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BUFFALO CHICKEN POPCORN

Ingredients:

2 (200 g each) packs PUREFOODS CHICKEN POPCORN NUGGETS. kept frozen
1 (475 mL) bottle cooking oil

Buffalo Sauce:

3 tbsp hot sauce
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup ketchup
1 tbsp maple syrup
1/4 tsp Worcestershire sauce
1/2 tsp white vinegar

Garlic Dip:

1/4 cup MAGNOLIA REAL MAYONNAISE
3/4 tsp garlic powder

Procedure:

  1. In a saucepan, deep-fry chicken popcorn nuggets in hot oil for 2 minutes. Drain on paper towels. Set aside.
  2. Combine ingredients for buffalo sauce. Use only 1/2* of this mixture and toss with cooked chicken popcorn.
  3. Combine ingredients for garlic dip. Serve with Buffalo Chicken Popcorn.
*store remaining half in a covered container in the refrigerator or serve on the side as additional sauce. Makes 6 servings. (Yield: 48 pc, 1/2 c buffalo sauce and 1/4 c dip/8 pc and 1/2 tbsp per serving) Tips:
  • Add a little blue cheese to the Garlic Dip to make it more flavorful.
  • Use 1 tbsp fresh minced garlic if garlic powder is not available.
  • Serve Chicken Popcorn with chilled celery and singkamas sticks.
  • Substitute maple syrup with light corn syrup if not available.
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