If you’ve never been a fan of eggplant due to its often mushy texture, this Crunchy Sichuan Eggplant Delight might just win you over. Known as Feng Wei Qie Zi in China, these eggplant strips are deep-fried to perfection, offering a satisfying crunch reminiscent of potato chips, all while being coated in a savory, sweet, and tangy glaze with a hint of numbing Sichuan peppercorns.

This dish exemplifies the art of texture in Chinese cuisine. By eliminating the sponge-like core and employing a double-coating technique, the humble eggplant is transformed into a crispy, irresistible treat.

📋 Ingredients

Essential Components

• 1.1 lbs (500g) Eggplant: Opt for Chinese or Italian varieties for best results.
• 1.7 oz (50g) Fresh Cilantro: Use only the stems, cut into 1.5-inch (4cm) sections.
• 3/4 cup (100g) Starch: Potato or cornstarch to achieve the desired crunch.
• Neutral Oil: Required for deep-frying (approximately 1 liter).

Aromatic Essentials (Group A)

• 10g Scallions: Thinly sliced.
• 5g Fresh Ginger: Sliced thin.
• 20g Garlic: Minced for an intense flavor.
• 5g Dried Red Chilies: Whole or chopped.
• 3g Sichuan Peppercorns: For that distinct numbing sensation.

Signature Glaze (Group B)

• 100g (around 7 tbsp) Rice Vinegar: Provides a sharp tang.
• 100g (around 8 tbsp) White Sugar: Balances the sweet and sour notes.
• 50g (around 3 tbsp) Light Soy Sauce: Adds savory depth.
• 20g (1 tbsp) Oyster Sauce: Enriches the dish.
• 1 tsp Sesame Oil: Completes the aromatic profile.

🔪 Instructions

Step 1: Cutting for Crispness

Slice the eggplant lengthwise into quarters. Important: Remove and discard the soft, spongy core to prevent oil absorption and mushiness.

• Cut the remaining eggplant at a 45-degree angle into strips measuring 2 inches (5cm) in length and 0.4 inches (1cm) in width.

Step 2: Removing Excess Moisture

Place the eggplant strips in a bowl, sprinkle with salt, and let sit for 10 minutes. This process draws out excess moisture, allowing the starch to adhere better for a crispier result.

Step 3: Achieving the Perfect Coating

• Initial Coat: Sprinkle half of the starch over the eggplant and mix by hand.
• Final Coat: Right before frying, coat with the remaining starch until each strip is dry and covered with a white layer, ensuring a shatteringly crisp texture.

Step 4: Frying to Golden Perfection

Heat oil to 350°F (175°C). Fry the eggplant strips in batches until golden brown and firm.

• Tip: For extra crunch, remove strips, heat the oil to 400°F (200°C), and refry briefly. The strips should sound hollow when tapped. Drain thoroughly.

Step 5: Aromatic Sauté

In a separate pan, heat a little oil and sauté the Group A aromatics. Start with garlic, then add ginger, scallions, chilies, and peppercorns until fragrant.

Step 6: Coating with Glaze

Pour the Group B sauce ingredients into the pan, bring to a boil, and reduce until thick and syrupy. Add the fried eggplant and cilantro, toss quickly to coat, drizzle with sesame oil, and serve immediately.

💡 Expert Tips

• Core Removal: Eliminating the eggplant core prevents oil absorption and enhances crunch.
• Choosing Starch: Opt for potato or cornstarch; flour results in a softer coating.
• Vinegar Choice: Chinese Rice Vinegar is ideal. Adjust sugar if using sweeter varieties like Apple Cider Vinegar.

🧪 Nutritional Information (Per Serving)

• Calories: Approximately 344 kcal
• Protein: 4g
• Total Fat: 21g
• Carbohydrates: 40g
• Fiber: 6g
• Highlights: Rich in antioxidants thanks to eggplant skin and cilantro.