Thoroughly blend all sauce ingredients (kikkoman light soy sauce, sugar, minced garlic cloves, thinly sliced green onions, rice wine vinegar, lemon juice, and Tabasco sauce) in a medium-sized bowl until sugar is completely dissolved.

Pour the blended sauce into an 8 X 8 inch or similar sized dish.

Set the sauce aside.

Prepare a serving dish by placing a piece of paper towel in the bottom.

Flour the chicken drummettes, ensuring a thorough coating. If the chicken becomes moist, re-flour before frying.

Fry the floured chicken in hot oil over medium heat until golden brown and crisp, turning as necessary to ensure even cooking.

Remove the fried chicken from the oil using tongs, allowing excess oil to drip back into the pan.

Place the chicken directly into the prepared sauce, ensuring it is submerged. Let it soak for 3-5 minutes, turning every couple of minutes, until the chicken is thoroughly saturated with the sauce.

Remove the saturated chicken from the sauce using tongs, allowing excess sauce to drip back into the dish.

Place the sauced chicken on the paper towel-lined serving dish to absorb any remaining excess sauce.