Air-Fryer Thai Coconut Chicken Goujons

Ingredients

• 500g chicken breast, cut into strips
• 1 cup shredded coconut, unsweetened
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Cooking spray

Method

1. 1

   Preheat the air fryer to 200°C (400°F).

2. 2

   In a bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, crushed red pepper flakes, salt, and pepper.

3. 3

   In another bowl, set up a breading station: place flour in the first bowl, beaten eggs in the second, and the coconut-panko mixture in the third.

4. 4

   Coat each chicken strip first in flour, then dip it into the egg, and finally coat it thoroughly with the coconut-panko mixture.

5. 5

   Spray the air fryer basket with cooking spray, and arrange the chicken goujons in a single layer, ensuring they are not overlapping.

6. 6

   Air-fry at 200°C (400°F) for a total of 12-14 minutes, shaking the basket halfway through (around the 6-7 minute mark) to ensure even cooking.

7. 7

   Once cooked and golden brown, serve with a lime wedge and your choice of dipping sauce.

Swaps & variations

• Use almond flour instead of all-purpose flour for a gluten-free option.
• Substitute chicken with firm tofu for a vegetarian version.
• Replace coconut with crushed cornflakes for a different texture.

Storing & freezing

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the air fryer at 180°C (350°F) for about 5-7 minutes.