For those who have always found eggplant to be overly mushy or oily, this Crispy Sichuan Eggplant—known in its native China as Feng Wei Qie Zi—promises to forever change your perception. Picture deep-fried eggplant strips, as crunchy as your favorite snacks, enveloped in a savory, sweet, and tangy glaze with a hint of numbing Sichuan peppercorns.

This dish is a testament to the art of Chinese culinary techniques, where the spongy core is removed and a unique double-coating method is employed, transforming humble eggplant into an irresistible crunchy treat.

📋 Ingredients

Essential Ingredients

• 1.1 lbs (approximately 500g) Eggplant: Opt for Chinese or Italian varieties, which are typically thinner with their skins left intact.
• 1.7 oz (about 50g) Fresh Cilantro: Separate the leaves and cut stems into 1.5-inch (4cm) sections.
• 3/4 cup (100g) Starch: Choose potato starch or cornstarch for optimal crispiness.
• Neutral Oil: Required for deep-frying, around 1 liter should suffice.

Aromatic Ingredients (Group A)

• 10g Scallions: Thinly sliced.
• 5g Fresh Ginger: Cut into slices.
• 20g Garlic: Minced, as it plays a crucial role in flavor.
• 5g Dried Red Chilies: Use whole or cut as preferred.
• 3g Sichuan Peppercorns: These give the dish its signature numbing quality.

The Flavorful Glaze (Group B)

• 100g (approximately 7 tbsp) Rice Vinegar: Provides a sharp, clean tang.
• 100g (about 8 tbsp) White Sugar: Essential for the sweet-and-sour balance.
• 50g (roughly 3 tbsp) Light Soy Sauce: Adds a savory umami note.
• 20g (1 tbsp) Oyster Sauce: Contributes a rich depth.
• 1 tsp Sesame Oil: Finishes with a fragrant aroma.

🔪 Instructions

Step 1: The Anti-Mush Cut

Slice the eggplant lengthwise into quarters. Important Step: Remove and discard the soft, spongy white core, as it tends to absorb excessive oil, leading to mushiness.

• Cut the remaining eggplant at a 45-degree angle into strips 2 inches (5cm) long and 0.4 inches (1cm) wide.

Step 2: Salting for Moisture Control

Place the eggplant strips in a bowl and sprinkle with a small amount of salt. Allow them to rest for 10 minutes. The salt will draw out excess moisture, helping the starch adhere better, ensuring a crispier fry.

Step 3: Mastering the Double-Coating Technique

• First Coat: Lightly sprinkle half the starch over the moist eggplant and toss until evenly covered.
• Second Coat: Just before frying, add the remaining starch. Make sure each strip is dry and fully coated in a white “shell” for that perfect “shatter-crisp” texture.

Step 4: Achieving the Golden Fry

Heat oil to 350°F (approximately 175°C) or about 70% of your heat setting. Fry the eggplant strips in batches until they are firm and golden brown.

• Pro Tip: For an extra crunch, remove the strips, increase the oil temperature to 400°F (about 200°C), and “flash-fry” them for an additional 30 seconds. They should sound hollow when tapped. Drain thoroughly.

Step 5: The Aromatic Sauté

In a separate wok or skillet, heat a small amount of oil. Sauté the Group A aromatics: start with garlic until fragrant, then add ginger, scallions, dried chilies, and Sichuan peppercorns.

Step 6: Glazing and Quick Tossing

Add the Group B sauce ingredients to the pan. Bring to a boil and reduce until the sauce becomes thick and syrupy, allowing the sugar to caramelize. Immediately toss in the fried eggplant and cilantro. Stir quickly over high heat for about 10 seconds, ensuring each piece is well-glazed while remaining crisp. Finish with a drizzle of sesame oil and serve right away.

💡 Expert Tips

• Why Remove the Core? The eggplant core acts like a sponge, absorbing too much oil. By eliminating it, you’re frying only the “flesh” near the skin, which has less water and delivers superior crunch.
• Opt for Starch over Flour: Flour results in a “bread-like” soft coating, whereas potato or corn starch creates a thin, glass-like crust.
• Vinegar Choice Matters: Chinese Rice Vinegar is preferred for its authentic taste. If using Apple Cider Vinegar, reduce the sugar slightly since it’s naturally sweeter.

🧪 Nutrition Facts (Per Serving)

• Calories: Approximately 340 kcal
• Protein: 4g
• Total Fat: 21g (Estimated absorbed oil)
• Carbohydrates: 40g
• Fiber: 6g
• Highlights: Rich in antioxidants from the eggplant skin and cilantro.