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Cut eggplant into batons and salt with 1 ½ tsp salt. Let sit for at least 20 minutes, then remove moisture and pat dry.
Blend 250ml water and ½ tsp xanthan gum together until thick.
Whisk in ¼ cup rice flour, ¼ cup potato/tapioca or corn flour, and ½ tsp salt. Cool batter in fridge.
Heat 2 tbsp oil in a small saucepan on medium heat. Fry diced shallot for 1 minute.
Add grated garlic, ginger, and doubanjiang. Fry for another minute.
Add ½ cup brown sugar, 3 tbsp rice vinegar, salt to taste, and ¼ cup water mixed with 2 tsp corn flour. Cook until thickened, then adjust seasoning.
Coat eggplant batons with 1 tbsp starch.
Heat oil to 180°C in a pan or wok.
Dip starch-coated eggplant in wet batter and fry in batches for 3-4 minutes on each side until crispy. Double fry if desired.
Coat fried eggplant with sauce and serve. Garnish with sesame seeds and coriander if desired.