Chicken Poppers:

  • Chicken Breast 2.1 kg
  • Garlic powder 50 g
  • Red chilli, powder 10 g



  • 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 chilli 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.