Blend egg yolks, vinegar, mustard, lemon juice, anchovies, and paprika into a smooth paste.
Slowly drizzle in 500ml oil with the motor running until a thick mayonnaise forms.
Heat deep-frying oil in a fryer or heavy pan to 180°C.
Combine semolina flour, tapioca flour, and bicarbonate of soda in a bowl.
Whisk in the sparkling water gradually until a smooth, loose batter forms.
Dust chicken pieces in extra semolina then dip thoroughly into the batter.
Fry chicken in batches for 3-4 minutes until golden and floating, then drain on paper.
Season with cayenne pepper and salt, then serve with the prepared mayonnaise.