Chicken Poppers:

  • Chicken thigh fillet 1.0 kg
  • White pepper, crushed 5.0 g
  • All purpose flour 250.0 g
  • Cornstarch 100.0 g
  • Oil, for deep frying

Pepper Gravy Sauce:

  • Unsalted butter 50.0 g
  • Black peppercorn, crushed 10.0 g
  • Water 900.0 ml
  • Cream (optional)
  • Cream (optional) 100.0 ml
  • Fresh herbs (choice of marjoram, thyme, parsley), finely chopped 5.0 g

To Assemble:

  • French fries or potato wedges, deep-fried (250g per portion) 2.5 kg
  • Fried chicken poppers (100g per portion)
  • Cheese (choice of mozzarella, cheese curds, Monterey Jack) 500.0 g
  • Sauerkraut 500.0 g
  • Baby red radish, sliced thinly 250.0 g
  • Cucumbers, thinly sliced 250.0 g
  • Gravy 1.0 l
  • Chili powder
  • Parsley, freshly chopped 50.0 g
  1. Chicken Poppers:

    • Dice the chicken thigh fillet into large pieces.
    • Season chicken with Knorr Chicken Stock Powder and pepper. Let it stand for at least 20 minutes.
    • Heat oil to 350℉.
    • Combine the flour and cornstarch. You may season this with your desired herbs or spice mix.
    • Dredge the chicken in the flour mixture.
    • Deep-fry the chicken until crispy and golden brown.
  2. Pepper Gravy Sauce:

    • Heat butter in a sauce pot.
    • Add the pepper and cook until fragrant.
    • Add the diluted Knorr Demi Glace Sauce. Bring to a simmer.
    • Add the cream. Whisk well to combine. Taste and adjust seasoning.
    • Add the freshly chopped herbs.
    • Keep warm until ready to serve.
  3. To Assemble:

    • To make one portion, place 250g of cooked fries in a serving container.
    • Layer with fried chicken poppers, followed by the cheese.
    • Drizzle with 30-50ml gravy.
    • Layer with desired toppings – sauerkraut, sliced radish and cucumber.
    • Drizzle with Hellmann's Classic Mayonnaise.
    • Sprinkle chili powder and freshly chopped parsley.