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Chicken Poppers:

Sauce:

Plating:

  • Cheddar cheese, grated 150 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 Rafhan Corn Flour and 10g Knorr Chicken Stock Powder and coat the chicken in flour. Dust of the excess and fry at 175◦C for 4 -5 min till golden brown, remove and drain on paper towel.
  2. Sauce:

    • Put the cumin in a pan and toast slightly add the Knorr Barbeque Sauce and heat up, now add the chicken popper and coat with the sauce.
  3. Plating:

    • Place the poppers in a serving bowl, top with cheese and serve.
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