Cut the chicken into serving pieces, then combine it with the ground turmeric and salt until evenly coated.

Heat the cooking oil in the wok over medium-high heat, then fry the turmeric chicken for 10 to 12 minutes until lightly browned and mostly cooked through.

Transfer the fried chicken to a colander or plate, then reserve about 3 tablespoons of the frying oil in the wok.

Blend the red chili peppers, bird's eye chilies, green bird's eye chilies, garlic, and shallots into a coarse sambal paste.

Bruise the 2 lemongrass stalks, then thinly slice the half torch ginger flower and the spring onion.

Add the bruised lemongrass to the reserved hot oil, then sauté for 1 minute until fragrant.

Add the coarse chili paste to the wok, then sauté for 5 to 7 minutes over medium heat until darker, fragrant, and slightly dry.

Stir in the oyster sauce, brown sugar, and chicken powder, then cook for 1 minute until the seasonings coat the sambal.

Add the sliced torch ginger flower and calamansi juice, then stir for 1 to 2 minutes until aromatic.

Return the fried chicken to the sambal, then toss for 2 to 3 minutes until every piece is fully coated and cooked through.

Transfer the chicken sambal to a serving plate, then garnish with the sliced spring onion and serve hot.