In a large mixing bowl, toss the sliced chicken with half of the rosdee seasoning powder. Then, add the tempura flour and ice-cold water, mixing until the chicken is evenly coated. Set aside while you prepare the sauce.

In a pan or small pot over low heat, combine water, chili sauce, chili powder, garlic, the remaining rosdee seasoning powder, white pepper, light soy sauce, and sugar. Stir continuously until the sauce thickens and turns glossy. Adjust the spice level by adding more chili flakes if desired. Once ready, set the sauce aside.

Heat oil in a deep pan to 350°F (175°C). Carefully drop the coated chicken pieces into the hot oil one at a time to prevent them from sticking. Fry until the chicken is golden brown and crispy, about 5–7 minutes per batch.

Once the chicken is crispy, use a slotted spoon or wire strainer to transfer it to a plate lined with paper towels to drain any excess oil.

Stack the chicken to form a volcano, drizzle lava sauce over the top, and serve immediately. Enjoy atop steamed rice or crisp lettuce, with a salad or fresh vegetables, in lettuce wraps, or toss the chicken with noodles.