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–+ servings

Fried Eggplant with Sticky Sauce

Course: Appetizer, Snack
Cuisine: Chinese, Japanese
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Author: Laura Sharrad
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.
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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

Classic IkonCrème Knife Block Set 7PC

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.