For the goujons
100g/3½oz chicken breast fillets, chopped
100g/3 ½oz gluten free plain flour, seasoned with salt and freshly ground black pepper
2 free-range eggs, beaten
100g/3 ½oz gluten free breadcrumbs
500ml/18fl oz vegetable oil
For the sweet chili dip
4-6 skinned red peppers
1 tomato, seeds removed, chopped
small knob fresh root ginger
350ml/12fl oz white wine vinegar
2 tsp salt
pinch black pepper
1 tbsp balsamic vinegar
For the chili dip. Blend the peppers, chili, tomato and ginger in a blender or food processor.
Add the remaining ingredients to a saucepan and tip in the chili mixture.
Bring to a rolling boil and cook until the sauce thickens – about 15-20 minutes. Pour into sterilised jars.
To make the goujons, toss the chopped chicken in the gluten free flour, dip into the egg and then coat in gluten free breadcrumbs.
Heat the vegetable oil in a large deep saucepan until 180C/350F.
The oil is ready when a breadcrumb sizzles in it. (CAUTION: Hot oil is dangerous. Do not leave unattended.)
Deep fry the goujons for four minutes until golden.
Drain on kitchen paper and sprinkle with salt. Serve with the chili sauce on the side.
Recipe adapted from: Good Food