Coconut Chicken Goujons
Coconut Chicken Goujons



  • 1 egg
  • 3 chicken thigh fillets, each cut into 4 strips
  • 20g desiccated coconut
  • 30g panko breadcrumbs
  • 1 sliced spring onion
  • Salt and pepper
  • Dipping sauces, to serve
  • Preheat the oven to 200C. Beat the egg in a small bowl and add some salt and pepper. Add the chicken strips to the bowl with the egg, mix well to coat, then set aside.
  • Tip the coconut and breadcrumbs into a food bag and shake to combine. Remove the chicken strips from the bowl (leaving behind the excess egg) and add to the breadcrumb bag. Shake well to coat thoroughly, then tip the coated chicken onto a baking tray and cook for 20 mins in the oven. Once golden and cooked through, remove and serve with a scattering of spring onion and your choice of dipping sauces.
30 mins
2 serving

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