Chicken Tempura with Eggplant
Ingredients
- Ingredients
- 16 Chicken drumstick
- 500 grams Eggplant
- salt
- 1 garlic clove
- 30 grams fresh ginger
- 2 scallions
- 2 Tbsps sesame oil
- 1 Tbsp chopped chili peppers
- 1 Tbsp honey
- 1 Tbsp Lime juice
- 2 Tbsps soy sauce
- 125 milliliters Vegetable broth
- 1 l vegetable oil (for frying)
- cornstarch
- For the tempura
- 75 grams Pastry flour
- 75 grams cornstarch
- salt
- 200 milliliters ice cold water
Preparation steps
Rinse eggplant and cut into 4-5 cm (approximately 1 1/2 inch) thick slices, season with salt, let stand for 10 minutes, and then rinse. Peel garlic and ginger and chop very finely. Rinse and trim scallions and cut into thin rings. Season the chicken legs with salt and pepper. For the tempura, mix all the ingredients listed. Gradually pour in the water and stir until the dough is thick. Heat oil in a saucepan or deep fryer. Dip the chicken legs in the batter and fry in hot oil in portions until golden brown. Drain on paper towels and keep warm in a convection oven on a wire rack.
Pat eggplant dry with paper towels. In a wok, heat the sesame oil and fry the eggplant on both sides quickly. Season with salt and pepper. Remove and keep warm. Fry the ginger, chile and garlic in the wok. Add honey, lime juice, and soy sauce. Deglaze with vegetable stock, season to taste. Mix cornstarch with a small amount of water and use to thicken the sauce.
Stir the scallions and the chicken leg into the sauce. Arrange the eggplant on warmed plates, top with a chicken leg and drizzle with sauce.
