Place all the ingredients except the chicken into a large mixing bowl. Whisk everything together until a smooth batter forms.
The batter should be thick enough to coat the chicken but still slightly pourable. If it feels too thick, add a small splash of water and mix again.
Add the chicken strips to the bowl and mix well so each piece is evenly coated in the batter.
Heat a deep pan or wok with enough oil for deep frying over medium heat. The oil should be hot but not smoking.
Carefully place the coated chicken strips into the hot oil one at a time to prevent them from sticking together.
Fry the chicken for about 3–4 minutes on medium heat until the batter begins to set and turn lightly golden.
Turn the chicken strips over and continue frying for another 3–4 minutes until the pakora strips are crisp, golden, and the chicken is fully cooked.
Remove the chicken pakora strips with a slotted spoon and place them on kitchen paper to drain any excess oil before serving.
