Hot Honey Glazed Eggplant
Crispy golden eggplant tossed in a bold hot honey glaze—sweet, spicy, and irresistibly sticky. Layered with savory umami and a hint of tangy plum, each bite delivers a perfect balance of heat and sweetness with a glossy, crave-worthy finish.
What you’ll need
Ingredients
- 1 lb. eggplant
- 2 Tbsp. cornstarch
- 1 Tbsp. minced garlic
- cooking oil, as needed
- A small handful of cilantro
Sauce Mix
- 3 Tbsp. Lee Kum Kee Chili Crisp Hot Honey Sauce
- 1 Tbsp. Lee Kum Kee Plum Sauce
- 2 tsp. Lee Kum Kee Premium Soy Sauce
- 1 tsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 3 Tbsp. water
Made with
Lee Kum Kee products
How to make it
-
Wash and cut eggplant into angled strips. Lightly coat with cornstarch until evenly covered.
-
Heat oil to about medium heat. Fry eggplant for 2–3 minutes until lightly golden and tender. Remove and drain excess oil.
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Leave a little oil in the pan. Sauté minced garlic until fragrant. Add the sauce mix mixture, then bring to a simmer.
-
Add fried eggplant and cilantro. Toss quickly until evenly coated and glossy. Serve immediately.
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