Sticky coconut chicken goujons

• doses: 6

Ingredientes

4 chicken fillets

50g comflour or plain flour

2 eggs

100g panko breadcrumbs

50g ground almonds

50f desiccated coconut

Salt and pepper

Oil to fry or bake

For the sticky sweet soy sauce:

3 tbsp sweet chilli sauce

3 tbsp soy sauce

1 tbsp honey

1 garlic clove, grated

1 tsp rice wine vinegar

To serve:

Spring onions, fresh chilli and chopped nuts to garnish

Instruções

1 Please reheat the oven to 160°C/140°C fan/gas mark 2

2 Lay out three plates and fill one with the cornflour or flour, and one with the eggs. In the third, stir together the panko breadcrumbs, almonds and coconut. Cut the chicken into long, thin strips. One at a time, dip the chicken in the cornflour, then the egg and then the breadcrumb mix. Heat a little oil in a large frying pan over a medium-high heat. Fry the goujons in batches of 3-4 at a time for three minutes per side until golden brown. Transfer to a baking tray and bake for 12 minutes. To make the sauce, combine all of the ingredients in a small saucepan. Whisk together thoroughly and heat gently for 7-10 minutes until thick and glossy. The sauce can be made ahead and stored in the fridge to allow the flavours to develop. To serve, pile the goujons high on a sharing platter, drizzle over the sauce and garnish with finely sliced spring onion, freshly chopped chilli and some fresh coriander. Serve the remaining sauce on the side.