Chicken Tempura with Eggplant

Ingredients

• 16 chicken drumettes
• 500 g eggplant
• Salt
• 1 Garlic clove
• 30 g fresh ginger
• 2 Spring Onions
• 2 tbsp sesame oil
• 1 tbsp chopped chili peppers
• 1 tbsp honey
• 1 tbsp lime juice
• 2 tbsp Soy sauce
• 125 ml Vegetable broth
• 1 l oil (for frying)
• starch (for binding)
• 75 g flour
• 75 g starch
• Salt
• 200 ml ice‑cold water

Instructions

1. 1.

   Wash the eggplant and cut into 4–5 cm thick slices, salt and let soak in water for 10 minutes. Peel and finely chop garlic and ginger. Wash spring onions, trim and cut into thick rings. Salt and pepper the chicken drumettes. For the tempura batter mix all ingredients; gradually add water while stirring until a thick batter forms. Heat oil in a pot or deep fryer. Dip the drumettes in the batter and fry in batches until golden brown. Drain on kitchen paper and keep warm on a rack in an oven (fan).

2. 2.

   Pat the eggplant dry with kitchen paper. Heat sesame oil in a wok and quickly stir‑fry the eggplant on both sides, salt and pepper. Remove and set aside warm. Stir‑fry ginger, chili and garlic. Add honey, lime juice and soy sauce; deglaze with vegetable broth, season and thicken with a little cold water and starch. Mix in spring onions and chicken drumettes. Arrange the eggplant on preheated plates, place the chicken drumettes with sauce beside them.