This Man's Cook Chili Pepper Eggplant Stew

• eggplant 2 pieces
• tempura flour 2 cups + 3 tablespoons
• cold water 1 cup plus 1/2
• vegetable oil as needed
• onion 1/4 piece
• green onion 1 stalk (white part 10cm)
• chili oil 2 tablespoons
• minced garlic 1 tablespoon
• water 1 cup (200ml)
• ketchup 5 tablespoons
• sugar 3 tablespoons
• soy sauce 1 tablespoon
• doubanjiang 0.5 tablespoon
• vinegar 2 tablespoons
• cornstarch as needed

Recipe 🍳

Cooking tips 💡

• Shake the eggplant and dry flour together in a plastic bag first to trap moisture, ensuring the batter adheres evenly and doesn’t flake off during frying.
• Maintain proper heat control to prevent the tempura flour from burning; avoid overcrowding the pan—fry in batches to preserve crispiness.
• Add cornstarch slurry gradually while stirring to prevent lumping and allow better control over the desired thickness.

Recommended for 🙋

• ⭐Those looking to create unique and sophisticated appetizers for a home gathering.
• ⭐Parents wanting to serve delicious eggplant dishes to children or family members who typically dislike eggplant.
• ⭐Fans of perfectly balanced spicy, sour, and sweet flavors in their sauces.