Slice the chicken breast into two thinner, evenly sized portions. Lightly season both sides with salt, white pepper, onion powder, and garlic powder. Set aside.

In a mixing bowl, whisk together the flour, baking powder, salt, paprika, and turmeric. Gradually pour in the cold club soda or beer, stirring gently until combined. Avoid overmixing to maintain a light and crisp texture in the batter.

Heat the canola oil in a deep pan or wok to 350°F, using a thermometer for accuracy. Submerge each seasoned chicken breast in the batter, coating thoroughly, then carefully lower into the hot oil. Fry for 2–3 minutes per side, turning frequently, until golden brown. Remove and place on a wire rack to drain excess oil.

In a separate wok or skillet over high heat, add 1 tablespoon of the frying oil. Sauté the minced garlic, mushrooms, bamboo shoots, and red bell pepper for 30 seconds. Deglaze with Shaoxing wine, then add the napa cabbage, stirring for another 30 seconds. Incorporate the soy sauces, salt, sugar, sesame oil, oyster sauce, and white pepper, ensuring even distribution of flavors.

Stir in the snow peas, followed by the hot chicken stock. Bring the mixture to a boil, then gradually add the cornstarch slurry while stirring continuously. Allow the sauce to thicken until it coats the back of a spoon.

Transfer the stir-fried vegetables and sauce to a serving platter. Slice the fried chicken into 1½-inch-wide strips and arrange them atop the vegetables. Serve immediately with freshly steamed white rice.