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Chicken Poppers:

Sauce:

  1. Chicken Poppers:

    • Cut the breasts into bite sized cubes and marinate with 50g Knorr Professional Chicken Stock Powder, Knorr Professional Spicy Marinade, garlic and chilli for 4–6 hours.
    • Combine the Rafhan Corn Flour and 10g Knorr Professional Chicken Stock Powder and coat the chicken in flour. Dust off the excess flour and fry at 175°C for 4-5 min till golden brown, remove and drain on a 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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