In a bowl, mix together the flour and rosé wine until well combined.
Gradually add more wine until the batter mixture has the consistency of single cream.
Add the ice cubes and stir well.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip the chicken strips in the batter until completely coated and lower them into the hot oil. Fry for 3-4 minutes, or until golden-brown and completely cooked through. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
To serve, place the chicken tempura into the centre of a serving plate with the soy sauce in a dipping bowl alongside. Garnish with the lime wedges and the sliced spring onion.
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