| Prepare a batter rather dense. Add a little chopped parsley and salt as needed. Let it rest for at least 10 minutes |
| Slice the chicken to small pieces and remove the central bone |  |  |
| Chop one garlic clove and parsley |
| Fry slightly chicken and garlic |  |  |
| Let it cool. Chop peeled ginger, capers, lemon peel and garlic |  |
| Prepare a dense mayonnaise (see basic recipe). Add the chopped and yoghourt and stir. Store into the refrigerator |  |
| Dip the chicken into the batter |  |
| fry the pieces (few together) |  |  |
| Serve immediately onto the dish, beside the sauce. |
