Start by washing and drying the Chinese eggplant, then slice it into batons about 1-inch thick. Sprinkle with salt and let it rest for 10 minutes.

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

Heat neutral oil in a skillet over medium-high heat. Fry coated eggplant in batches until golden brown and crispy, about 3-4 minutes per side.

In the same skillet, reduce heat and add sesame oil. Sauté minced garlic and grated ginger until fragrant, then add soy sauces, rice vinegar, and brown sugar. Simmer for a couple of minutes.

Create a cornstarch slurry and add it to the simmering mixture, stirring constantly until the glaze thickens.

Combine crispy eggplant with glaze in a bowl and toss to coat. Serve immediately with optional toppings.