BBQ Popped Chicken

Serves 8 snacks

Ingredients

1kg skinless chicken breasts, cubed
125g flour
140g cornflakes, crushed lightly
½ tsp table salt
½ tsp milled pepper
½ tsp garlic powder
¼ tsp smoked paprika
2 large eggs, beaten
60ml milk
225ml Barker’s Professional Korean BBQ Hot & Spicy Sauce
80g liquid honey
65g Barker’s Professional Sriracha Red Tomato Hot & Spicy Sauce
handful freshly chopped chives

Method

Preheat the oven to 195°C. Line a large baking sheet with baking paper.

Place the chicken and flour in a mixing bowl and stir to coat each piece.

In another mixing bowl, stir together the cornflakes, salt, pepper, garlic powder and smoked paprika.

In a separate bowl whisk the milk into the eggs.

Dip each chicken piece in the egg mixture, letting it run extra egg before coating in the cornflake mixture. Place onto the baking sheet.

Bake for 18 minutes flipping them half way through to cook evenly.

Place the Barker’s Professional Korean BBQ Hot & Spicy Sauce, liquid honey and Barker’s Professional Sriracha Red Tomato Hot & Spicy Sauce into a saucepan and whisk over medium heat for 6 minutes.

Toss the sauce through the chicken so it is evenly coated and scatter over the chives.

BBQ Popped Chicken

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