Simmer chicken in lightly salted water for 25 minutes. Drain and pat dry with paper towels. Add 3" oil to the wok over medium high heat. Test wok for correct temperature with a cube of bread. It should brown in 60 seconds. Blend flour, baking powder, tarragon, salt and pepper. Add beaten egg and beer. Stir until consistency of cream. Dip chicken into batter a few pieces at a time. Let excess batter drain. Cook chicken 5 to 7 minutes, turning once, until nicely brown. Drain and keep warm.
