Thai crispy chicken salad Recipe

Name: Thai crispy chicken salad
Prep time: 15 min
Cook time: 25 min
Total time: 25 min
Cuisine: Thai
Ingredients: 125 grams beansprouts; black pepper (to taste); 2 fillet chicken breasts; 20 grams corn flour; 0.5 whole cucumber; 30 grams desiccated coconut; 1 whole egg (white); 3 sprig fresh basil; 6 sprig fresh coriander; 3 cm fresh ginger; 3 sprig fresh mint; 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; 2 tbsp mayonnaise light; 30 grams panko breadcrumbs; salt (to taste); 50 grams salted peanuts; 1 tbsp sour cream; 5 whole spring onions; 1 . sunflower oils (for frying); 45 ml yoghurt

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

Chicken

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

Marinade

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

Salad

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

Dressing

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
1 chopping board
2 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

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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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20 Minutes