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Spicy Thai Chicken Pops
Spicy Thai Chicken Pops 1

Spicy Thai Chicken Pops

Products Used: Kellogg's Club Crackers Original
Servings: 24


  • 3 teaspoons light brown sugar
  • 1 tablespoon fish sauce
  • 11 ounces ground chicken
  • 3/4 cup peanuts
  • 1/2 cup Keebler® Club® Original Crackers
  • 1 tablespoon red Thai curry paste
  • 1 tablespoon fresh lime juice
  • 3 each fresh kaffir lime leaves
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons cilantro
  • 1/2 cup vegetable oil
  • 24 each short wooden skewers or lollypop sticks
  • crushed peanuts
  • toasted coconut
  • chopped cilantro for garnish

Recipe Directions

1. Dissolve sugar in fish sauce, then place in a large bowl with chicken, peanuts, crackers, curry paste, lime juice, lime leaves, sweet chili sauce, and cilantro. Mix well.
2. Divide the mixture into 24 small balls. Flatten into disks about 1/2 in. thick. Lay evenly on a baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
3. Heat oil in a large skillet. Cook the cakes in batches for 2-3 minutes on each side until firm and golden brown or until done (160 deg F). Drain on toweling.
4. Place a skewer or bamboo skewer into each cake and drizzle with sweet chili sauce. Sprinkle with crushed peanuts, toasted coconut, chopped cilantro, and serve.