Begin by washing and drying 2–3 Chinese eggplants. Cut them into 2.5-inch long batons, sprinkle with salt, and let them rest in a colander for about 10 minutes.

In a mixing bowl, combine 1/2 cup of cornstarch, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and a pinch of white or black pepper. Toss the dried eggplant batons in this mixture to coat evenly.

Heat 1/4 cup of neutral oil in a large skillet over medium-high heat. Fry the coated eggplant pieces in batches for 3-4 minutes on each side until golden brown and crispy.

In the same skillet, add 1 tablespoon of sesame oil. Sauté 2-3 minced garlic cloves and 1 tablespoon of freshly grated ginger until fragrant, then add 1/4 cup of soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of rice vinegar. Simmer for 2 minutes.

Create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Gradually add this to the simmering garlic soy glaze and stir until thickened.

Turn off the heat, add the crispy eggplant to the skillet, and toss in the garlic soy glaze until evenly coated. Serve immediately, garnished with sliced scallions, sesame seeds, or chili flakes.