Coconut chicken recipe
 These coconut chicken goujons from Eat Well for Less are easy and affordable. It's the perfect finger food for parties or even as an after-school snack. Each serving provides 429 kcal, 35g protein, 15g carbohydrate (of which 3g sugars), 25g fat (of which 11g saturates), 3g fibre and 0.8g salt. 1 free-range egg3 chicken thighs, bone and skin removed, each cut into 4 strips 20g/¾oz desiccated coconut30g/1oz panko breadcrumbs1 spring onion, finely sliced sea salt and freshly ground black pepper 1 free-range egg 3 chicken thighs, bone and skin removed, each cut into 4 strips 20g/¾oz desiccated coconut 30g/1oz panko breadcrumbs 1 spring onion, finely sliced sea salt and freshly ground black pepper 40g/1½oz smooth peanut butter2 tsp sweet chilli sauce40ml/1fl½ oz reduced-fat coconut milk 40g/1½oz smooth peanut butter 2 tsp sweet chilli sauce 40ml/1fl½ oz reduced-fat coconut milk Method Preheat the oven to 200C/180C Fan/Gas 6. Beat the egg in a small bowl and season well. Add the chicken strips and mix well to coat. Set aside.Tip the desiccated coconut and breadcrumbs into a resealable food bag and shake well until combined.Lift the chicken thighs out of the bowl, leaving behind any excess egg, and add to the breadcrumb bag. Shake the bag around, pressing the crumbs onto the chicken strips, making sure they are totally covered.Tip out onto a baking tray and bake for 15-20 minutes, or until the chicken is golden brown and cooked through.Meanwhile, to make the dipping sauce, put all the ingredients, except for the spring onions, into a small saucepan. Heat gently, stirring all the time, until smooth. Pour the sauce into a small bowl and scatter with the spring onions. Transfer the chicken strips to a serving dish and serve with the dipping sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Beat the egg in a small bowl and season well. Add the chicken strips and mix well to coat. Set aside. Beat the egg in a small bowl and season well. Add the chicken strips and mix well to coat. Set aside. Tip the desiccated coconut and breadcrumbs into a resealable food bag and shake well until combined. Tip the desiccated coconut and breadcrumbs into a resealable food bag and shake well until combined. Lift the chicken thighs out of the bowl, leaving behind any excess egg, and add to the breadcrumb bag. Shake the bag around, pressing the crumbs onto the chicken strips, making sure they are totally covered. Lift the chicken thighs out of the bowl, leaving behind any excess egg, and add to the breadcrumb bag. Shake the bag around, pressing the crumbs onto the chicken strips, making sure they are totally covered. Tip out onto a baking tray and bake for 15-20 minutes, or until the chicken is golden brown and cooked through. Tip out onto a baking tray and bake for 15-20 minutes, or until the chicken is golden brown and cooked through. Meanwhile, to make the dipping sauce, put all the ingredients, except for the spring onions, into a small saucepan. Heat gently, stirring all the time, until smooth. Pour the sauce into a small bowl and scatter with the spring onions. Meanwhile, to make the dipping sauce, put all the ingredients, except for the spring onions, into a small saucepan. Heat gently, stirring all the time, until smooth. Pour the sauce into a small bowl and scatter with the spring onions. Transfer the chicken strips to a serving dish and serve with the dipping sauce. Transfer the chicken strips to a serving dish and serve with the dipping sauce.