Why using ammonia bicarbonate and baking powder for deep fried bakery product?
1) the various ionic interactions with proteins in the batter can determine its characteristics. 

Some information are at https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/leavening-agent

I can't judge if a model can be really draw out of it but using different mixtures of salts in baking powder formulation reasonably leads to difference.

This is already a comment to your other recent question.

2) Both ammonium and sodium bicarbonate are the leaving agents. Different to yeast in which gas and volatile compound are results of the little organisms metabolism, using the above salts is based on their thermal decomposition. The leaving effect is due to carbon dioxide and ammonia released at the high temperature concomitant with frying/baking. There is no need to wait for raising a dough, with chemical leaving agents.

Unless you need a very special formulation, you should be able to reproduce the previous results without importing anything. Just experiment with the ratio of the two and it should be fixed.