For the chicken strips in tempura batter, first prepare the batter: Mix egg, salt and water, stir in cornmeal and wheat flour and mix until smooth. Let the tempura dough swell for at least 30 minutes.
Cut the chicken knuckles into strips and salt them. Drizzle with lime juice and sprinkle with turmeric and ginger powder.
Heat plenty of oil in a deep frying pan. Roll the chicken strips in flour and drag through the tempura batter. Fry the chicken strips in the tempura batter until crispy and drain on paper towels.