- Cut the breasts into bite-sized cubes and marinate with 50g Knorr Chicken Stock Powder, garlic and chilli for 4-6 hours.
- Combine the cornflour and 10g Knorr Chicken Stock Powder and coat the chicken in flour. Dust off the excess and fry in oil at 175°C for 4-5 min till golden brown, remove and drain on a paper towel.
- Put the cumin in a pan and toast slightly, add the Knorr Hickory BBQ Sauce and heat up, now add the chicken popper and coat with the sauce.
- Place the poppers in a serving bowl, top with cheese and serve.