Wipe the chicken fillets dry with paper towels. Cut into strips about half an inch wide.
In a resealable bag, shake together all the ingredients for the seasoning. Add the chicken, seal the bag and shake well. Make sure that every piece of chicken is coated with the seasonings. Marinate the chicken in the fridge for at least 30 minutes.
In a large bowl, whisk together all the ingredients for the batter.
Heat the oil in a wok or frying pan. Ideally, the depth of the oil should be at least three inches. How much oil you will actually need depends on the size and shape of your wok or frying pan.
Take the chicken out of the fridge. Dump into the batter. Mix lightly but thoroughly.
When the oil is hot (350F if you're using a thermometer), drop the chicken fingers one by one into the wok or frying pan. COOK IN BATCHES of eight to ten pieces to make sure that the temperature of the oil does not drop tremendously.
Cook the chicken fingers in the hot oil for four to eight minutes, flipping them over halfway through the cooking time.
Scoop out the chicken, move to a rack or on a stack of paper towels. Cook the next batch, and so on, and so forth, until all the chicken fingers have been fried.
In a small sauce pan, stir together the sugar, lemon juice and lemon pepper seasoning with two tablespoons water. Set the pan over medium heat and cook, swirling the pan occasionally, until the liquid is syrupy. It should take four to five minutes.
Place the fried chicken fingers in a large bowl Pour in the sauce. Cover the bowl with a plate and shake to coat all chicken pieces with sauce.
Optionally, garnish with sliced chilies and sprinkle with more lemon pepper seasoning before serving.