Fried Eggplant with Sticky Sauce
A mouthwatering combination of crispy, golden eggplant and a luscious, sweet-spicy glaze. Tender eggplant slices are coated in a delicate blend of cornstarch and tapioca, then fried until irresistibly crunchy. The star of the dish is a sticky sauce made with rich soy sauce, bold hoisin, crispy chili, and a touch of honey for sweetness, creating a perfect balance of heat and umami. Tossed together and garnished with vibrant spring onions, this dish promises a delightful crunch with every bite, leaving you craving more.
This recipe is brought to you by:
Fried Eggplant with Sticky Sauce
Servings: 4
Fried Eggplant with Sticky Sauce features crispy, golden eggplant tossed in a sweet-spicy glaze of soy, hoisin, chili, and honey. Topped with fresh spring onions, each bite offers a perfect balance of crunch, heat, and savory goodness.
Print Recipe
Ingredients
- 2 eggplant
- Neutral oil for frying
- 100 g Cornstarch
- 100 g Tapioca / potato starch
- 3 tbs Soy sauce
- 3 tbs Hoi sin sauce
- 2 tbs Crispy chilli sauce
- 2 tbs Honey
- 1 bunch spring onions
Equipment Used
Instructions
- Slice the eggplants into chip like shapes; then roll in the flour mixture
- Heat a frypan with your neutral frying oil to 180c. Fry until golden and crisp, then set aside on a cooling rack or paper towelling.
- To make the sauce, mix the soy sauce, hoisin, chilli sauce, honey and half the spring onions.
- Add the eggplant straight into the sauce, toss and serve with extra spring onions on top.
