Chicken Nanban (Chicken with Soy Vinegar Dressing)

1 kg boneless, chicken thighs (about 4-5 pieces)
6 cups rice bran oil
1 cup cornflour
2 eggplants
2 orange bell peppers
2 yellow bell peppers
20 shiso leaves (perilla/ooba) (optional)
Chicken Seasonings:--
SIDS SALT & PEPPER to taste
2 tsp garlic powder
Nanban Sauce:--
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp rice vinegar
4 tbsp GF soy sauce
4 tbsp sugar

Pat chicken dry with paper towels and cut into 4 cm pieces. In a bowl, combine the chicken with SIDS SALT & PEPPER and the chicken seasonings and marinate until you finish preparing other ingredients.
Cut the bell peppers into 4 cm pieces.
Slice the eggplant into 1.2 cm pieces and soak in water for a few minutes, to prevent them from changing colour and to remove astringency.
In a small bowl, combine SIDS LOW SUGAR RASPBERRY VINEGAR with ingredients for Nanban Sauce and mix well together. Set aside.
In a large frypan, heat 1 cm of oil over medium-high heat. Prepare cornflour in a small bowl. Use paper towels to wipe extra water from vegetables to prevent oil splatter.
When the oil is hot, (it’s ready when you dip a chopstick in the oil and see bubbles around the chopstick) dredge the eggplant in cornflour and remove excess so the oil doesn't get dirty.
Deep-fry the eggplant until light golden brown. Transfer to a wire rack or a plate lined with a paper towel. Work in batches and do not crowd the pan. If you put too many pieces, the oil temperature will drop significantly and the ingredients will get soggy. When the eggplant is done, coat the bell peppers with cornflour and deep-fry.
Once you finish deep-frying, place the fried eggplant, bell pepper, and chicken in the Nanban Sauce and coat them well.
This time, I served the 3 ingredients in a skewer, but feel free to serve on a plate. To garnish, cut the shiso leaves into julienned pieces and place them on top of the Chicken Nanban. Serve immediately.