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Air-Fryer Thai Coconut Chicken Goujons
Crispy, golden chicken goujons infused with the exotic taste of coconut and lime, served with a zesty dipping sauce.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
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
Cooking Steps
Preheat the air fryer to 200°C (400°F).
In a bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, crushed red pepper flakes, salt, and pepper.
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.
Coat each chicken strip first in flour, then dip it into the egg, and finally coat it thoroughly with the coconut-panko mixture.
Spray the air fryer basket with cooking spray, and arrange the chicken goujons in a single layer, ensuring they are not overlapping.
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.
Once cooked and golden brown, serve with a lime wedge and your choice of dipping sauce.
Optional Enhancements
- 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.
Plant & Growing Tips
Cilantro
- Not in the recipe, but grow it for a fresh garnish to add a bright, herbaceous note that cuts through richness.
- Sow seeds directly in cool weather, either early spring or late summer/early fall, as it bolts quickly in heat.
- Plant in partial shade and keep soil consistently moist to prolong its harvest.
Lettuce
- Not in the recipe, but grow it for a simple, crisp side salad to balance the richness of the goujons.
- Sow seeds directly after the last frost for spring harvest, or in late summer for fall harvest, in well-draining soil.
- Provide consistent moisture and partial shade during warmer periods to prevent bitterness and bolting.
Natural Pest Control
- Hand-pick slugs and snails from young plants in the evening or early morning, or use shallow beer traps.
- Use row covers to protect young lettuce and cilantro from aphids and leaf miners.
- Plant dill or marigolds nearby as companion plants to deter common garden pests.
Harvest
Cilantro
- Begin harvesting outer leaves once the plant is 6 inches tall, using a cut-and-come-again method.
- Pinch off flower stalks as soon as they appear to extend the leaf harvest and prevent bitterness.
Lettuce
- Harvest outer leaves as needed for loose-leaf varieties, or wait for the head to form for crisphead types.
- Pick in the morning when leaves are most crisp; avoid letting plants get leggy or bitter in hot weather.
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.
