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1
Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides.
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2
Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
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3
For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl.
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4
Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds.
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5
Stir in lemon juice and cool before serving.
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6
Whisk the flour, baking powder, and salt in a large mixing bowl.
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7
Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
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8
Pat the chicken very dry.
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9
Cut the chicken lengthwise into 1 by 3-inch strips.
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10
Season the chicken with the salt and pepper.
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11
Working in small batches, dip the chicken strips into the batter to coat evenly.
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12
Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes.
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13
Transfer to a rack in oven to keep warm while frying the remaining chicken.
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14
Cook's notes: Seltzer produces a light, airy, crisp batter.
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15
Use cold seltzer waterit makes the batter lighter and crisper.
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16
After frying the last batch, if the first few batches are soggy, recrisp them in the hot oil for 30 to 45 seconds.
