- To make the popcorn chicken, marinate chicken with the chicken marinade ingredients for 30 minutes. Then, deep fry until chicken cooked through or golden brown. Remove and set aside.
- To make the buttermilk sauce, heat up butter in a frying pan and sauté onion, garlic, bird’s eye chilli and curry leaves till fragrant. Lastly, pour in Kimball Creamy Buttermilk Pasta Sauce and milk, mix well.
- To serve, pour the buttermilk sauce over the popcorn chicken. Serve immediately.