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Spicy Oriental Chicken & Shrimp Poppers

Test Description


  1. To make sauce, combine mayonnaise, Organic Coconut Palm Syrup, gochujang and sesame oil in a medium bowl until smooth. Cover and refrigerate.
  2. Heat oil to 350°F in a heavy skillet for frying.
  3. Meanwhile, whisk the egg whites in a large bowl until foamy, add the cornstarch and continue to whisk to soft peaks; whisk in garlic powder and Sriracha sauce.
  4. Place the bread crumbs and seasoned salt in another large bowl.
  5. Transfer chicken and shrimp into the egg mixture. Toss to coat pieces evenly; then roll into the bread crumbs. Coat each piece with crumbs; adding more crumbs as needed.
  6. Fry pieces on both sides for 3-5 minutes until the meat is cooked through. Only add a few pieces to the skillet at a time, so they turn out crispy.
  7. Remove and place on paper napkins to dry. Repeat with all pieces.
  8. Transfer to a serving dish and drizzle with sauce. Garnish with onions and sesame seeds.

Yields: 4-5 servings

Recipe source: Chef Tanya Duyongco for Wholesome!™


  • Creamy Hot & Spicy Sauce
  • ½ cup mayonnaise
  • 1/3 cup Wholesome! Organic Coconut Palm Syrup
    Organic Coconut Palm Syrup
    Buy Now Find In Store
  • 3 tbsp Gochujang (Korean hot pepper paste)
  • ¼ tsp sesame oil
  • Chicken
  • Vegetable or peanut oil for frying
  • 3-4 egg whites
  • ½ cup cornstarch
  • 1 tsp garlic powder
  • 1 tbsp Sriracha sauce
  • 2-3 cups Japanese Panko breadcrumbs
  • 1½ tsp seasoned salt
  • 2 chicken breasts, cut into 1-inch cubes
  • 20 pcs medium shrimp, peeled & deveined
  • Garnish
  • 1/3 cup green onions, finely sliced
  • 1 tbsp toasted sesame seeds