Chicken goujons with almond satay sauce and a ponzu dressing
For the vegetables
- 50g/1¾oz beansprouts
- 50g/1¾oz mangetout, finely sliced into sticks
- 50g/1¾oz carrot, finely sliced into sticks
For the ponzu dressing
- 2 tbsp dashi stock (available from some large supermarkets)
- 1 tbsp stock syrup (see tip)
- 1 tbsp rice wine vinegar
- ½ tbsp fish sauce
- 3 tbsp lemon juice
- 50ml/2fl oz soy sauce
For the almond satay
- 1 tbsp each of oil and butter
- 2 shallots, finely chopped
- 1½ garlic cloves, finely chopped
- 60g/2¼oz fresh root ginger, finely grated
- 300g/10½oz almonds, chopped and toasted
- 4 tbsp clear honey
- 5 tbsp chicken stock
- 5 tbsp soy sauce
- 1 lime, juice only
- 1 red chilli, finely chopped
- small handful coriander leaves, finely chopped
For the chicken goujons
Mix the vegetables together and set aside.
For the ponzu dressing, mix all the ingredients together, pour into a container and set aside.
For the almond satay, melt the butter and oil in a saucepan. Add the shallot and garlic and gently fry until soft, but not coloured. Add the ginger and cook for 5 minutes. Stir in the almonds, honey, stock, soy sauce and lime juice. Cook for 2 minutes more or until combined. Remove from the heat, then stir in the chilli and coriander. Set aside.
For the chicken goujons, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Place the flour, eggs and breadcrumbs in separate shallow bowls. Dredge the chicken strips in the flour, then dip in the egg and coat in breadcrumbs.
Lower the chicken goujons into the hot oil (you may need to do this in batches) and cook for 5 minutes or until the chicken is cooked through and the breadcrumbs golden-brown. Remove using a slotted spoon and drain on kitchen paper.
Serve the chicken goujons with the raw vegetables alongside. Pour over a spoonful of warm almond satay, then 3 tablespoons of ponzu dressing. Garnish with a few coriander leaves.
To make stock syrup, mix equal quantities of sugar and water together in a small saucepan and boil for 1-2 minutes, or until the sugar is melted.