Fried Eggplant, Chinese-Style

Instructions

1. 1

   Cut the eggplant into sticks that are about ¾-inch (2 cm) thick and 3 inches (7-8 cm) long. Place into a mixing bowl. Sprinkle it with the salt, white pepper, garlic powder, five spice powder, sugar, and sesame oil. Toss to distribute the seasonings, and let the eggplant sit for 10 minutes to marinate and to draw out moisture.

2. 2

   After 10 minutes, sprinkle 2 tablespoons of panko over the eggplant and lightly toss. The panko should stick to the eggplant. Let sit for 5 minutes.

3. 3

   Mix the cornstarch and rice flour together in a small bowl. Add half of the mixture over the top of the eggplant. Toss the eggplant to distribute. Let sit for another 5 minutes. After 5 minutes, the eggplant should continue to sweat, and the rice flour and cornstarch will absorb the moisture. (This is my way of getting the dredge materials to stick without adding egg or other liquids!)

4. 4

   Add 3 inches (8cm) of frying oil to a small pot, and heat it to 325°F/165°C. Toss the remaining cornstarch and rice flour mix with the eggplant.

5. 5

   Deep-fry the eggplant in batches for 4-5 minutes until a light brown crust forms. Use a spider or strainer to remove them, and let the excess oil drain before transferring to a plate lined with paper towels. Next, heat the oil to 350°F/180°C, and fry all the eggplant pieces in a single batch for a second time. Fry for 2 minutes, or until golden brown.

6. 6

   Drain on a plate lined with fresh paper towels. Transfer to a serving plate if desired. If using, sprinkle the raw sliced peppers and shallots on top and serve! If desired, mix together a small pinch each of salt and white pepper, and sprinkle over the top to taste.