Crispy Eggplant with Sichuan-Style Glaze – 50-Minute Recipe
A bold, spicy, and satisfying dish that pairs crispy, steam‑cooked eggplant with a glossy Sichuan‑style glaze. The combination of sweet, numbing, and tangy flavors makes it a standout appetizer or side for any dinner.
Recipe by Chef Victor Leong (Li Ho Fuk)· Structured by ReelsMeals
From: TikTok(view original)
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Cooking context
50 min estimated total time for 4 servings.
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Ingredients
- 1 whole eggplant
- white sesame seeds
- green onions
- basileaves
- green powder garnish
Batter
- xanthan gum
- tapioca starch
- rice flour
Sauce
- sugar
- Sichuan peppercorns
- red chilies
- chili oil or chili paste
- soy sauce
- black vinegar
- red vinegar
- doubanjiang
- chili flakes
Instructions
- 1Peel the skin off the whole eggplant.
- 2Cut the peeled eggplant into thick rectangular (batonnet‑style) strips.
- 3Prepare the batter by mixing xanthan gum, tapioca starch, and rice flour with enough water to form a thick, smooth coating.
- 4Coat the eggplant strips in the batter and let them rest for a few minutes.
- 5Heat oil in a deep pan to about 356°F (350°F).
- 6Deep‑fry the battered strips until golden and crisp, about 3–4 minutes per side.
- 7Remove the fried strips and drain them on a wire rack.
- 8In a saucepan, combine sugar, Sichuan peppercorns, chopped red chilies, chili oil or paste, soy sauce, black vinegar, red vinegar, doubanjiang, and chili flakes; bring to a simmer and let the sauce thicken, about 5 minutes, stirring until it bubbles vigorously.
- 9Toss the fried eggplant strips in the simmering sauce until they are evenly coated.
- 10Plate the glazed eggplant on a dark grey ceramic plate.
- 11Garnish with chopped green onions, fresh basil leaves, white sesame seeds, red chili flakes, and a dusting of green powder garnish.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the battered strips
After coating the eggplant strips in batter, let them rest for a few minutes before frying.
Drain on a wire rack
Place the fried strips on a wire rack to drain excess oil and retain crispness.
Simmer sauce until vigorous bubbles
Combine sauce ingredients and simmer, stirring until the mixture thickens and bubbles vigorously, about 5 minutes.
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Frequently asked questions
- How long does it take to make Crispy Eggplant with Sichuan-Style Glaze?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Crispy Eggplant with Sichuan-Style Glaze recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Eggplant with Sichuan-Style Glaze recipe come from?
- It was shared by Chef Victor Leong (Li Ho Fuk) on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.