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Chinese Crispy Eggplant with Sauce

Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Chinese
Servings 1


  • Wok for deep-frying
  • pot for stir-frying


  • 200 g one eggplant, remove the most part, left the skin and small part, cut into sections.
  • 3 tablespoon corn starch
  • 1 cup oil for deep-frying
  • For sauce
  • 1/2 teaspoon chicken powder
  • 1+1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon light soy sauce
  • 2 cloves garlic, sliced
  • 5 gram green scallion, chopped
  • 2 red chili, chopped
  • 1/2 teaspoon vinegar
  • 15 pieces pepper corn
  • Top with
  • 1/2 teaspoon sesame cooked
  • One coriander, chopped


  • Soak the eggplant sections in water for 5 minutes, then drained with paper. cover with corn starch well
  • Heat the oil over high-medium heat. when the temperature is above 180 ,deep-frying the eggplant, when the color is brown, transfer to a dish
  • Another pot, Add 2 tablespoon oil to a wok, heat over medium heat, chicken powder, vinegar, sugar, salt, chopped green scallion , garlic sliced, red chili chopped, pepper corn, bring to a boil, add the deep fried eggplant, stirring for some seconds, let the eggplant all be in sauce, turn off the heat.
  • Serve with rice.
  • Top with sesame and coriander chopped