Start by washing the Chinese eggplant under cool water, then slice it into 2.5-inch long batons, each about ½ inch wide. Sprinkle the sliced eggplant generously with salt and let it rest for 10 minutes to draw out moisture. Afterward, pat the eggplant dry with paper towels.

In a mixing bowl, combine cornstarch, garlic powder, salt, and white pepper. Toss the dried eggplant batons in this mixture until they are evenly coated.

Heat a non-stick skillet over medium-high heat and add enough neutral oil to coat the bottom. Once the oil shimmers, carefully add the eggplant in batches. Fry each piece for 3–4 minutes per side, or until golden brown and crispy. Transfer the fried eggplant to a plate lined with paper towels.

In a small saucepan, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for about 30 seconds. Stir in both soy sauces, rice vinegar, and brown sugar, letting the mixture simmer for 2 minutes.

Whisk together some cornstarch with a little water to form a slurry, and gradually add this mixture to the saucepan while stirring continuously. Allow the glaze to thicken for a minute or two until it reaches a syrupy consistency, then remove it from heat.

Add the crispy eggplant back into the skillet, pour the warm garlic soy glaze over the eggplant and toss gently to coat every piece thoroughly. Serve hot, garnishing with scallions, sesame seeds, or fresh chilies if desired.