Season the chicken breast with salt, white pepper, onion powder, and garlic powder. Set aside for about 10 minutes to let the flavors meld into the meat.

Whisk together the flour, baking powder, salt, paprika, turmeric, and cold club soda (or beer) in a bowl. This will create a smooth batter that is light and fluffy!

Heat canola oil in a deep pan or fryer over medium-high heat until shimmering, about 350°F. This ensures optimal frying and that delightful crispy exterior.

Dip the seasoned chicken breast into the batter. Carefully place it in the hot oil and fry for 8-10 minutes or until golden brown and cooked through. Remove and drain on paper towels to absorb excess oil.

Sauté a small amount of oil in another pan. Add minced garlic and cook until fragrant, about 30 seconds, spreading a wave of deliciousness throughout your kitchen.

Add sliced mushrooms, bamboo shoots, and red bell pepper to the pan. Stir-fry for a few minutes, until the vegetables are tender, bursting with flavor and color.

Pour in Shaoxing wine and then add shredded napa cabbage, soy sauce, dark soy sauce, additional salt, sugar, sesame oil, oyster sauce, and white pepper. Stir well to combine and let those flavors mingle beautifully!

Toss in snow peas and hot chicken stock (or water), bringing the mixture to a simmer. This is when it all begins to transform into a glorious medley of tastes.

Mix cornstarch with a little water to create a slurry, then add it to the pan. Stir until the sauce thickens, giving it that glossy finish we crave!

Serve the crispy chicken on a bed of your vibrant stir-fried vegetables, and get ready for a dinner that feels like a tropical getaway.