One Ingredient
Three Ways
Chicken Goujons
Think chicken goujons only belong on a plate with chips and peas? Here are three ways to reimagine this crisp and tender teatime staple
Beloved by children and adults alike and enjoyed just about everywhere, from pub tables to school dining halls, the chicken goujon has long been a contender for top dinnertime hero product.
Sold fresh or frozen, they’re a delightful, comforting, good-value staple, with an attractive golden coating and juicy bite. Remarkably flexible as an ingredient, it’s no wonder then that they’re such a popular item amongst catering professionals. With a taste and texture that feels familiar, they’re a reliable choice when catering for children or larger groups, yet they still offer the potential to be dressed up for more sophisticated dishes.
Chicken goujons often contain lean meat, and their wide availability, affordability and the ever-expanding variants in flavour coatings that are available – think jerk spices, Piri Piri or simple black pepper – means they are the ideal base to create diverse menus without breaking the bank.
“The chicken goujon is such a versatile product,” says Harvest Business Development Chef, Phil Clark. “A quick, easy-to-use goujon like this has the capacity to be greatly enhanced with other flavourings like BBQ or Cajun. It’s also a fantastic ingredient for portion control. If you’re looking to get more mileage from the recipes, they would work well as part of a sharing board.”
Feast your eyes on chef Phil’s three ideas to serve up this one ingredient, and join us in celebrating the humble chicken goujon in all its glory
Chicken Tacos with Satay Sauce
2
Prep time
10
Cook time
8 min
| Ingredients | Quantity |
|---|---|
| Breaded Chicken Goujons | 6 |
| Satay Sauce | 25g |
| Mayonnaise | 200g |
| Juice of one Lime | 1 |
| Thai fish sauce | A Few Drops |
| small flour tortillas or soft taco wrap | 5 |
| crisp lettuce, shredded | 50g |
| red pepper, sliced | 0.5 |
| cherry tomatoes, sliced | 8 |
| pring onions, sliced | 2 |
| radish, sliced |
1. Place the chicken goujons into the fryer and cook until ready (6-8 mins). When cooked, place on a wire rack to cool. Slice into even, thin strips once cooled.
2. For the sauce, mix the satay sauce, mayonnaise and lime juice together, and season to taste with fish sauce or salt. Thin with water if needed.
3. Warm the wraps following pack instructions. Spread most of the sauce over the wraps, leaving a 2cm border, then divide lettuce, tomato, one spring onion, red pepper and coriander between them.
4. Place the sliced chicken goujons on top of the salad and drizzle over the remaining sauce
5. Fold as tacos and garnish with sliced
radishes and the remaining spring onion.
Katsu Curry
2
Prep time
10
Cook time
15-20 min
| Ingredients | Quantity |
|---|---|
| Breaded Chicken Goujons | 6 |
| white long grain rice | 130g |
| mango curry sauce | 100ml |
| coconut milk | 400ml |
| toasted flaked almonds | 20g |
| chopped coriander | 1 tbs |
1. Add rice to a pot with a lid with 225ml cold water. Bring to a boil over a high heat.
2. Once boiling, reduce the heat and cook, covered, for 12-15mins or until all the water has absorbed.
3. While the rice is cooking, on a medium heat, add the curry sauce to a pan and bring to the boil. Add coconut milk and reduce heat to a simmer.
4.Cook goujons until ready, then place on a wire rack under hot plate lights.
5. Spoon the rice onto the plate and add goujons on top.
6. Generously spoon over the curry sauce. Add almonds and coriander to finish.
Cesar Salad with Parmesan and Croutons
2
Prep time
10
Cook time
15 min
| Ingredients | Quantity |
|---|---|
| Breaded Chicken Goujons | 6 |
| Ciabatta | 40g |
| olive oil | 1 tbsp |
| Salt, garlic powder | to taste |
| Head of romaine lettuce, chopped | 0,5 |
| Fresh Shaved Parmesan | 1 tbs |
| Caesar dressing | to taste |
| 2 boiled eggs, peeled and quartered |
1. Finely slice the ciabatta bread, drizzle with 1 tbsp olive oil, 2 pinches of garlic powder and black pepper, and a pinch of salt. Chargrill until golden brown (5-7 mins).
2. Place the chicken goujons into the fryer and cook until ready (6-8 mins). Place on a wire rack to cool and slice into strips once cooled.
3. In a mixing bowl, toss the lettuce with your preferred Caesar dressing. Add half the shaved parmesan and croutons, then place into
your preferred serving dishes.
4. Top with the sliced chicken goujons, the remaining parmesan and a sliced boiled egg each.
5. Drizzle over more dressing if desired.
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