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Chicken Poppers:

Sauce:

Plating:

  • Coriander, leaves picked 10 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 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.