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.
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.
- 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.
- 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.
- Smoked chicken breast: 225 g
- Wheat flour: 100 g
- Egg yolk: 2 pieces
- Sparkling 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.
- 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.
- Romaine lettuce: 1 piece
- Lemon: 1 piece
- Olive oil: 60 ml
- Salt: to taste
- Ground black pepper: to taste
