Using kitchen shears, cut the game hen in half on the breast side. Using the palms of your hands, flatten the bird pressing firmly to dislocate the hip joints. Use a sharp knife and make one 2" slice into the breast meat under the wing. This will allow it to cook more evenly.
Pat the bird dry with paper towels. Sprinkle both sides with seasoning salt, salt and pepper. Place in the refrigerator until ready to fry.
In a large bowl whisk together the frying powder mix and water until there are no lumps.
In a large dutch oven or deep fryer heat a few inches of vegetable oil to 338˚F (170˚C). Leave a couple inches of head room to prevent the oil from bubbling over.
Dip the seasoned bird into the batter, allowing the excess to drip off.
With a pair of tongs slowly lower the bird into the oil. Hold it in the oil for a few seconds before letting it go. This allows the batter to harden a bit and helps keep it from sticking to the bottom.
Use a slotted spoon to remove bits of fried batter. Fry for 12 minutes, carefully turning a few times during cooking.
Drain the bird on to a rack. Bring the oil back up to 338˚F (170˚C).
Return the game hen to the hot oil and fry for another 5 minutes. Occasionally, flip and turn while cooking to ensure even browning.
Drain on a rack. Sprinkle with an additional shake of salt and pepper. Serve warm along with daikon radish pickles.