Sluttishly Savoury: Honey and Peanut Butter Chicken Goujons

You can probably have this for dinner this week, but I fortuitously made them after dinner as a late night snack. I know, I am so rock'n'roll! Goujons are always tastier homemade, with the succulent chicken breast and light crumbly coating. These goujons are best left to marinate in the fridge for at least 8 hours to allow the sweet nutty flavour to soak into the meat. I prepared mine in the morning and cooked them in the evening.

I asked my family to taste these for me and the whole lot was gone in 5 minutes. Needless to say, they were pretty tasty. Serve these with the dip of your choice, I went for mayonnaise and sweet chilli sauce on this occasion.

You will need:

• 1tbsp  Peanut Butter
• 3tbsp  Honey
• 3tbsp Soy Sauce
• 3 tbsp Milk
• 1tsp Paprika
• ½ tsp Chilli Powder
• 400g Chicken Breast, sliced lengthways in 3
• 1 Egg, beaten
• 3 slices of Bread
• 100g Fine Cornmeal (polenta)
• Few tbsp Oil for shallow frying

Make it!

• In a bowl mix together peanut butter, honey, soy sauce, milk, paprika and chilli powder into a smooth paste. Place the trimmed chicken into the bowl and leave to marinate in the fridge for at least 4 hours, preferably overnight.
• Make breadcrumbs by drying bread in the oven at 100C for 30 minutes. Allow to cool before bashing in a sandwich bag until you get lots of lovely breadcrumbs.
• Prepare a bowl of beaten egg and a plate with breadcrumbs and polenta lightly tossed together.
• Remove the chicken from the marinade, dip into the egg followed by a roll about in the breadcrumb mixture.
• Heat oil in saucepan to very hot and gently place the goujons in to fry (it is best to cook them in batches). Turn the goujons several times, ensuring all sides are cooked to a golden crisp.
• Remove from the pan with a slotted spoon and/or tongs and set aside on a warm plate covered with kitchen paper.
• Serve with dipping sauces.