Ingredients
- Long eggplant 🍆 – 2
- Corn starch – Enough to coat
- Sunflower oil – Fully submerge eggplant
- Light soy sauce – 1 spoon
- Vinegar – 1 spoon
- Sugar
- Chicken essence
- Oyster sauce
- Sichuan peppercorns
- Dried chili peppers
- Garlic
- Cilantro
- White sesame seeds
Steps
- Cut eggplant lengthwise into quarters, remove soft core.
- Diagonally slice into bite-sized pieces.
- Mist eggplant with water using spray bottle.
- Coat evenly with corn starch.
- Repeat coating 3 times total.
- Heat oil until very hot. Add eggplant.
- Wait 20 seconds before stirring to set coating.
- Fry briefly, remove eggplant. Reheat oil.
- Fry again until golden brown. Drain.
- Sauce: Light soy sauce + vinegar + oyster sauce + sugar + chicken essence + water
(Use less soy/vinegar, more sugar) - Heat oil, add Sichuan peppercorns.
- Add dried chili peppers, stir-fry until fragrant.
- Add garlic, stir-fry briefly.
- Pour sauce, simmer until thickened.
- Add fried eggplant, toss to coat.
- Add cilantro & sesame seeds, toss once, serve IMMEDIATELY!
Chef’s Tip:
3 coatings + double frying = Crispy outside, tender inside
