Denise says:

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!

Preparation Time:10 minutes plus 10 minutes marinating
Cooking Time: 35 minutes
Serves: 6 - 8 people

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

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

1) 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.
2) Marinate the chicken pieces in the lemon juice for 10 minutes.
3) Mix together the breadcrumbs, matzo meal lemon zest and salt and freshly ground black pepper.
4) Dip the chicken strips into the beaten egg followed by the breadcrumb mixture. Repeat the process twice so it is well coated.
5) Heat a deep frying pan with oil until it is hot.
6) Shallow fry the chicken goujons for 3-4 minutes on each side until crispy.
7) Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
8) Line a baking tray with baking parchment. Place the crispy goujons on the oven tray and bake for 10 minutes.
9) 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.
Tagged in: Ashkenazi, Chicken, Family Cooking, Lemons, Shabbat