Place the chicken pieces in a mixing bowl. Add the soy sauce, ginger juice, white pepper, and salt. Toss to coat evenly and let the mixture sit for at least 15 minutes to absorb the flavors.

Crack in the lightly beaten egg and mix thoroughly until the chicken is evenly coated.

In a separate shallow bowl or plate, dredge each chicken piece in cornstarch, ensuring full coverage. Shake off any excess starch before frying.

Heat a generous amount of vegetable oil in a deep wok or fryer, reaching a temperature of 350°F (175°C).

Gently lower the coated chicken pieces into the hot oil in small batches, taking care not to overcrowd.

Fry each batch for about 3–4 minutes, or until golden and crispy on the outside and fully cooked within.

Transfer the chicken onto paper towels to drain any excess oil. Set aside.

In a clean wok or large skillet, heat 1 to 2 tablespoons of fresh oil over medium-high heat.

Sauté the minced garlic and ginger for about 30 seconds until aromatic.

Add the onion wedges and bell peppers, stir-frying for 2 to 3 minutes until slightly tender yet crisp.

Toss in the eggplant and continue stir-frying for another 3 to 5 minutes, or until soft and cooked through. Add more oil if the eggplant absorbs too much.

In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, chili garlic sauce, sesame oil, and chicken broth or water.

Pour the sauce mixture into the wok with the sautéed vegetables. Stir and bring to a gentle simmer for 1 to 2 minutes.

Add the cornstarch slurry and mix continuously until the sauce thickens to a glossy consistency.

Return the crispy fried chicken to the wok. Toss gently with the thickened sauce and vegetables until everything is well coated and evenly combined.

Let it cook for an additional 1 to 2 minutes to ensure the chicken is heated through.

Transfer the finished dish to a serving platter.

Sprinkle with chopped green onions and sesame seeds if desired.

Serve immediately with freshly steamed rice for a complete and satisfying meal.