Coconut Chicken Goujons with Spice Bag Dipping Sauce, Basmati Rice & Mango Salsa

Tue, 24 February 2026

Coconut Chicken Goujons with Spice Bag

Dipping Sauce, Basmati Rice & Mango Salsa

Serves 5–6

Golden, crunchy, and lightly tropical — these coconut chicken goujons are fun, flavourful, and

balanced with a spice bag-inspired dipping sauce, fluffy wholegrain basmati rice, and a fresh,

zingy mango salsa.

Ingredients

Chicken Goujons

• 1kg chicken fillets, cut into 5–6 strips each

• 2 large eggs, whisked

• 100g plain flour

• 50g cornflour

• 100g desiccated coconut

• 100g breadcrumbs (panko recommended)

• 1½–2 tbsp Spice Bag seasoning

• 1 tsp turmeric

• 1 litre vegetable oil, for frying

• Sea salt, to finish

Spice Bag Dipping Sauce

• 6 tbsp soy sauce

• 1 tsp fish sauce

• 3 tbsp hot honey

• 3 tbsp sweet chilli sauce

• 1 tbsp rice wine vinegar

• 1 tsp Spice Bag seasoningWholegrain Basmati Rice

• 350g wholegrain basmati rice

• 700ml water

• Pinch of salt

Mango Salsa

• 1 large ripe mango, diced

• ½ red onion, finely diced

• 1 red chilli, deseeded and finely chopped

• 1 tbsp fresh coriander, chopped

• ½ lime, juiced

• 1 tsp honey (optional)

• Pinch of sea salt

Method

1. Prepare the Crumb & Chicken

1. In a wide, shallow dish, combine plain flour, cornflour, desiccated coconut,

breadcrumbs, turmeric, and Spice Bag seasoning.

2. Dip each chicken strip first in the whisked eggs, then roll in the crumb mixture until evenly

coated.

2. Fry the Chicken

1. Heat the vegetable oil in a deep pan to 170–180°C.

2. Flash-fry chicken goujons in batches for 2–3 minutes until lightly golden (don’t overcrowd).

3. Remove and drain on kitchen paper.

4. Finish the chicken in an air fryer at 180°C for 10 minutes or in the oven on a lined tray at

200°C for 10-12 minutes, until cooked through and crispy.

5. Sprinkle with sea salt immediately after cooking.

3. Make the Spice Bag Dipping Sauce1. In a small saucepan over low heat, combine soy sauce, fish sauce, hot honey, sweet chilli

sauce, rice wine vinegar, and a teaspoon of Spice Bag seasoning.

2. Warm on a medium to high heat gently until combined and aromatic. This will take about 5

minutes. Set aside for serving.

4. Cook the Rice

1. Rinse the rice under cold water until water runs clear.

2. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then cover and

simmer for 20–25 minutes until water is absorbed and rice is tender.

5. Prepare the Mango Salsa

1. In a bowl, mix diced mango, red onion, red chilli, and coriander.

2. Dress with lime juice, honey (if using), and a pinch of salt. Mix gently.

6. Serve

• Plate a mound of basmati rice, arrange the chicken goujons on top or to the side, drizzle or

serve the Spice Bag sauce on the side, and top with mango salsa.

• Optional: extra coriander or a wedge of lime for garnish.

Tips & Tweaks

• Air fryer finish keeps goujons crispy without extra oil.

• Spice Bag seasoning can be adjusted to your heat preference.

• Mango salsa can include diced red pepper or cucumber for extra freshness.