Mix all of the chicken ingredients together in a medium-sized bowl. Toss to coat evenly and let it sit for a minimum of 10 minutes or upward of 8 hours. If you are storing it overnight, cover it with plastic wrap and keep in the fridge.
Heat enough oil to deep-fry the chicken on the stove. Bring the oil up to 350 degrees Fahrenheit, using a quick-read thermometer to test the temperature.
WARNING: Do not cover the oil for deep-frying, because the condensation from the lid can lead to hot oil splattering onto your skin.
Mix all of the batter ingredients together, except for the water. Drain the marinated chicken, using the marinade to wet the batter ingredients. Stir until a chunky batter is formed. All dry ingredients should be thoroughly mixed in. If the batter is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached.
WARNING: Do not over-mix the batter, because too much stirring can cause it to become leaden and heavy. Mix the batter just before you are ready to cook the chicken.
Stir the chicken pieces into the batter, breaking them up into individual pieces to ensure that they are fully coated. Place a small batch of the coated chicken, drained of excess batter, into the hot oil.
Remove the chicken using chopsticks, a slotted metal spoon or tongs when it is fully cooked, roughly 5 minutes. The batter will be crispy and light brown, and the bubbling around individual pieces will be minimal.