Cut the eggplants into 7mm thick round slices (12 pieces). Soak in water and drain. Mince the green onion.

In a bowl, mix ground chicken, minced green onion, and the meat mixture seasonings until sticky. Divide into 12 portions.

Coat half of the eggplant slices (12 pieces) with potato starch. Place a portion of the meat mixture on each slice, then coat the meat with potato starch. Top with the remaining eggplant slices to form sandwiches.

Heat sesame oil in a frying pan over medium heat. Place the sandwiches in the pan and cook until browned. Flip, cover with a lid, and steam over low heat for 5–6 minutes until the meat is cooked through.

Push the sandwiches to one side of the pan. Add the sweet and spicy sauce ingredients to the empty side, tilt the pan slightly, and spoon the sauce over the sandwiches to coat evenly.