OK, so this isn't so much a complete recipe but a way of making chicken goujons which are crispy on the outside and juicy on the inside.  This is a Good Thing.

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Method

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​Place the egg in a bowl and beat.  Add a tablespoon of cornstarch from your cup and mix well.  Add the chicken and make sure it is completely covered.  Leave for 10 to 20 mins.

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Meanwhile combine the rest of the flour and salt in a plastic bag and then, when the chicken is ready, add the chicken and give a damned good shake to make sure the chicken is covered in the flour.

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Heat about 1cm of vegetable oil in a pan and when it's hot enough (add a cube of bread and when it fizzes you know you are there) gently put the chicken in.  Cook for about 8 mins, turning once.  Remove and pat dry.  Be careful as if you cook them too long they will be both crispy and chewy and you will Be A Failure.

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You can do quite a lot with your new goujon friends.  You can cover them with a kung po, sweet and sour or lemon sauce and serve with rice.  You can serve them with aioli and fries.  You can throw them at your pets.  One nice thing to do is to  spice up the flour mix.  You can add various cajun spices to it and you'll have yourself some good old southern fried chicken.

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