Marinate the Chicken:

In a mixing bowl, coat the chicken pieces with Shaoxing wine, salt, garlic powder, sesame oil, cornstarch, and white pepper. Let marinate for at least 20 minutes, or overnight for enhanced flavor.

Fry the Chicken:

For the batter-fried version: Combine ½ cup of flour, cornstarch, salt, baking powder, white pepper, and turmeric (if using). Just before frying, mix in the seltzer or beer and sesame oil until the batter reaches a smooth consistency. Lightly coat the marinated chicken in the remaining ¼ cup of flour. Heat oil in a small pot to 350°F (175°C). Dip 5–6 chicken pieces into the batter and carefully place them in the hot oil. Adjust heat as needed to maintain the oil temperature at approximately 325°F (160°C), ensuring an even fry.

For the crispy coating option: Heat 1½ to 2 cups of oil in a wok, bringing it to 325°F (160°C). In a separate bowl, combine the cornstarch, flour, salt, white pepper, turmeric (if using), and sesame oil. Dredge the marinated chicken in this dry mixture and fry in small batches of 5–6 pieces.

Using chopsticks or a slotted spoon, occasionally turn the chicken for uniform crispness. Fry for 2–3 minutes until golden brown. Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil. Repeat until all the chicken is fried.

Prepare the Lemon Sauce & Assemble the Dish:

Juice the lemon(s) to yield ¼ cup of juice. Slice half a lemon into thin ⅛-inch (3mm) rounds and zest the remaining portion until you have 1 teaspoon. Cut the lemon slices into small wedges.

In a stainless-steel saucepan over medium-high heat, combine the lemon juice, zest, slices, water, sugar, and salt. Stir and bring to a simmer.

While the sauce simmers, reheat the oil to 350°F (175°C). Refry the chicken in two batches, ensuring the oil temperature remains at least 325°F (160°C). Fry for another 2 minutes until the coating is crisp and golden.

Gradually stir the cornstarch slurry into the simmering lemon sauce until it thickens enough to coat a spoon. If the desired consistency is reached before adding all of the slurry, discard the excess.

Once all the chicken is fried, toss it in the lemon sauce, gently folding it with 3–4 scooping motions to evenly coat each piece.