Cut the red bell pepper into 2cm strips. Trim the tough ends of the asparagus, peel the stalks with a peeler, and cut them in half. Coat both vegetables lightly with flour.

Cut the chicken thigh into bite-sized pieces, season with salt and pepper, and coat lightly with flour.

In a small saucepan, combine the balsamic sauce ingredients and heat over medium heat while stirring until thickened.

In a bowl, whisk the egg whites until stiff peaks form. Gently fold in the Parmesan cheese, flour, and potato starch. Add the vegetable oil and mix until combined.

Heat vegetable oil in a pot to 170°C (340°F). Dip the asparagus and red bell pepper into the batter and fry for about 30 seconds until lightly golden. Repeat with the chicken pieces, frying for about 2 minutes until cooked through.