Ingredients

• 4 free-range eggs
• yolks only
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 500ml/18fl oz rapeseed or light olive oil
• 1-2 tsp yuzu juice
• to taste
• 2 tbsp chilli dipping sauce
• salt and freshly ground black pepper
• 4 boneless and skinless chicken breasts
• cut into strips
• 50g/2oz plain flour
• 3 free-range eggs
• beaten
• 125g/4½oz fresh fine breadcrumbs

Directions

• Place the egg yolks
• vinegar and mustard into a food processor. Blend to combine then
• with the motor still running
• gradually add the oil.
• Continue blending until all the oil has been added and the mayonnaise has thickened. Season with the yuzu juice
• chilli dipping sauce
• salt and freshly ground black pepper.
• Heat a deep-fat fryer to 190C/375F
• or heat 1 litre/1¾ pints vegetable oil in a deep-sided
• heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Set up three bowls
• one containing the flour
• another the beaten eggs and the third
• breadcrumbs. Place a few chicken strips at at time first into the flour
• coat them and pat off the excess
• then dip them into the egg. Coat thoroughly in egg
• then put into the breadcrumbs. Coat thoroughly again. Do this in batches
• making sure the chicken is well coated in each.
• Place a few of the goujons in the fryer and cook for about 2-3 minutes
• until crisp and golden-brown. Drain on kitchen paper and repeat until all the goujons are cooked.
• To serve
• pile the chicken goujons on to the plate and finish with a dollop of yuzu mayonnaise.