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Chicken Poppers:

  • Chicken breast 2.1 kg
  • Garlic, powder 50 g
  • Chilli, powder 10 g
  • Corn flour 100 g
  • Oil for frying

Sauce:

Plating:

  • Coriander leaves, pickled 10 g
  1. Chicken Poppers:

    • Cut the breasts into bite sized cubes and marinade with 50g Knorr Chicken Stock Powder, garlic and chili for 4 – 6 hours.
    • Combine the corn flour and 10g Knorr Chicken Stock Powder and coat the chicken in flour. Dust of the excess and fry in frying oil at 175°C for 4 -5 min till golden brown, remove and drain on paper towel.
  2. Sauce:

    • Mix together the Knorr Lime Seasoning Powder with the water to make a juice. Mix this into the Knorr Thai Sweet Chilli Sauce and plumb sauce. heat it up in a pot and coat the chicken poppers.
  3. Plating:

    • Place the poppers in a serving bowl, garnish with coriander leaves and serve.