Sticky sesame chicken with sweet and sour glazed eggplant

  • 2 hrs 50 mins preparation
  • Serves 4
  • Print


Sticky sesame chicken with sweet and sour glazed eggplant
  • 1.4 kilogram whole chicken
  • 2 tablespoon sesame seeds
  • 1 teaspoon grated fresh ginger
  • 1/4 cup (60ml) hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon chinese five spice
  • 1 clove garlic, crushed
  • 4 baby (420g) eggplant, sliced thickly
  • 1 tablespoon vegetable oil
  • 1/4 cup (60ml) malt vinegar
  • 1 tablespoon sugar
  • 2 green onions (green shallots), thinly sliced diagonally


Sticky sesame chicken with sweet and sour glazed eggplant
  • 1
    Rinse chicken under cold water; pat dry inside and out with absorbent paper.
  • 2
    Combine the sesame seeds, ginger, hoisin sauce, honey, chinese five spice and garlic in a large plastic bag. Place the chicken in the bag and massage the marinade all over the chicken. Close the bag tightly around the chicken and refrigerate for at least 2 hours or overnight to marinate. Preheat oven to 180°C (160°C fan-forced).
  • 3
    Place eggplant in a flameproof baking dish; drizzle with the oil and toss to coat eggplant. Move the eggplant to the sides and place the chicken in the centre, breast-side down. Reserve any remaining marinade for basting.
  • 4
    Roast for 45 minutes. Turn the chicken, breast-side up, and eggplant. Baste the chicken with the reserved marinade and pan juices. Roast for a further 45 minutes, basting once during cooking. If over-browning, cover dish with greased foil.
  • 5
    Transfer the chicken and eggplant to separate dishes. Cover chicken with foil and rest in a warm place for 10 minutes.
  • 6
    Pour the pan juices from the dish into a heatproof jug; discard the fat from the surface of the pan juices. Return the pan juices to the baking dish with the vinegar and sugar; stir until the sugar dissolves. Bring to the boil, add eggplant and cook, stirring, for 1-2 minutes or until the eggplant is well coated.
  • 7
    Serve chicken with eggplant, sprinkled with green onions.

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