In a bowl, combine cornstarch and spices. Add in the chicken nuggets. Mix and coat each piece well.

In a frying pan heat oil over medium-high heat. Once oil is hot, place each piece of chicken into the pot. Fry until golden brown (approximately seven minutes).

Flip each piece, making sure that all sides are evenly cooked.

Remove chicken from pot and set aside.

Using the same frying pan, heat two tablespoons oil. Add onions and sauté until translucent (approximately seven to eight minutes). Add in cubed eggplant, squash, pepper, and garlic. Sauté for an additional 12 minutes or until both the squash and eggplant are soft.

In a separate bowl combine duck sauce, ketchup, soy sauce, vinegar, hot sauce (if using) and spices. Pour the mixture into the frying pan. Combine with the vegetables. Keep stirring the sauce until it bubbles. Once it bubbles, remove from heat. Add in chicken nuggets and sesame seeds. Enjoy over mashed potatoes or rice.