Chicken Poppers:

  • Chicken breast 2.1 kg
  • Garlic, powder 50.0 g
  • Chilli, powder 10.0 g
  • Corn flour 100.0 g
  • Frying oil



  • Coriander, leaves picked 10.0 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:

    • Mix together the Knorr Lime Seasoning Powder and water to make a juice. Mix this into the Knorr Professional Thai Sweet Chilli Sauce and plum sauce. Heat it up in a pot and coat the chicken poppers.
  3. Plating:

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