Begin by slicing the Chinese eggplants into batons, about ½ inch thick. Sprinkle them generously with salt and let them rest in a colander for 30 minutes to draw out excess moisture. Once they glisten with moisture, pat the eggplant dry with a clean kitchen towel.

In a mixing bowl, combine cornstarch, salt, and black pepper until evenly mixed. Coat each eggplant baton thoroughly in this mixture.

Heat about ½ inch of neutral oil in a large skillet over medium-high heat until shimmering. Fry the coated eggplant batons for about 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels.

In a separate saucepan, heat 1 tablespoon of sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant. Stir in soy sauces, rice vinegar, and brown sugar, cooking until simmering.

Prepare a cornstarch slurry by combining cornstarch and water. Add to the saucepan, stirring continuously until the glaze thickens.

Gently toss the crispy eggplant in the glaze until coated. Transfer to a serving dish and garnish as desired. Serve warm.