From Sakura Dining's Cooking Class, here's a simple yet incredibly addictive "Crispy Fried Eggplant." Soaking the eggplant in sugar water before frying results in a non-greasy, crispy exterior with a melt-in-your-mouth tender interior. Easily recreate the amazing taste you experienced at Chinese restaurants at home.
Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- In a bowl, combine 500ml water and 1 tbsp sugar and stir until dissolved to make a sugar water solution.
- Cut off the eggplant stem right at the base, then peel off the remaining stem skin in strips. Remove any tough parts from the surface.
- Peel the eggplant skin using a peeler. This is the secret! Peeling the skin results in a smoother texture and a more appealing appearance. It also removes any bitterness from the skin, making it more enjoyable to eat.
- Cut the peeled eggplant diagonally into approximately 2cm thick pieces. This is the secret! Slicing too thinly will cause the eggplant to absorb too much oil. Cutting them thicker ensures a crispy and juicy result.
- Place the cut eggplant pieces into the sugar water solution and cover with paper towels. Let them soak for about 10 minutes to remove astringency. This is the secret! Soaking in sugar water causes the air pockets in the eggplant to collapse, making them less likely to absorb oil, resulting in a clean fry.
- Fill a pot generously with frying oil and heat it over low heat to a temperature of 160-170°C. This is the secret! Using plenty of oil helps maintain a stable frying temperature, making it easier to achieve good results. Using a thermometer will allow for precise temperature control.
- In a bowl, combine 2 tbsp (30g) mayonnaise and 30g water. Mix thoroughly until well combined to create a coating adhesive. This is the secret! Without an adhesive, the coating will not stick properly and will peel off. Even if the mayonnaise and water appear separated, they will combine over time.
- Prepare a plastic bag and fill it generously with all-purpose flour. This is the secret! Compared to potato starch or rice flour, all-purpose flour provides a crispier texture and juicier result. Using too little flour will result in lumps, so be generous.
- Thoroughly drain the eggplant pieces after removing them from the sugar water. Dip them into the adhesive mixture, ensuring they are fully coated. Just before frying, transfer them to the plastic bag with flour and shake lightly to coat them thoroughly with the flour. This is the secret! If you don't drain the water properly, the adhesive will become diluted. Ensure the adhesive is applied evenly to the entire surface. Add the all-purpose flour just before frying, and don't add it all at once; add it in small batches to prevent the eggplant pieces from sticking together.
- Reduce the frying oil to medium-low heat and maintain it at 160-170°C. Carefully add the eggplant pieces, one by one, after shaking off any excess flour. Fry for 1-2 minutes until the coating sets, then flip and fry for about 3 minutes in total. This is the secret! Maintaining a consistent oil temperature ensures even frying. Eggplant can be eaten raw, so be careful not to over-fry. The absence of skin also contributes to a beautiful appearance.
- As the fried eggplants are done, remove them from the oil, starting with the smaller ones, and drain them thoroughly. Standing them upright helps to drain the oil effectively. This is the secret! Proper oil draining is crucial for maintaining crispiness.
- Place the hot fried eggplants into a bowl and sprinkle generously with salt, pepper, Japanese pepper powder, and secret seasoning to your liking. Toss to combine. Dividing the seasoning and mixing in batches will help ensure even flavor distribution. This is the secret! Applying the seasoning while the eggplant is still hot allows the flavors to penetrate thoroughly.
- Do not leave the seasoned eggplants in the bowl for too long. Transfer them to a baking sheet or tray to maintain their crispiness.
- Continue frying and seasoning the remaining eggplant pieces following Steps 9 through 13.
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