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In a medium bowl, combine the sliced chicken with shaoxing wine and soy sauce. Let marinate for 10-15 minutes.
In a small saucepan, combine lemon juice, zest, sugar, rice vinegar, water, salt, chicken bouillon (if using), and pinch of turmeric. Bring to a boil to dissolve the sugar, then remove from heat and set aside.
Heat oil in a wok or deep fryer to 180°C (355°F). Lightly coat the marinated chicken with potato starch, then deep fry for 2-3 minutes or until golden and fully cooked through. Drain excess oil on paper towels or an oil drainer. Set aside.
In a clean wok or frying pan, bring the lemon sauce back to a boil. Add the fried chicken and toss to coat evenly. Stir in the lemon slices and cook for another 30 seconds.
Spoon the lemon chicken over steamed rice and garnish with chopped spring onion or toasted sesame seeds. Serve hot and enjoy!