Coconut Chicken Nuggets

Cut the chicken breast fillet into medium-sized pieces, slightly elongated in shape.

Peel the ginger and mince it very finely. Zest the lemon using a fine grater, then squeeze the juice from the half lemon. Place the fillet in a bowl and add all the marinade ingredients. If your soy sauce is quite salty, you may not need to add salt — if it isn't, season lightly (I added a little salt).

Mix well. Let marinate for 1–2 hours (you can stir it a couple of times during that time).

Before frying, set up three shallow dishes. The first with flour, the second with 1 egg + 2 tbsp water + a pinch of salt (beaten together), and the third with shredded coconut. Coat each piece of chicken in a thin layer of flour first.

Then dip in the egg mixture.

Then coat in the shredded coconut.

Heat vegetable oil in a skillet over high heat. Add the coated chicken pieces.

Fry for 2–3 minutes per side. Then reduce the heat, cover with a lid, and cook for another 5–6 minutes until fully cooked through. Remove the finished nuggets carefully, as the hot coating on the pieces is fragile. Transfer them to a plate and let cool slightly — the coating will firm up considerably.

Serve the chicken nuggets hot alongside mashed potatoes or steamed rice. You can also offer sour cream as a dipping sauce (or any sweet-and-sour sauce of your choice).