Preparation time: 30 mins
Dab the chicken dry. Cut into strips, season with salt and pepper and dust with potato starch.
Combine the eggs, flour, baking powder, oil and 200 ml water into a smooth batter. Season with salt, pepper and nutmeg.
Heat up the frying fat to approx. 170°C. Dip the chicken pieces in the batter and deep fry until golden. Wash the parsley. Dab dry and fry briefly. Warm the Teriyaki Ginger Sauce slightly. Garnish the fried chicken with parsley and serve with Teriyaki Ginger Sauce.