Wash and dry the Chinese eggplants, then slice them into 2.5-inch batons. Sprinkle with salt and let rest on a paper towel for 10 minutes.

In a bowl, mix together cornstarch, garlic powder, salt, and pepper. Toss eggplant pieces in the mixture until coated.

Heat oil in a large skillet over medium-high heat. Fry eggplant for 3 to 4 minutes on each side until golden brown and crispy.

In a saucepan, heat sesame oil, add garlic and ginger until fragrant. Stir in soy sauces, rice vinegar, and brown sugar; simmer for a few minutes.

Mix cornstarch with water to create a slurry. Stir into simmering glaze until thickened and glossy.

Combine crispy eggplant with the garlic soy glaze and toss gently. Transfer to a serving platter and garnish as desired.