To infuse the chicken with delicious flavors, it's important to marinate it before frying. In a large bowl, combine the soy sauce, oyster sauce, Chinese rice wine or dry sherry, sesame oil, sugar, salt, white pepper, minced garlic, and grated ginger. Stir the marinade ingredients until well combined.

Add the chicken pieces to the marinade and toss them gently to ensure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Marinating the chicken overnight allows the flavors to penetrate the meat, resulting in a more flavorful and tender fried chicken.

While the chicken is marinating, it's time to prepare the coating for the fried chicken. In a shallow dish or a large zip-top bag, combine the all-purpose flour, cornstarch, baking powder, salt, and white pepper. Mix the dry ingredients together until well combined.

Once the chicken has finished marinating, it's time to coat and fry it. Fill a deep pot or a deep fryer with vegetable oil, ensuring there's enough oil to fully submerge the chicken pieces. Heat the oil to a temperature of 350°F (175°C).

While the oil is heating, remove the marinated chicken from the refrigerator and let it sit at room temperature for about 10 minutes. This allows the chicken to come to room temperature, ensuring more even cooking.

Take one piece of chicken at a time and coat it thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it adheres well. Shake off any excess coating and set the coated chicken aside on a wire rack or a plate.

Once all the chicken pieces are coated, carefully lower them into the hot oil using tongs or a slotted spoon. Be cautious to avoid overcrowding the pot, as this can cause the temperature of the oil to drop, resulting in greasier chicken. Fry the chicken in batches, if necessary.

Cook the chicken in the hot oil for about 10-12 minutes, or until the chicken is golden brown and cooked through. To ensure the chicken is fully cooked, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Transfer the cooked chicken to a paper towel-lined plate or a wire rack to drain any excess oil.

Chinese-style fried chicken is best enjoyed immediately after frying while it's still hot and crispy. Serve the fried chicken with steamed rice, noodles, or a side of vegetables for a complete meal. For added flavor, you can drizzle the chicken with a bit of sweet and sour sauce or serve it alongside your favorite dipping sauces, such as chili sauce or soy sauce.