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. |