February 24, 2026
Coconut Chicken Goujons with Spice Bag Dipping Sauce, Basmati Rice & Mango Salsa
Coconut Chicken Goujons with Spice Bag Dipping Sauce, Basmati Rice & Mango Salsa
Golden, crunchy, and lightly tropical — these coconut chicken goujons are fun, flavourful, and balanced with a spice bag–inspired dipping sauce, fluffy wholegrain basmati rice, and a fresh, zingy mango salsa.
Print Pin RateServings: 6
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Protein
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Ingredients
Chicken Goujons
- 1 kg chicken fillets cut into 5–6 strips each
- 2 large eggs whisked
- 100 g plain flour
- 50 g cornflour
- 100 g desiccated coconut
- 100 g breadcrumbs panko recommended
- 1½ –2 tbsp spice bag seasoning
- 1 tsp turmeric
- 1 litre vegetable oil for frying
- Sea salt to finish
Spice Bag Dipping Sauce
- 6 tbsp soy sauce
- 1 tsp fish sauce
- 3 tbsp hot honey
- 3 tbsp sweet chilli sauce
- 1 tbsp rice wine vinegar
- 1 tsp spice bag seasoning
Wholegrain Basmati Rice
- 350 g wholegrain basmati rice
- 700 ml water
- Pinch of salt
Mango Salsa
- 1 large ripe mango diced
- ½ red onion finely diced
- 1 red chilli deseeded and finely chopped
- 1 tbsp fresh coriander chopped
- ½ lime juiced
- 1 tsp honey optional
- Pinch of sea salt
Instructions
Prepare the Crumb & Chicken
- In a wide, shallow dish, combine the plain flour, cornflour, desiccated coconut, breadcrumbs, turmeric, and spice bag seasoning.
- Dip each chicken strip first into the whisked eggs, then roll in the crumb mixture until evenly coated.
Fry the Chicken
- Heat the vegetable oil in a deep pan to 170–180°C.
- Flash-fry the chicken goujons in batches for 2–3 minutes until lightly golden (don’t overcrowd the pan).
- Remove and drain on kitchen paper.
- Finish the chicken in an air fryer at 180°C for 10 minutes, or in the oven on a lined tray at 200°C for 10–12 minutes, until cooked through and crispy.
- Sprinkle with sea salt immediately after cooking.
Make the Spice Bag Dipping Sauce
- In a small saucepan over a medium-low heat, combine the soy sauce, fish sauce, hot honey, sweet chilli sauce, rice wine vinegar, and spice bag seasoning.
- Warm gently until combined and aromatic, about 5 minutes. Set aside for serving.
Cook the Rice
- Rinse the rice under cold water until the water runs clear.
- Combine the rice, water, and a pinch of salt in a saucepan. Bring to the boil, then cover and simmer for 20–25 minutes, until the water is absorbed and the rice is tender.
Prepare the Mango Salsa
- In a bowl, mix the diced mango, red onion, red chilli, and coriander.
- Dress with the lime juice, honey (if using), and a pinch of salt. Mix gently.
Serve
- Plate a mound of basmati rice, arrange the chicken goujons on top or to the side, drizzle with the spice bag sauce or serve it alongside, and finish with the mango salsa.
- Optional: extra coriander or a wedge of lime for garnish.
Notes
Finishing in the air fryer keeps the goujons crispy without extra oil. Adjust the spice bag seasoning to suit your heat preference. Add diced red pepper or cucumber to the mango salsa for extra freshness. Leftovers are excellent cold in wraps or salads.