Crispy and Tender Fried Eggplant with Sweet and Sour Sauce
Homemade Crispy & Moist Fried Eggplant: The Ultimate Savory Delight!
Enjoy this top-tier fried eggplant dish that’s both budget-friendly and incredibly delicious.
Main Ingredients
- 2 eggplants
- 1/4 onion
- A little bell pepper (use various colors for visual appeal)
- All-purpose flour (for coating)
- Cornstarch (for coating and sauce)
- 1/3 tsp sea salt
- Cooking oil (generous amount for frying)
Batter
- 1 cup water
- 2 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- 1 cup water
- 2 Tbsp all-purpose flour
- 1 Tbsp cornstarch
Cooking Instructions
Step 1
First, prepare 2 fresh eggplants. Cut them into bite-sized pieces, about 2cm thick, similar to how you’d cut pork for tangsuyuk. Avoid cutting them too thin, as they might break when fried.
Step 2
Sprinkle 1/3 tsp of sea salt evenly over the cut eggplants. Salting draws out excess moisture, which helps them become crispier when fried and also removes any bitterness.
Step 3
While the eggplants are salting, prepare the vegetables for the sweet and sour sauce. Chop 1/4 onion into large pieces and also chop bell peppers into similar sizes for a pop of color. Using red and yellow bell peppers will make the dish more appealing.
Step 4
After about 10 minutes, use paper towels to thoroughly pat dry the moisture from the salted eggplants. If there’s residual water, the coating won’t adhere well and the oil might splatter.
Step 5
Now it’s time to coat the eggplants. Place the dried eggplant pieces in a bowl and sprinkle 1 Tbsp of all-purpose flour over them. Gently shake the bowl to ensure each piece is lightly and evenly coated with flour. This initial light coating helps the main batter stick better.
Step 6
Next, we’ll apply a thicker batter. In a separate bowl, mix 1 cup of water, 2 Tbsp of all-purpose flour, and 1 Tbsp of cornstarch until smooth and lump-free. Add the flour-coated eggplant pieces to this batter and mix well so that all pieces are evenly covered. The cornstarch in the batter will contribute to a crispier texture.
Step 7
Time to fry the eggplant! Heat a generous amount of cooking oil in a pan to about 170-180°C (340-355°F). Carefully add the battered eggplant pieces, ensuring not to overcrowd the pan. Fry them for the first time until lightly golden. Remove the eggplant from the oil and let it rest for a minute. While resting, increase the oil temperature slightly to 180-190°C (355-375°F). Then, re-introduce the fried eggplant to the hot oil and fry for a second, shorter time until golden brown and perfectly crispy. This double-frying method is key to achieving a wonderfully crispy exterior and a tender, moist interior.
Step 8
Prepare the cornstarch slurry for thickening the sauce. In a small bowl, mix 1 Tbsp of cornstarch with 2 Tbsp of water until completely dissolved.
Step 9
Make the special sweet and sour sauce. Heat a pan over medium heat and add 1 cup of water. Add the chopped onions and bell peppers, 2 Tbsp of sugar, 1 Tbsp of soy sauce, and 2 Tbsp of rice vinegar. Once the mixture comes to a boil, gradually pour in the cornstarch slurry while stirring continuously until the sauce reaches your desired thickened consistency. Once it thickens and boils, turn off the heat and let it cool. Feel free to adjust the sugar and vinegar to your taste.
Step 10
Serve the deliciously crispy fried eggplant alongside the sweet and sour sauce. Enjoy this delightful dish, best served warm!
