Crispy Fried Eggplant with Sweet and Sour Sauce
Crispy Fried Eggplant with Sweet and Sour Sauce
Try this special fried eggplant recipe for Chuseok! It’s incredibly delicious with the homemade savory sauce.
Salting the eggplant before frying makes it even more delicious. This dish is best enjoyed with a tangy and sweet sauce.
Fried Eggplant Ingredients- 2 eggplants
- 1 tsp coarse salt
- 50g potato starch (or cornstarch)
- 100g tempura flour
- 120ml cold water
- 70g breadcrumbs
- Cooking oil (for deep frying)
Cooking Instructions
Step 1
Cut the eggplants into thick slices, about 1 to 1.5 cm thick. If they are too thin, they might fall apart when frying.
Step 2
Sprinkle 1 tsp of coarse salt evenly over the sliced eggplants and let them sit for 10 minutes to draw out moisture. This step helps remove any bitterness and ensures a crispier texture.
Step 3
While the eggplants are salting, let’s prepare the delicious sweet and sour sauce. In a bowl, combine 1 Tbsp minced garlic, 2 Tbsp plum syrup, 4 Tbsp soy sauce, 6 Tbsp vinegar, 1 Tbsp sugar, and 1 Tbsp corn syrup. Mix well until the sugar is dissolved.
Step 4
After 10 minutes, use a clean kitchen towel to thoroughly pat dry the eggplants, removing all the moisture that has been drawn out by the salt. Residual moisture can prevent the coating from adhering properly.
Step 5
Coat the dried eggplant slices evenly with potato starch (or cornstarch) on all sides. This starch layer helps the batter stick better, leading to a crispier fry.
Step 6
Now, let’s make the crispy batter. In a bowl, combine 100g of tempura flour with 120ml of cold water. Whisk until just combined and there are no lumps. Avoid overmixing, as this can make the fried coating less crisp.
Step 7
Dip the starch-coated eggplant slices into the tempura batter, ensuring they are evenly coated. Let any excess batter drip off slightly.
Step 8
Next, roll the batter-coated eggplant slices in breadcrumbs, pressing gently so the breadcrumbs adhere well to the entire surface. The breadcrumbs will contribute to an extra crispy texture.
Step 9
Heat a generous amount of cooking oil in a deep pan to 180°C (350°F). Carefully place the breaded eggplant slices into the hot oil and deep-fry until golden brown and crispy, turning occasionally. This should take about 3-4 minutes.
Step 10
Once fried to a beautiful golden color, remove the eggplant pieces from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. Proper draining ensures a lighter, less greasy result.
Step 11
Arrange the drained, crispy fried eggplants attractively on a serving plate.
Step 12
Finally, generously drizzle the prepared sweet and sour sauce over the fried eggplants. Your delicious crispy fried eggplant is ready to be enjoyed! It’s best served warm.
