Bring a taste of the Thai street home with you this week with our new sriracha chicken poppers. Tender chicken breast, tangy dip and Schwartz’s latest fiery seasoning all deliver bags of bite sized flavour. If this doesn’t get you in the mood for spicy, sticky finger food, nothing will.
- Mix together the ingredients for the chicken, cover and refrigerate for approx 2 hours. Combine ingredients for the dredge. Spoon a couple tbsp of the marinade into the flour and mix through. Dredge all of the chicken pieces in the flour. Fry in hot oil until lightly browned, crisp and cooked through. Drain on paper towel.
- Meanwhile, make your glaze. Heat butter over medium heat until foaming subsides, then add remaining ingredients. Reduce slightly. Add to chicken poppers and toss to combine.
- Mix together your Dip.