Smoked Chicken Goujons with Garlic Aioli

4 servings

30 minutes

Smoked chicken goujons with garlic aioli are a harmony of crispy crust and tender, smoky chicken aroma complemented by a rich garlic aioli sauce. Although this recipe is inspired by Chinese cuisine, it can be considered versatile for use—perfect for family dinners or festive appetizers. The deep-frying gives the goujons an appetizing texture, while the combination with romaine salad and lemon juice adds freshness and lightness. Hand-made aioli adds depth of flavor to the dish, creating a balance between creaminess and spiciness. This dish can be served as a standalone appetizer or as part of complex gastronomic compositions. It captivates with its contrasts—crunchiness, softness, smoke, spices—all in one plate creating unforgettable sensations.

Energy value per serving

• Calories: 1447.7
• Proteins: 14.3g
• Fats: 145.7g
• Carbohydrates: 20.5g

Ingredients

• Sunflower oil: 0.5 l
• Smoked chicken breast: 225 g
• Wheat flour: 100 g
• Egg yolk: 2 pc
• Carbonated water: 150 ml
• Romaine lettuce: 1 pc
• Lemon: 1 pc
• Olive oil: 60 ml
• Dijon mustard: 1 tsp
• Garlic: 1 clove
• Salt: to taste
• White wine vinegar: 0.5 tsp
• Ground black pepper: to taste

Cooking steps

1. Heat the fryer or a deep pan filled with sunflower oil to 180 degrees. If you don't have a thermometer, you can check the temperature by dropping a piece of bread into the oil. At the right temperature, the bread will brown in 60 seconds.

   Required ingredients:

   • Sunflower oil: 0.5 l

2. For garlic aioli, mix the yolk, mustard, finely chopped garlic, vinegar, 2 tablespoons of drinking water, add spices, and whisk well until thick. In a separate bowl, mix olive and sunflower oil, adding it drop by drop to the mixture while stirring constantly. Once the mixture thickens further (after about two tablespoons), add the oil faster (by the tablespoon), stirring constantly. Add spices.

   Required ingredients:

   • Egg yolk: 2 pieces
   • Dijon mustard: 1 teaspoon
   • Garlic: 1 clove
   • White wine vinegar: 0.5 teaspoon
   • Olive oil: 60 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Cut the smoked chicken breasts into long thin strips. Make the batter by mixing flour, egg yolk, and sparkling water, then whisk.

   Required ingredients:

   • Smoked chicken breast: 225 g
   • Wheat flour: 100 g
   • Egg yolk: 2 pieces
   • Carbonated water: 150 ml

4. Dip the chicken pieces in the batter and drop them into the fryer or pan. Fry for 2-3 minutes. Place on parchment.

   Required ingredients:

   • Smoked chicken breast: 225 g

5. Chop the romaine lettuce, drizzle with lemon juice and olive oil. Add seasonings. Place on serving plates. Top with goujons and drizzle with aioli sauce.

   Required ingredients:

   • Romaine lettuce: 1 piece
   • Lemon: 1 piece
   • Olive oil: 60 ml
   • Salt:  to taste
   • Ground black pepper:  to taste