Crunchy Sesame and Parmesan Chicken Goujons with Pear and Chilli Jam
By M&S Food
Published on 04 August 2025
Big on flavour and packed with crunch, chef Rosemary Shrager’s take on chicken and chips for M&S’s Cooking with the Stars is anything but ordinary. Golden Crunchy Sesame and Parmesan Chicken Goujons are coated in an irresistible cheesy crumb and served with a zingy lemon mayonnaise, crunchy white cabbage slaw and a sweet-savoury pear chilli jam.Time and servings
1 hr 45 minsTotal time
3Servings
45 minsPrep time
1 hrCooking time
Ingredients
- 1 tbsp dijon mustard
- 1/2 lemon, juice only
- 2 tbsp olive oil
- ½ white cabbage, finely sliced
- 6 parsley sprigs, finely chopped
- 3 pears, peeled, cored and finely diced
- 1 tsp ginger paste
- 1 tsp frozen chopped garlic
- 1 tsp frozen chopped red chilli
- 2 tbsp Collection Balsamic Vinegar of Modena
- 2 tbsp pure honey
- 400g M&S chunky chips
- 1 tbsp grated parmesan
- 3 tbsp sesame seeds
- 1 tsp cayenne pepper
- 150g cream crackers, crushed
- 200g plain flour
- 3 free-range eggs, beaten
- 2 M&S Oakham Gold chicken breast fillets, cut to strips
- 2 tbsp olive oil spray
- 1 lt sunflower oil, for deep frying
- 3 tbsp M&S Sicilian Lemon Mayonnaise
Method
Step 1
For the cabbage salad, whisk 2 tsp mustard, lemon juice and olive oil in a large bowl. Add the cabbage and half the parsley then toss together until fully coated and set aside.Step 2
Next, make the pear and chilli jam. Heat a large pan over a medium heat. Add the pear, ginger, garlic, chilli, balsamic vinegar, honey and 1 tsp water. Stir then bring to a simmer and cook gently until reduced and sticky. Remove from the heat then mash the mixture down with a potato masher until broken down and set aside.Step 3
Spread the chips over a baking tray and cook to packet instructions.Step 4
Mix the parmesan, sesame seeds, cayenne and crushed crackers with plenty of seasoning in a large mixing bowl. Put the flour in a separate bowl and then the beaten egg into a third.Step 5
Dip the chicken strips into flour, then egg and finally the cracker mix until well coated.Step 6
Set the air fryer to 200°C and preheat for 3 mins. Add the chicken strips, spray with oil and cook for 15 mins, until golden and crisp, turning halfway through. If you don’t have an air fryer, heat 2cm sunflower oil in a deep pan over a medium-high heat and cook the chicken for 6-7 mins on each side, until golden and cooked through.Step 7
To make the dip, spoon the lemon mayonnaise into a small serving bowl then mix through the remaining parsley and mustard.Step 8
Serve the crispy chicken with chips, jam and lemon mayonnaise.