Thai crispy chicken salad Recipe

25 Minutes
Serves: 2
A spicy Thai green chicken salad with chicken goujons marinaded in fresh Thai green sauce and coated in crispy panko breadcrumbs and desiccated coconut ,served on a bed of cucumber, beansprouts, peanuts and fresh herbs, with a  green Thai creamy dressing.

Recipe Ingreds


  • black pepper (to taste)
  • 2 fillet chicken breasts
  • 30 grams desiccated coconut
  • 20 grams corn flour
  • 1 whole egg (white)
  • salt (to taste)
  • 1 . sunflower oils (for frying)
  • 30 grams panko breadcrumbs


  • 3 cm fresh ginger
  • 2 cloves garlic
  • 4 whole green birds eye chillis
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 whole lemon
  • 0.5 whole lime
  • 1 whole spring onions
  • 45 ml yoghurt
  • 6 sprig fresh coriander


  • 125 grams beansprouts
  • 0.5 whole cucumber
  • 3 sprig fresh basil
  • 3 sprig fresh mint
  • 50 grams salted peanuts
  • 4 whole spring onions


  • black pepper (to taste)
  • salt (to taste)
  • 2 tbsp mayonnaise light
  • 1 tbsp sour cream

Recipe with pictures Steps

Step 1

  • zest the lemon and lime
  • peel and slice the ginger
  • peel and crush the garlic using the garlic crusher or chop finely
  • remove the tops from the chilli
  • wash and finely slice the spring onions
  • place the curry paste ingredients (apart from the yoghurt) into the food processor and blend till smooth
  • set a side a quarter of the blended marinate ingredients
  • add the yoghurt to the remaining marinade blend until smooth add to the rectangular pie dish

Step 2

  • place the chicken breast on some cling film fold the cling film over the chicken and then using a rolling pin, bash the chicken till it is about 2 cms thick all over
  • slice the chicken fillets into small strips or goujons
  • place the chicken in the marinade
  • refrigerate for at least two hours preferably overnight

Step 3

  • Take the chicken out of the fridge
  • season the cornflour with salt and pepper
  • place on a plate
  • mix the panko and coconut together and place on a plate
  • place the egg white in a bowl
  • place the coating ingredients in a row, cornflour then egg white and then coconut

Step 4

  • toss the chicken in the corn flour
  • dip into the egg white and then the coconut
  • repeat for each goujon
  • wrap the chicken goujons in cling film
  • place in the fridge for 10 minutes

Step 5

  • wash the beansprouts
  • add to the bowl
  • wash and cut the cucumber into batons
  • add to the bowl
  • wash and finely slice the spring onions
  • add to the bowl

Step 6

  • wash and chop the herbs
  • add to the bowl with the bean sprouts and cucumber
  • add the peanuts to the bowl
  • stir to mix the ingredients

Step 7

  • mix the set a side marinade with the mayo and sour cream
  • taste and season with salt and pepper if necessary
  • Refrigerate

Step 8

  • heat about 21/2 cms of frying oil in a frying pan
  • fry the chicken for 2 to 3 mins each side
  • cook till the juices run clear
  • Drain on kitchen paper
  • keep warm

Step 9

  • place the salad in a serving bowl
  • add the crispy chicken

Recipe Utensils

  • 1 bowl
  • 2 chopping board
  • 1 chopping board
  • 1 cling film
  • 1 fish slice
  • 1 food processor
  • 1 food processor
  • 1 frying pan
  • 1 Garlic crusher
  • 1 grater
  • 1 kitchen paper
  • 1 large bowl
  • 2 large knife
  • 1 large knife
  • 2 plate
  • 1 rectangular pie dish
  • 1 rolling pin
  • 1 small bowl

How to make Thai chicken salad

Blend together the grated ginger, crushed garlic, the chopped chilli, spring onions and fresh coriander, the lemon and lime juice and the ground coriander and cumin. Set a side a quarter of the marinade, add the yoghurt to the remaining marinade and add the chicken goujons, leave overnight to marinate

Remove the goujons from the marinade and coat the chicken goujons in cornflour and then in a mixture of breadcrumbs and desiccated coconut, place in the fridge for 10 minutes. Make the salad by by mixing the cucumber batons, beansprouts, chopped spring onions, basil and mint add the peanuts. Make the dressing by mixing the set a side marinade with the mayo and sour cream place in the fridge.

Fry the chicken goujons till golden brown and the chicken is cooked through. Serve with the salad and a drizzle of the creamy Thai dressing. 

What makes our Thai chicken salad the best

This crispy chicken salad uses the traditional flavours of a Thai green curry, but incorporates them in a very  different way the Thai herbs and spices are incorporated into the marinade and the dressing and the coconut is added to the crispy goujon coating

Thai main course for your dinner party

This crispy chicken goujon salad is ideal for a summer Thai dinner party, make sure you pick a simple starter and dessert as the crispy goujons will need to be cooked just before serving. 

Other Thai Recipes

Thai Beef Salad with Peanuts & Chilli Dressing

Thai Chicken Curry with Rice

Thai Chicken Goujons with Sweet Chilli Sauce

Thai Vegetable Curry with Rice

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