Crispy Eggplant Tossed in Garlic Soy Glaze
Chinese eggplant pan-fried in a starch coating and briefly tossed in a garlic, ginger, soy, vinegar, and brown-sugar glaze.
Ingredients
Main Ingredients
- 2 medium Chinese eggplants cut into 1/2-inch-thick bite-size strips
- ½ cup cornstarch
- ½ tsp salt divided: 1/4 teaspoon salting, 1/4 teaspoon coating
- ½ tsp white pepper or black pepper if preferred
- 1 tsp garlic powder
- 2 tablespoons neutral oil divided between two pan-frying batches
- 1 tablespoon sesame oil for the glaze
- 4 cloves garlic minced
- 1 inch ginger peeled and minced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon dark soy sauce (for richness and color)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 2 teaspoons cornstarch for sauce slurry, separate from coating
- Thinly sliced scallions
- Toasted sesame seeds
- Red chili flakes or sliced red chilies (for heat)
- Fresh cilantro (for brightness)
Slurry water
- 2 tablespoons cold water mix with the two teaspoons glaze cornstarch
Instructions
- Cut washed eggplants into bite-size 1/2-inch-thick strips. Add 1/4 teaspoon salt, stand 20 minutes, then blot dry.
- Combine 1/2 cup starch, remaining 1/4 teaspoon salt, pepper, and garlic powder. Apply a light coating and shake off excess.
- Pan-fry in two uncrowded batches, using 1 tablespoon neutral oil for each, about 6–8 minutes per batch until tender and golden in spots.
- Combine soy sauces, vinegar, and sugar. In another cup blend 2 teaspoons starch with 2 tablespoons cold water.
- Warm sesame oil in a small pan. Briefly cook minced garlic and ginger, add soy mixture and stirred slurry, then simmer 1–2 minutes until glossy.
- Briefly coat the cooked eggplant with glaze. Add optional garnishes and serve 4 side portions immediately.
Notes
Pan-fried with two measured tablespoons neutral oil; not deep-fried. Sesame oil goes into glaze. Salt totals 1/2 teaspoon across salting/coating. Two tablespoons cold water make the sauce slurry. Coating softens after saucing; serve promptly.