Begin by slicing your Chinese eggplants into ¾ to 1-inch thick pieces, ensuring you cut at an angle to maximize surface area.

In a mixing bowl, combine all-purpose flour, corn starch, baking powder, and a pinch of salt. Gradually add water while whisking until the batter reaches a smooth, slightly thick consistency.

Create an organized breading station by placing panko breadcrumbs in a shallow dish and set your bowl of batter next to it.

Take each eggplant slice and dip it into the batter for an even coating, then transfer to the breadcrumbs and press lightly.

In a frying pan or wok, heat enough neutral oil to submerge the eggplant pieces to 350°F (180°C).

Carefully place a few coated eggplant slices into the hot oil, frying for 2 to 3 minutes on each side until golden brown.

Remove the eggplants with a slotted spoon and transfer to a cooling rack or a strainer lined with paper towels.

Serve hot alongside Japanese curry, steamed rice, or tonkatsu sauce.