Crispy & Tender Fried Eggplant with Sweet and Sour Sauce
Crispy & Tender Fried Eggplant with Sweet and Sour Sauce
A Superb Side Dish: Crispy Fried Eggplant with a Delicious Sweet and Sour Glaze
Tired of the usual stir-fried or steamed eggplant dishes? Today, let’s try a special variation: crispy fried eggplant coated in a savory sweet and sour sauce! This dish is so good, it’ll make you forget about traditional sweet and sour pork. This seasonal delight, crispy fried eggplant, is surprisingly delicious and a must-try recipe.
Main Ingredients- 2 eggplants
- 1/2 cup glutinous rice flour
- 1/2 cup potato starch (or substitute with tempura flour)
- 1.5 cups cooking oil (for deep frying)
Sauce Ingredients- 2 Tbsp soy sauce
- A small bunch of chives (or green onion whites)
- 1/2 Tbsp perilla oil (or sesame oil)
- 1 Korean chili pepper (optional, for a spicy kick)
- A pinch of black pepper (optional)
- 2 Tbsp soy sauce
- A small bunch of chives (or green onion whites)
- 1/2 Tbsp perilla oil (or sesame oil)
- 1 Korean chili pepper (optional, for a spicy kick)
- A pinch of black pepper (optional)
Cooking Instructions
Step 1
Wash the 2 eggplants thoroughly under running water and pat them dry. Cut them into bite-sized pieces, about 1.5-2 cm thick.
Step 2
Place the cut eggplant pieces into a plastic bag. Add 3 tablespoons of potato starch to the bag. Seal the bag tightly and gently shake it to coat the eggplant evenly with the starch. This step ensures the batter adheres well during frying.
Step 3
In a bowl, combine 1/2 cup of glutinous rice flour and 1/2 cup of potato starch in a 1:1 ratio. You can also use tempura flour if you prefer. Gradually add water while stirring until you achieve a drizzling consistency, similar to pancake batter. Be careful not to make the batter too thick or too thin. Add a pinch of salt to enhance the flavor.
Step 4
Heat about 1.5 cups of cooking oil in a deep pan or pot over medium heat. Once the oil is hot enough (a drop of batter should sizzle and float immediately), take the starch-coated eggplant pieces, dip them into the prepared batter, and carefully place them one by one into the hot oil. Fry them in batches if necessary to avoid overcrowding the pan.
Step 5
Ensure the eggplant pieces have some space between them to prevent sticking. Maintain a consistent oil temperature; if it’s too low, the eggplant will become greasy, and if it’s too high, the outside will burn before the inside cooks. Once one side turns golden brown and crispy, carefully flip the pieces and fry the other side until golden brown and equally crispy. The ideal color is a rich golden brown.
Step 6
Remove the fried eggplant from the oil and place them on a wire rack or paper towels to drain excess oil. This step is crucial for achieving maximum crispiness.
Step 7
To make the sauce, finely chop the chives (or green onion whites) and the Korean chili pepper. In a small bowl, combine 2 tablespoons of soy sauce, 1/2 tablespoon of perilla oil (or sesame oil), the chopped chives and chili pepper, and a pinch of black pepper if desired. Mix well to create the sauce. You can adjust the ingredient ratios to your preference.
Step 8
Arrange the drained, crispy fried eggplant pieces attractively on a serving plate.
Step 9
Pour the prepared delicious sauce evenly over the fried eggplant. Your mouth-watering crispy fried eggplant with sweet and sour sauce is now ready!
Step 10
Enjoy this fantastic homemade sweet and sour fried eggplant dish that rivals any restaurant! It’s a visually appealing and incredibly tasty treat that your whole family will love.
