Main Course
Coconut Chicken Goujons with Sticky Korean Sauce
Crispy coconut-crusted chicken goujons tossed in a sticky, sweet-and-spicy Korean-inspired sauce. Quick to prepare and full of flavour, they’re finished with a zing of lime and a sprinkle of sesame seeds — perfect for a fun weeknight dinner or sharing as a crowd-pleasing snack.
Ingredients
- 5 medium chicken fillets cut into strips
- 200 g panko breadcrumbs
- 75 g desiccated coconut
- 8 tbsp sweet chilli sauce
- 4 tbsp soy sauce
- 1.5 tbsp honey
- 1 garlic cloves grated
- 1.5 tsp rice wine vinegar
- Zest of 1 lime finishing touch
Method
- Prepare sauce: simmer sweet chilli, soy, honey, garlic, and rice vinegar.
- Dip chicken strips in egg or milk or buttermilk (optional), coat in panko and coconut.
- Shallow fry on the pan to get a golden colour for a few minutes on each side, then transfer to the oven to cook. Alternatively sprtiz with oil and air fry. I find for best results, spritz them again mid way through cooking in the airfryer.
- Drizzle sauce over chicken when cooked, sprinkle with sesame seeds and a squeeze of lime juice.
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