Crispy Sweet and Sour Eggplant Fritters
The Ultimate Chinese-Style Crispy Eggplant with Sweet and Sour Sauce ♡
Even eggplant skeptics will fall in love with this dish! We’re sharing a secret recipe for a sweet, tangy, and savory Ganpao sauce that makes everyone crave more. Perfect as a side dish or a delightful snack! ^^
Main Ingredients- 3 medium eggplants
- 1 stalk green onion (white part mostly)
- 1/2 medium onion
- 2 red chilies
- 2 green chilies
- 1 Tbsp minced garlic
Ganpao Sauce- 4 Tbsp soy sauce
- 4 Tbsp white sugar
- 3 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp doubanjiang (chili bean paste)
- 200 ml water (approx. 1 cup)
- 1 Tbsp cornstarch slurry (cornstarch mixed with water)
- Pinch of black pepper
- Pinch of salt
Frying Batter- 2 Tbsp cornstarch
- 10 Tbsp tempura flour (or all-purpose flour)
- 3 ice cubes (for cold water)
- Vegetable oil (for deep frying, ample amount)
- 4 Tbsp soy sauce
- 4 Tbsp white sugar
- 3 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp doubanjiang (chili bean paste)
- 200 ml water (approx. 1 cup)
- 1 Tbsp cornstarch slurry (cornstarch mixed with water)
- Pinch of black pepper
- Pinch of salt
Frying Batter- 2 Tbsp cornstarch
- 10 Tbsp tempura flour (or all-purpose flour)
- 3 ice cubes (for cold water)
- Vegetable oil (for deep frying, ample amount)
Cooking Instructions
Step 1
First, prepare the vegetables. Cut the eggplants into bite-sized pieces, about 2cm thick. Finely chop the green onion. Remove seeds from the red and green chilies and slice them into pieces about the size of a finger joint, similar to the green onion. Finely dice the onion.
Step 2
Lightly season the sliced eggplants with a pinch of salt and pepper. This helps to reduce any bitterness from the eggplant and enhances its flavor.
Step 3
Add 2 tablespoons of cornstarch to the seasoned eggplant slices and toss well until each piece is evenly coated. The cornstarch coating will help absorb moisture and make the eggplant extra crispy when fried.
Step 4
Now, let’s make the crispy batter. In a bowl, combine 10 tablespoons of tempura flour. Gradually add water, stirring with a spoon, until you achieve a thick, pancake-like batter consistency. The batter should not be too thin or too thick. Add 3 ice cubes to the batter; as they melt, the batter will become colder and slightly thinner, contributing to a lighter and crispier fry.
Step 5
Heat about 2-3 inches of vegetable oil in a wok or deep pot to 170-180°C (340-350°F). You can test the temperature by dropping a bit of batter; it should sizzle and float to the surface immediately. Dip the cornstarch-coated eggplant pieces into the tempura batter, ensuring they are well-coated, then carefully place them into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters. Fry until golden brown and crispy.
Step 6
(Start making the Ganpao Sauce) In a separate pan, add a little oil over medium-low heat. Sauté the chopped green onions, minced garlic, and diced onion until fragrant and the onion becomes translucent. Be careful not to burn the garlic.
Step 7
Once the onions turn translucent, add the sliced red and green chilies and stir-fry for another minute. Add 1 tablespoon of doubanjiang (chili bean paste) and sauté until its spicy aroma is released.
Step 8
Pour in 200ml of water and bring the sauce to a boil over medium-high heat. Once boiling, reduce the heat to medium.
Step 9
Season the sauce. Add 4 tablespoons of soy sauce, 4 tablespoons of sugar, and 3 tablespoons of vinegar. Stir well and let it simmer. You can adjust the sugar and vinegar to your taste. Taste and add more if needed.
Step 10
When the sauce comes to a rolling boil again, gradually pour in the cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water), stirring constantly, until the sauce thickens to your desired consistency. Be careful not to add too much at once.
Step 11
Once the sauce has reached the right thickness, immediately turn off the heat. Stir in 1 tablespoon of sesame oil for a final touch of aroma and flavor. This completes your delicious Ganpao sauce! Adding sesame oil off the heat preserves its fragrance.
Step 12
Combine the crispy fried eggplants with the warm Ganpao sauce by tossing them together, or serve the fritters on a plate and pour the sauce over them. Whether you prefer ‘bu-muck’ (sauce mixed in) or ‘jjik-muck’ (sauce for dipping), get ready to enjoy these incredibly tasty Ganpao Eggplant Fritters! 😊
