Technical Stages :

• Remove the nerves and cut the chicken into pieces.
• Season with salt and pepper, then marinate with 10 g crushed garlic and 10 g crushed ginger, thyme, pepper and oil, for 15 minutes.
• Shape the sifted flour into a fountain in a large bowl. Pour the beer in the middle and add the salt.
• Break the egg on top of it. Mix the ingredients in the centre, slowly combining the flour until you obtain a soft dough. Add the egg white beaten until stiff and the chopped chives.
• Add pepper and set aside.
• Sweat in oil the onions and tomato. Moisten with a bit of water, add the remaining garlic and ginger, the crushed chili peppers and tomato paste. Add salt, pepper, and cook over low heat for 15 minutes.
• Set aside.
• Drain the chicken. Dip them into the batter. Fry in a bath of oil at 180°C or 356°F. Transfer onto a plate, with the spicy sauce on the side.