Prepare the aubergines: Slice the aubergines into rounds about 1cm thick, or into chunky batons if you prefer. Place them in a colander, sprinkle with the teaspoon of salt, and let them sit for 15 minutes. You will see tiny beads of moisture appear on the surface. Pat them thoroughly dry with kitchen paper—this step is crucial for a crisp finish.

Coat the pieces: In a large mixing bowl, toss the dried aubergine pieces with the cornflour. Make sure every piece is lightly and evenly dusted; you’re looking for a fine, powdery coating that feels slightly chalky to the touch.

Fry until golden: Heat 2 tablespoons of oil in a large frying pan over a medium-high heat. Once the oil shimmers and a small piece of aubergine sizzles immediately upon contact, add half the aubergine in a single layer. Fry for 3-4 minutes per side, until the undersides are a deep, burnished gold and the edges look slightly caramelised. The sizzling sound will become quieter as the moisture cooks off. Transfer to a plate lined with kitchen paper. Repeat with the remaining oil and aubergine.

Build the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and sesame oil until the sugar has dissolved completely. Set aside.

Sizzle the aromatics: Lower the heat to medium. Add the remaining 1 tablespoon of oil to the pan. Tip in the minced garlic, grated ginger, and chopped chillies. Stir constantly for about 30 seconds, or until the kitchen fills with a fragrant, pungent aroma and the garlic just begins to turn a pale straw colour.

Combine and glaze: Pour the prepared sauce into the pan with the aromatics. It will immediately bubble and steam. Return the fried aubergine to the pan, tossing everything together with a wooden spoon. Cook for 1-2 minutes, stirring gently, until the sauce thickens to a glossy, sticky glaze that clings to each piece of aubergine. You should hear a gentle bubbling sound as it reduces.

Finish and serve: Remove the pan from the heat. Sprinkle generously with sliced spring onions and toasted sesame seeds. Serve immediately while the aubergine is still hot and the coating is at its crispiest.