry in several batches in vegetable oil until white and a light golden crust.
Rinse eggplant and cut into small cubes. Fry the eggplants in vegetable oil where the chicken was cooked, a few minutes will be enough. Then pour in water, add the garlic and grated fresh ginger, passed through the press, bring to a boil and cook under the lid until all the liquid has evaporated, stir occasionally.
Combine soy sauce, vinegar, sesame, starch, pepper and sugar in a separate bowl. Add the chicken to the eggplant, pour the cooked sauce, bring to a boil over high heat, then reduce the heat and cook until the sauce is a little thick, it will take about 5-10 minutes. Add salt as needed.
Chicken with eggplant in Chinese is very tender and juicy, eggplant is wonderful combined with meat and sauce. The sauce is sweet and sour, and also moderately spicy. Cooking such a dish is quite simple and fast. Such a chicken is perfect for boiled rice or any other side dish, you can also serve just with vegetables or with toasted bread.