Crispy Chinese Eggplant
Long eggplant strips double-coated in starch, fried twice for lasting crunch, then tossed in a sticky soy-vinegar glaze with garlic and dried chilies. Restaurant-quality texture and flavor in under thirty minutes.
Equipment
- 1 | Wok or deep pan |
- 1 Mixing bowls
- 1 | Spider strainer |
- 1 | Paper towels | for drying
Ingredients
- 2 | | Chinese eggplants |
- 1/2 | cup | cornstarch |
- 3 | tbsp | light soy sauce |
- 2 | tbsp | Chinese black vinegar |
- 1 | tbsp | sugar |
- 3 | cloves | garlic | minced
- 5 | | dried red chilies |
- 3 | tbsp | neutral oil |
- 1 | tsp | toasted sesame seeds |
- | | salt | pinch
Instructions
- Slice eggplants into long even strips.
- Rinse in cold water, drain, and pat completely dry.
- Toss with half the cornstarch until evenly coated.
- Dust with remaining cornstarch and toss again.
- Mix soy sauce, black vinegar, and sugar for the sauce.
- Fry strips in batches until light golden; drain.
- Flash-fry all pieces for 30 seconds more; drain.
- Stir-fry garlic and chilies, add eggplant and sauce, toss quickly, and finish with sesame seeds.
- Tip: Serve immediately after the final toss to preserve maximum crunch.
Notes
Best served immediately for peak crispness.
Leftovers soften but still taste excellent reheated in a hot skillet.
Potato starch may be substituted for an even lighter crust.
Adjust the number of dried chilies to control spiciness.
Leftovers soften but still taste excellent reheated in a hot skillet.
Potato starch may be substituted for an even lighter crust.
Adjust the number of dried chilies to control spiciness.