How-to Guide: Truly Delicious & Crispy Battered Spicy Garlic Eggplant ((脆皮鱼香茄子))

This dish really takes the traditional Chinese Eggplant with Garlic Sauce to the next level. If you had Eggplant with Garlic Sauce before, then try out this new take on the dish. I guarantee you'll love not only the crispiness of the eggplant but also the spicy sweetness of this sauce.

Link to my Home Made Chili Oil -    • How-to Guide: Better than Lan Gan Ma ...  

Ingredients:
For deep-frying: vegetable oil
5 Japanese eggplant (long thin eggplant), peeled, cut into quartered slices.
½ bunch coriander, finely chopped
2 spring onions, finely chopped
To serve: fried shallots/onions, baby coriander leaves, fresh eyes bird chili, and extra sesame seeds

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Sauce:
450 gm sugar
100 gm liquid glucose
100 ml light soy sauce
100 ml Chinese red vinegar
70 gm soy paste (aka miso paste)
2½ tbsp Chinkiang black vinegar
2 tbsp chili bean paste
2 tbsp chili oil (homemade or Lao Gan Ma)
1 tbsp very finely minced ginger
2 tbsp finely minced garlic
3-4 birdseye chilies
2 tsp ground Sichuan pepper
½ tsp chili flakes
50 gm sesame seeds

Batter
15 gm xanthan gum
60 gm rice flour (not glutinous flour)
60 gm tapioca flour

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