Prepare the sauces: In a small bowl, stir the orange zest into the Sweet Chili Sauce.
In another bowl, toss the halved cherries with the Amazu Sauce.
Set all three sauces aside for serving.
Make the batter: In a medium bowl, whisk together the flour, chilled soda water, and egg.
Do not overmix; the batter should be lumpy.
Heat the oil: Pour at least 2 inches / 5 cm of peanut oil into a deep skillet or wok and heat to 350°F / 175°C.
Coat the Brie: Remove the Brie from the freezer. Dredge the frozen wedge completely in potato starch, shaking off any excess.
Dip it into the tempura batter to coat, then dredge it in the potato starch a second time, followed by a final dip in the tempura batter. This double coating ensures a super crispy crust.
Fry the Brie: Gently lower the battered Brie into the hot oil. Use a long chopstick or spoon to ensure it doesn't stick to the bottom. As it cooks, drizzle a little extra batter over the top.
Fry for about 2 minutes, or until the crust is a deep golden brown.
Drain and serve: Carefully remove the fried Brie from the oil and let it drain on a wire rack for a moment.
Transfer to a serving platter and serve immediately with the prepared sauces and thin ginger snaps, if using.
Do not skip freezing the Brie! This is the most critical step to prevent it from melting into a puddle in the hot oil before the crust can form.
