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Chicken Poppers:

Sauce:

  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 at 175°C for 4 -5 min till golden brown, remove and drain on paper towel.
  2. Sauce:

    • Heat the Rafhan Corn Oil in a pan and sauté the garlic. Add in the honey, coat well, dust with the dried mint and parmesan and remove from heat.
  3. Plating:

    • Place the poppers in a serving bowl.
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