Lemon and Pepper Chicken Goujons with BBQ Sauce
Preparation Time: 10 minutes plus 10 minutes marinating
Cooking Time: 35 minutes
Serves: 6 - 8 people
Goujons of all description are always a family favourite and these are no exception. Serve at a drinks party, use as part of buffet selection or make for the children for supper! They are delicious with a variety of sauces – tomato ketchup, sweet chilli sauce, lemon mayonnaise. However in this recipe I have made my special BBQ sauce.
Every chef has his or her own special ingredients for a BBQ sauce and I like to include some sesame oil which gives it a slight oriental flavour. Keep the sauce to use with turkey, burgers or even duck!
Ingredients
- 6 chicken breasts skinless/boneless – cut into strips
- Juice of 1 lemon
- Zest of 2 lemons
- 2 eggs – lightly beaten
- 100g breadcrumbs
- 2 tablespoons Rakusen’s medium matzo meal
- Salt and freshly ground black pepper
- 100ml Vegetable oil – for frying
Garnish
- Sprigs of fresh coriander
- 6 tablespoons split almonds – toasted
For the Sauce
- 3 cloves of garlic – peeled and chopped
- 2 tablespoons red wine vinegar
- 3 tablespoons brown sugar
- 60g honey
- 150g Tomato ketchup
- 60 ml soy sauce
- 60 ml sesame oil
- 2 tablespoons sweet chilli sauce
Method
- Combine all the sauce ingredients into the food processor. Pulse it a few times and then blend on high until it has thoroughly combined into a smooth sauce.
- Marinate the chicken pieces in the lemon juice for 10 minutes.
- Mix together the breadcrumbs, matzo meal lemon zest and salt and freshly ground black pepper.
- Dip the chicken strips into the beaten egg followed by the breadcrumb mixture. Repeat the process twice so it is well coated.
- Heat a deep frying pan with oil until it is hot.
- Shallow fry the chicken goujons for 3-4 minutes on each side until crispy.
- Pre-heat the oven to 180°C / 350°F / Gas mark 4.
- Line a baking tray with baking parchment. Place the crispy goujons on the oven tray and bake for 10 minutes.
- Heat the sauce either in the microwave or in a small saucepan.
To serve the stylish way: Place in a fancy dish, stack them up in layers and serve the sauce separately. Dust with a sprinkling of black pepper.
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