← All recipes

🍽️ Crispy Chicken Tempura with Fried Eggplants

680 kcal · 30 min · 4 servings

Crispy Chicken Tempura with Fried Eggplants Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly and slice them into thick rounds about 4 to 5 centimeters wide.
  2. 2. Sprinkle the eggplant slices with salt and let them sit for ten minutes to draw out the moisture.
  3. 3. Peel the garlic and ginger, then chop both ingredients very finely.
  4. 4. Wash the spring onions, trim the tough ends, and slice them into thick rings.
  5. 5. Season the chicken drumsticks with salt and pepper.
  6. 6. Mix all the ingredients for the tempura batter in a bowl.
  7. 7. Gradually add water while stirring constantly until the batter reaches a thick consistency.
  8. 8. Heat oil in a pot or a deep fryer.
  9. 9. Dip the seasoned chicken drumsticks completely into the batter.
  10. 10. Fry the chicken in batches in the hot oil until they are golden brown.
  11. 11. Place the fried chicken on kitchen paper to let the excess oil drain off.
  12. 12. Pat the eggplant slices dry with kitchen paper.
  13. 13. Heat sesame oil in a wok.
  14. 14. Fry the eggplants quickly on both sides and season them with salt and pepper.
  15. 15. Remove the eggplants from the wok and keep them warm.
  16. 16. Sauté the finely chopped ginger, chili, and garlic in the wok.
  17. 17. Add the honey, lime juice, and soy sauce.
  18. 18. Deglaze the sauce with vegetable broth.
  19. 19. Finally, season the sauce to taste with salt and pepper.
  20. 20. Mix cornstarch with a little cold water and stir it into the sauce to thicken it.
  21. 21. Gently fold the spring onion rings and the fried chicken drumsticks into the sauce.
  22. 22. Arrange the fried eggplants on pre-warmed plates.
  23. 23. Place the chicken drumsticks with the sauce next to the eggplants on the plate.

Nutrition per serving