Wash and dry the Chinese eggplants then cut into thick batons, about 1-inch wide. Sprinkle salt over the cut eggplant and let rest in a colander for 10 minutes.

Pat the eggplant pieces dry with a paper towel.

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

Heat neutral oil in a skillet over medium-high heat until shimmering.

Add eggplant pieces in batches, fry each side for 3-4 minutes until golden brown and crispy.

Remove eggplant from the pan and drain excess oil on paper towels.

In a clean skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger, stirring until aromatic.

Pour in low sodium soy sauce, dark soy sauce, rice vinegar, and brown sugar, stir to combine. Let simmer.

Mix cornstarch with water to create a slurry, then pour into the glaze mixture while stirring.

Cook until the glaze thickens to a glossy consistency.

In a large bowl, combine crispy eggplant with the warm garlic soy glaze, toss gently.

Serve immediately garnished with scallions, sesame seeds, and red chili flakes.