In a large bowl, combine ground turmeric, crushed garlic cloves (2), grated fresh ginger, soy sauce, rice wine, beaten egg yolks, and white pepper. Mix well.

Add cubed boneless skinless chicken breasts to the marinade and toss to coat thoroughly.

Cover the bowl with plastic wrap and refrigerate overnight (optional).

Remove the chicken from the refrigerator.

Pour away any excess liquid from the marinated chicken.

Add plain flour to the chicken and toss to mix well, ensuring the chicken is evenly coated.

Heat a wok over high heat until very hot.

Add 1 tablespoon of oil to the hot wok and swirl to coat the surface.

Add 1/3 or 1/4 of the chicken to the wok and stir-fry for about 4 minutes, or until golden brown.

Remove the cooked chicken from the wok and keep warm.

Repeat the stir-frying process until all the chicken is cooked and golden brown, adding more oil as necessary.

Reduce the heat to medium.

Add the remaining oil to the wok, followed by soft brown sugar and the remaining crushed garlic cloves.

Mix the ingredients together and let them cook for 1-2 minutes, allowing the sugar to caramelize and liquefy.

Return all the cooked chicken to the wok.

Add chopped coriander (cilantro) and rice wine vinegar to the wok.

Stir gently to combine all the ingredients and coat the chicken with the sauce.

Cover the wok with a lid and let it simmer for 2-3 minutes.

Serve hot and enjoy!