Slice the chicken into small, even bite-sized pieces and season lightly with salt and white pepper. Set aside while preparing the batter.
In a mixing bowl, whisk together the sifted flour, grated ginger, sesame oil, and a pinch of salt. Add the sparkling water gradually, gently folding until the batter is just combined; it should be slightly lumpy but smooth enough to coat the chicken.
Heat the vegetable oil in a deep pot over medium-high heat until it reaches around 350°F (175°C)—you'll see gentle bubbling, and a small drop of batter should sizzle immediately.
Dip each piece of seasoned chicken into the batter, allowing any excess to drip off, then carefully lower into the hot oil one or two pieces at a time to avoid crowding.
Fry the chicken pieces, turning occasionally, until they are golden brown and crispy—about 4 to 5 minutes. You should hear a steady, gentle bubbling and see the batter develop a craggy, textured exterior.
Use a slotted spoon to remove the fried chicken from the oil and transfer to a wire rack or paper towels to drain excess oil.
Repeat with the remaining chicken pieces, maintaining the oil temperature so each batch fries evenly and crisply.
Let the chicken rest for a minute, then serve hot with your favorite dipping sauce or as part of a larger meal.
