Chicken poppers:



  • 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 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 Chilli Garlic Sauce, honey and plumb sauce. heat it up in a pot and coat the chicken poopers.
  3. Plating:

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