Slice eggplant into 2-inch batons. Soak in salted water (1 tsp salt + 4 cups water) for 5–10 minutes. Drain and pat dry with a paper towel.

In a bowl, mix corn starch, salt, and five spice powder. Toss eggplant pieces until well coated.

Heat a generous amount of neutral oil in a pan over medium-high heat. Fry the eggplant pieces in batches for 2–3 minutes until lightly golden and crisp on the outside but tender inside. Transfer to a plate lined with paper towels.

In a clean wok or skillet, heat 1 tbsp neutral oil. Add ginger, garlic, and Sichuan peppercorn. Stir-fry for 30 seconds until fragrant.

Add red bell pepper and bird’s eye chili (if using) and cook for 1 minute.

Stir in doubanjiang, soy sauce, black vinegar, sugar, and water. Mix well. Pour in the corn starch slurry and cook until the sauce thickens and coats the back of a spoon.

Option 1 (Classic Toss): Add the fried eggplant directly to the wok and toss to coat evenly in the sauce. Serve immediately.

Option 2 (Extra Crisp): Plate the fried eggplant first, then spoon or drizzle the sauce over just before serving. This keeps the coating crisp while still giving each bite plenty of flavor. This is also a better option if you aren’t serving the eggplant immediately!

Serve hot with steamed rice and extra chopped scallions or sesame seeds if desired.