Batter for Chicken, Shrimp, Fish

Combine flour, baking powder, ammonia powder, salt, and sugar in a large mixing bowl, whisking together until evenly distributed.

Create a well in the center of the dry ingredients and gradually add water, stirring continuously to form a thick, smooth batter without lumps.

Melt butter in a small pan or microwave and fold it into the batter until fully incorporated, ensuring the mixture is thick enough to coat protein pieces but still pourable.

Let the batter rest for 2–3 minutes to allow the baking powder and ammonia powder to activate, creating a light, airy coating.

Pat dry chicken, shrimp, or fish pieces with paper towels before dipping into the batter, ensuring even coating on all sides.

Heat oil in a deep pan or skillet to 350°F (175°C), then carefully place battered pieces into the hot oil in batches to avoid overcrowding.

Fry for 3–4 minutes per side until the coating is golden brown and crispy, then remove with a slotted spoon and drain on paper towels.