Ingredients

Steps

• Combine chicken, lemon juice, chilli powder, and salt in a bowl; refrigerate for 20 minutes.
• Preheat a deep-fat fryer to 180°C.
• Mix 280g flour, bicarbonate of soda, salt, chilled beer, and enough sparkling water for a smooth batter.
• Let batter rest for 10 minutes then gently fold in whisked egg white soft peaks.
• Toss chicken strips in 50g flour, then dip each piece into the beer batter.
• Fry chicken for 8 minutes until golden-brown, then drain on kitchen paper and season with salt.