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.
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
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.