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The original recipe in Japanese. The below is my translation.
Ingredients (for 5 people)
400g chicken breast
1/2 aubergine
* garlic powder
* salt & pepper
* 1 tsp vinegar
* 1 tbsp rice wine or mirin (I didn't have any so I added 1 tsp of sugar. Rice wine and mirin are kinda sweet)
plain flour (to batter chicken)
potato starch (to batter aubergine) (I guess you can use flour or corn starch instead. You can find potato starch in a Chinese supermarket.)
1 egg, beaten
@ 4 tbsp soy sauce
@ 4 tbsp vinegar (normally rice vinegar is used in Japanese cuisine but other kinds of vinegar will do. I used balsamic vinegar)
@ 4 tbsp sugar
vegetable oil, to stir fry
(1) dice the chicken (bite-size) and season it with * above (garlic ~ rice wine).
(2) Slice the aubergine into 1.5cm round slices and cut them into two or four. Soak them into water for a while to make them taste better (less bitter).
(3) Make the sweet vinegar sauce. Add @ ingredients into a small pan and warm it until just before it starts to boil.
(4) Batther the aubergine with potato starch. (Lazy option: put them in a plastic bag and shake it)
(5) Heat the oil in a frying pan and fry the both sides of the aubergine (4). Transfer it to a plate. (You have to fry chicken later)
(6) Batter the chicken with flour. Put chicken and flour into a small and shake it.
(7) Add a beaten egg to the bag (6) and knead it.
(8) batter the chicken in a tray. [I'm lazy so I skipped (6). I just soaked the chicken in a beaten egg, then batter it with flour]
(9) Heat the oil and fry the both sides of the chicken.
(10) Add the fried aubergine and dress them with the sweet vinegar sauce.
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 happypuppy
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