Crispy Sweet and Sour Eggplant Stir-fry (Gan Zzang)
Crispy Sweet and Sour Eggplant Stir-fry (Gan Zzang)
Introducing a Perfect Recipe for Crispy & Sweet Eggplant Tangsuyuk
Eggplant, which may not seem particularly special on its own, transforms into an elegant dish with the right preparation! While its high water content can make it tricky to handle, this recipe will guide you step-by-step to create a delightfully crispy on the outside and tender on the inside Tangsuyuk that both children and adults will adore. The sweet and savory sauce, combined with the texture of the eggplant, makes this dish perfect for special occasions or to elevate an everyday meal.
Main Ingredients- 4 fresh eggplants
- 2 eggs (whites only)
- 5 Tbsp potato starch (for batter)
- 500ml frying oil (or plenty of cooking oil)
Cooking Instructions
Step 1
Begin by thoroughly washing the 4 fresh eggplants and patting them dry. Slice the eggplants diagonally into pieces about 2cm thick, suitable for coating and frying. Place the sliced eggplant into a large bowl.
Step 2
To season the eggplant, sprinkle 1 teaspoon of salt evenly over the pieces and gently toss to combine. Let it sit for 1-2 minutes; this helps draw out some moisture, contributing to a crispier texture when fried. Afterward, lightly pat the eggplant pieces with a paper towel to absorb any excess moisture.
Step 3
Next, evenly coat the seasoned eggplant with 5 tablespoons of potato starch. Gently shake the bowl or toss the eggplant to ensure each piece is well-covered with starch.
Step 4
In a separate bowl, crack the 2 eggs and separate the whites, discarding the yolks (or saving them for another use).
Step 5
Add the starch-coated eggplant to the bowl with the egg whites. Put on a pair of disposable gloves and gently mix the eggplant, ensuring the egg white mixture coats it evenly without breaking the eggplant pieces. Gentle handling is key here for a good batter.
Step 6
Pour a generous amount of frying oil into a deep pot or wok and heat it over medium heat. To test the oil temperature, carefully drop a small piece of battered eggplant into the oil. If it sizzles and floats immediately, the oil is ready. Gently add the remaining battered eggplant pieces to the hot oil.
Step 7
Fry the eggplant until golden brown and crispy, turning occasionally to ensure even cooking. Once fried to perfection, remove the eggplant pieces from the oil and place them on a wire rack to drain excess oil and cool slightly. This resting period helps maintain their crispiness.
Step 8
Now, let’s prepare the delicious sweet and sour sauce. In a small bowl, combine 3 tablespoons of vinegar, 3 tablespoons of soy sauce, and 3 tablespoons of corn syrup, maintaining a 1:1:1 ratio for the base. Add 1 tablespoon of cooking wine, 1 tablespoon of plum extract, and 1 tablespoon of oyster sauce for added depth of flavor. Finally, stir in 1 teaspoon of sugar and 1 teaspoon of cornstarch.
Step 9
Prepare the vegetables for the sauce. Thinly slice half an onion. Finely mince the 2 cheongyang peppers (you can adjust the amount based on your spice preference). You can remove the seeds from the peppers if you prefer less heat.
Step 10
In a saucepan or wok, combine the prepared sauce ingredients with the sliced onion and minced chili peppers. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sauce thickens slightly and the vegetables soften.
Step 11
Once the sauce is simmering and has reached your desired consistency, add the fried eggplant pieces to the pan. Toss gently to coat the eggplant evenly with the sauce. Avoid overcooking at this stage to preserve the eggplant’s crispiness. Your delicious Eggplant Tangsuyuk is now ready!
Step 12
Serve immediately while warm on a nice plate. This dish is a wonderful accompaniment to rice or can be enjoyed as a delightful appetizer or snack.
