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Chicken Poppers:

Sauce:

Plating:

  • Cheese, cheddar, grated 150 g
  1. Chicken Poppers:

    • 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 of the excess and fry in oil 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 Hickory BBQ 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.