General Tso's Eggplant
Prep time
Cook time
Total time
Serves: 2
  • 1 medium eggplant, cut into long strips
  • 2 stalks green onion, trimmed and chopped
  • ½ teaspoon salt for marinating the eggplant
  • a medium pot of oil for deep frying
  • For the batter:
  • ¾ cup all purpose flour
  • ½ cup water
  • 2 tablespoons potato starch
  • 2 eggs
  • For the seasoning sauce:
  • 3 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon ketchup
  1. Cut a eggplant into long strips, sprinkle with some salt and massage well with the eggplants, set aside for 10 minutes and drain the excessive water that comes out.
  2. Chop some fresh green onion and whisk sugar, water, vinegar, oyster sauce and ketchup as the sauce and set aside.
  3. Mix all-purpose flour, potato starch, water and egg in a big bowl into a smooth batter.
  4. Throw the eggplants into the bowl and coat evenly with the batter.
  5. Heat a medium pot of oil over high heat until reached temperature for deep frying, carefully add in the eggplants and deep fry for about 1 to 1.5 minutes until golden and crispy and remove from pan.
  6. Deep fry the eggplants again over high heat for about 30 secs, remove from pan and place on paper towels and set aside.
  7. In a non-stick pan, pour in the seasoning sauce and heat it with low heat for 2-3 minutes until the sauce starts to boil and thicken.
  8. Toss in the deep fried eggplant, half of the chopped green onion and gently stir to coat the sauce evenly onto the eggplant.
  9. Remove from pan, place on a plate, toss with the rest of the chopped green onion and serve.
Deep frying the eggplants twice helps to create a crispy crust on the eggplants.
Use low setting to heat up the sauce could help avoid burning the sauce, once the bubbles start to appear on the surface of the sauce, it's time to add in the eggplants.

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Recipe by Spice the Plate at