Chicken Poppers:


  • Garlic, chopped 15 g
  • Honey 450 g
  • Zaatar 50 g
  • Cheese, parmesan, grated 10 g
  • Oil 50 ml
  1. Chicken Poppers:

    • Cut the breasts into bite sized cubes and marinade with 50g Knorr Chicken Stock Powder, garlic and chilli for 4 – 6 hours.
    • Combine the corn flour and 10g Knorr Chicken Stock Powder and coat the chicken in flour. Dust of the excess and fry in fryingoil at 175°C for 4 -5 min till golden brown, remove and drain on paper towel.
  2. Sauce:

    • Heat the oil in a pan and sauté the garlic. Add in the honey, coat well, dust with the zaatar and parmesan and remove from heat.
  3. Plating:

    • Place the poppers in a serving bowl, and serve with tahina on the side.