Vietnamese Chicken Goujons with Cashew Salad Recipe
Crispy battered chicken goujons served atop a fresh salad of red cabbage, peppers, carrots, spring onions, and salted cashews, all resting on a bed of chili, ginger, and coriander noodles.
Ingredients
Salad
- 0.5 whole bell pepper (red)
- black pepper (to taste)
- 1 whole carrots
- 0.5 whole cucumber
- 6 sprig fresh coriander
- 4 sprig fresh mint
- 1 tbsp olive oil
- 30 grams red cabbage
- 35 grams salted cashew nuts
- salt (to taste)
- 20 grams Spinach
- 1 whole spring onions
- 1 . sunflower oils (for frying)
- 2 portions vermicelli noodles
Dressing
- 0.5 whole fresh chilli
- 6 sprig fresh coriander
- 2 cm fresh ginger
- 1 whole lime
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 grams granulated sugar
Batter
- 0.25 tsp baking powder
- 25 grams plain flour
- 95 ml water
- salt (to taste)
- black pepper (to taste)
Chicken marinated
- black pepper (to taste)
- 2 fillet chicken breasts
- 1 tbsp fish sauce
- 1 cloves garlic
- 1 tbsp olive oil
- 5 grams brown sugar
- 0.5 tbsp white wine vinegar
Instructions
- peel and crush the garlic using the garlic crusher or chop finely, place the olive oil, garlic, fish sauce, vinegar, brown sugar and black pepper into the shallow dish, slice the chicken fillets into small strips or goujons, place the chicken in the marinade, cover with cling film, refrigerate for at least two hours preferably overnight
- Take the chicken out of the fridge
- to make the dressing, finely chopping the chilli, grating the ginger and chop the coriander into a bowl, add the juice of the lime, the olive oil, soy sauce and the sugar
- put the noodles into a large bowl and pour boiling water over the noodles., leave for five minutes, rinse under cold water, Drain thoroughly, empty into a bowl
- wash and finely slice the spring onions, peel the cucumber and chop into matchsticks, wash and chop the red pepper into matchsticks
- peel and cut the carrots into matchsticks, wash and shred the red cabbage
- heat the olive oil in the frying pan, Add the onions to a pan, add the peppers, add the carrots, lightly fry, cook for a minute or two
- add the red cabbage to the frying pan, cook for a minute or two, add the cucumber to the frying pan, cook for a minute or two
- remove the frying pan from the heat, add the noodles to the frying pan, add the dressing to the frying pan, add the cashew nuts to the frying pan
- wash and finely chop the mint, wash and finely chop the fresh coriander, add the herbs to the frying pan, taste and season with salt and pepper if necessary
- mix the flour baking powder and water together to form a thick batter, season with salt and pepper
- heat the sunflower oil in a second frying pan, When the oil in the frying pan is very hot, dip the chicken strips into the batter and drop into the frying pan, Add the chicken to the frying pan and fry from 4 to 5 minutes until golden brown, drain the chicken on the kitchen paper, cook in batches and keep warm in the oven
- place a handful of spinach into each individual serving dish, place the noodle salad on top, lay the chicken on the top
Tried this recipe?Let us know how it was!