Chicken Poppers:




  • Chilli green, sliced 60 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:

    • Bring the water to a simmer in a pot, whisk in the Knorr Tomato Powder, chilli flakes and Knorr Mise en Place Red Pesto and simmer for 1 min. Add in the chicken poppers and coat well.
  3. Gratin:

    • Combine the cornflour and Knorr Chicken Stock Powder and coat the chillis, dust off the excess flour and fry in the oil till crisp and golden, remove from the oil and drain on a paper towel.
  4. Plating:

    • Place the poppers in a serving bowl, garnish with crispy chillies and serve.