Wok-Fried Crispy Eggplant with Chili Oil
Dim Sim LimWok-Fried Crispy Eggplant with Chili Oil
Ingredients
For the Crispy Eggplant
- 2 Chinese eggplant, about 1 pound, cut into 1/2-inch thick rounds or wedges
- 1 teaspoon kosher salt
- 1/2 cup cornstarch
- 3 cups vegetable oil, for deep frying
For the Aromatic Chili Sauce
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 3 green onions, white and light green parts, thinly sliced, whites separated from greens
- 2 bird's eye chilies, thinly sliced, or more if you dare!
- 2 tablespoons light soy sauce, Lee Kum Kee, of course!
- 1 teaspoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that extra punch!
- 2 tablespoons water
- 1 teaspoon cornstarch, mixed with 1 tablespoon water for slurry
- 2 tablespoons crispy chili oil, plus more for drizzling
- 1 teaspoon sesame oil
For Garnish
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon toasted sesame seeds
Instructions
- 1
First, let's get that eggplant ready for its crispy transformation! Slice your Chinese eggplant into beautiful 1/2-inch thick rounds or wedges. Lay them out on a baking sheet, sprinkle generously with kosher salt, and let them sweat for 15 minutes. This draws out excess moisture, ensuring maximum crispiness. Boom!
⏱️ 15 min00
- 2
While the eggplant is doing its thing, let's get our aromatic chili sauce prepped. In a small bowl, combine the light soy sauce, dark soy sauce, rice vinegar, granulated sugar, chicken powder, Yum Yum (if using), and 2 tablespoons of water. Whisk it all together until the sugar dissolves. Set aside. This is our flavor bomb, ready to deploy!
⏱️ 5 min00
- 3
Now, back to the eggplant! Pat it thoroughly dry with paper towels. You want it bone dry, my friends, for that ultimate crunch. In a shallow dish, spread out the cornstarch. Dredge each piece of eggplant in the cornstarch, making sure it's completely coated. Shake off any excess. This is the secret to the crispy exterior, trust me!
⏱️ 5 min00
- 4
Time to fire up the wok! Heat 3 cups of vegetable oil in your wok over high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of eggplant should sizzle vigorously and float to the top immediately. Carefully add the cornstarch-coated eggplant in batches, making sure not to overcrowd the wok. Fry for 3-4 minutes per batch, or until golden brown and gloriously crispy. Use a metal spider to transfer the fried eggplant to a wire rack set over paper towels to drain. Repeat with remaining eggplant. Look at that golden perfection! Woo!
⏱️ 8 min•🌡️ 350
- 5
Once all the eggplant is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Keep the wok over high heat. Add the minced garlic, minced ginger, sliced bird's eye chilies, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Don't let it burn, we want those aromatics singing!
⏱️ 1 min00
- 6
Pour in your prepared chili sauce mixture. Bring it to a quick simmer. Give it a good stir, then add the cornstarch slurry. Stir continuously until the sauce thickens to a beautiful, glossy consistency. This is where the magic happens!
⏱️ 1 min00
- 7
Remove the wok from the heat. Stir in the crispy chili oil and sesame oil. Now, gently add the crispy fried eggplant back into the wok. Toss it quickly to coat every single piece with that incredible sauce. We don't want to lose that crispiness, so be fast and furious! Bangali fish all fire!
⏱️ 1 min00
- 8
Transfer the wok-fried crispy eggplant to a serving platter. Garnish generously with the green parts of the green onions, fresh cilantro, and toasted sesame seeds. Drizzle with a little extra crispy chili oil if you're feeling extra spicy. Now we serve! Get ready for an explosion of flavor and texture. This is 10 out of 10!
⏱️ 2 min00
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fried Crispy Eggplant with Chili Oil
For the Crispy Eggplant
- 2 Chinese eggplant, about 1 pound, cut into 1/2-inch thick rounds or wedges
- 1 teaspoon kosher salt
- 1/2 cup cornstarch
- 3 cups vegetable oil, for deep frying
For the Aromatic Chili Sauce
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 3 green onions, white and light green parts, thinly sliced, whites separated from greens
- 2 bird's eye chilies, thinly sliced, or more if you dare!
- 2 tablespoons light soy sauce, Lee Kum Kee, of course!
- 1 teaspoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that extra punch!
- 2 tablespoons water
- 1 teaspoon cornstarch, mixed with 1 tablespoon water for slurry
- 2 tablespoons crispy chili oil, plus more for drizzling
- 1 teaspoon sesame oil
For Garnish
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon toasted sesame seeds
Instructions
- 1
First, let's get that eggplant ready for its crispy transformation! Slice your Chinese eggplant into beautiful 1/2-inch thick rounds or wedges. Lay them out on a baking sheet, sprinkle generously with kosher salt, and let them sweat for 15 minutes. This draws out excess moisture, ensuring maximum crispiness. Boom!
⏱️ 15 min00 - 2
While the eggplant is doing its thing, let's get our aromatic chili sauce prepped. In a small bowl, combine the light soy sauce, dark soy sauce, rice vinegar, granulated sugar, chicken powder, Yum Yum (if using), and 2 tablespoons of water. Whisk it all together until the sugar dissolves. Set aside. This is our flavor bomb, ready to deploy!
⏱️ 5 min00 - 3
Now, back to the eggplant! Pat it thoroughly dry with paper towels. You want it bone dry, my friends, for that ultimate crunch. In a shallow dish, spread out the cornstarch. Dredge each piece of eggplant in the cornstarch, making sure it's completely coated. Shake off any excess. This is the secret to the crispy exterior, trust me!
⏱️ 5 min00 - 4
Time to fire up the wok! Heat 3 cups of vegetable oil in your wok over high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of eggplant should sizzle vigorously and float to the top immediately. Carefully add the cornstarch-coated eggplant in batches, making sure not to overcrowd the wok. Fry for 3-4 minutes per batch, or until golden brown and gloriously crispy. Use a metal spider to transfer the fried eggplant to a wire rack set over paper towels to drain. Repeat with remaining eggplant. Look at that golden perfection! Woo!
⏱️ 8 min•🌡️ 350 - 5
Once all the eggplant is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Keep the wok over high heat. Add the minced garlic, minced ginger, sliced bird's eye chilies, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Don't let it burn, we want those aromatics singing!
⏱️ 1 min00 - 6
Pour in your prepared chili sauce mixture. Bring it to a quick simmer. Give it a good stir, then add the cornstarch slurry. Stir continuously until the sauce thickens to a beautiful, glossy consistency. This is where the magic happens!
⏱️ 1 min00 - 7
Remove the wok from the heat. Stir in the crispy chili oil and sesame oil. Now, gently add the crispy fried eggplant back into the wok. Toss it quickly to coat every single piece with that incredible sauce. We don't want to lose that crispiness, so be fast and furious! Bangali fish all fire!
⏱️ 1 min00 - 8
Transfer the wok-fried crispy eggplant to a serving platter. Garnish generously with the green parts of the green onions, fresh cilantro, and toasted sesame seeds. Drizzle with a little extra crispy chili oil if you're feeling extra spicy. Now we serve! Get ready for an explosion of flavor and texture. This is 10 out of 10!
⏱️ 2 min00