Crispy Chinese Eggplant Delight: 7 Simple Steps

Crispy Chinese Eggplant Delight is a delicious and crunchy dish made with eggplants, perfect for a snack or side.

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Slice the eggplants into 1-inch thick rounds or strips. Sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture. Rinse and pat dry.
In a bowl, mix the cornstarch, all-purpose flour, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Gradually add water until a smooth batter forms.
In a deep skillet or wok, heat about 1 inch of vegetable oil over medium-high heat. Ensure the oil is hot enough by dropping a small amount of batter into it; it should sizzle immediately.
Dip each eggplant slice into the batter, allowing excess to drip off. Carefully place them in the hot oil.
Fry the eggplants in batches, ensuring not to overcrowd the pan. Cook until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
In a separate pan, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant. Stir in soy sauce and cook for an additional minute.
Drizzle the sauce over the crispy eggplants or toss them in the sauce for even coating. Garnish with chopped green onions and sesame seeds.