Combine chicken breast pieces with soy sauce in a bowl. Cover and marinate in the refrigerator for half an hour.

In a separate bowl, beat the egg with cornstarch, season with some salt and black pepper. Add the marinated chicken pieces to the batter.

Deep-fry chicken pieces until brown. Drain on paper towels and set aside.

Combine sugar, chicken broth, lemon juice, salt and turmeric (if using) mix until well combined.

Bring to a boil, lower heat and add slurry (for thicker sauce, add more cornstarch-water mixture) Pour the sauce over the chicken and mix.

Serve with rice and veggies on the side.