Boom Boom Chicken Recipe
If you are a fan of Asian cuisine, there is no doubt you will have heard of the delicious dish known as Boom Boom Chicken. This popular dish is a combination of crispy chicken nuggets covered in a creamy and spicy sauce. The flavors are so amazing that they will leave you wanting more.
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Servings: 3
Calories: 161kcal
Equipment
- Saucepan or skilletWire rack
- paper towel
Ingredients
- 2 tablespoons of sweet chili sauce offering a harmonious blend of sweetness and spiciness to the sauce
- 1 tablespoon of honey infusing a delightful touch of natural sweetness to balance the flavors
- 1/2 large egg adding a velvety and creamy texture to the sauce, acting as a binding agent
- 1/4 cup of creamy and tangy mayonnaise creating a luscious and velvety base for the sauce
- 1/2 tablespoon of Sriracha hot sauce bringing a fiery and bold kick to the sauce, adding depth and heat
- 1/4 cup of all-purpose flour providing a light and crispy texture to the sauce when cooked
- 1/8 cup of buttermilk or regular milk, contributing a creamy and slightly tangy element to enhance the sauce's richness
- Salt and pepper to taste precisely measured to season the sauce, ensuring a perfect balance of flavors.
- 1/4 cup of cornstarch adding a smooth and thickening agent to achieve the perfect consistency
For Chicken:
- Salt and pepper to taste precisely measured to season the chicken, enhancing its natural flavors and creating a delicious savory profile.
- Vegetable oil for frying the chicken to golden perfection, creating a crispy and delicious coating
- 1/2 cup of crunchy panko breadcrumbs ensuring a light and crispy texture to the chicken when cooked
- 1/2 pound of tender boneless skinless chicken breast, cubed, providing a lean and flavorful protein source
Instructions
- Start by preparing the Boom Boom sauce. In a medium-sized bowl, whisk together mayonnaise, honey, sweet chili sauce, Sriracha hot sauce, and buttermilk until combined. Add in the egg and season generously with salt and pepper. Whisk to combine once more. Set aside for later use.
- In a separate bowl, mix together the cornstarch and all-purpose flour. Add in some salt and pepper to season. Place the cubed chicken breast into the flour mixture and coat each piece evenly with the dry ingredients. Once all of your chicken is coated, place it onto a wire rack set over a baking sheet.
- Preheat vegetable oil in a large saucepan or skillet over medium heat until it reaches 350°F (175°C). Working in batches, fry the chicken for 5-7 minutes or until golden brown and crispy. Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.
- When all of the chicken is cooked, return it to the saucepan and pour in the Boom Boom sauce. Toss to fully coat each piece with the sauce.
- Sprinkle panko breadcrumbs over top and gently toss them once more. Serve your Boom Boom chicken immediately while hot and crispy.
Notes
- Make sure the chicken pieces are well coated with the sauce before coating them in cornstarch and all-purpose flour.
- Cook the chicken in batches to avoid overcrowding the pan. This will ensure that each piece is cooked evenly.
- Serve Boom Boom chicken immediately after cooking for the best results. It will lose its crunchiness if left to sit for too long.
- Store any leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven or air fryer before serving.
- If you want a spicier sauce, add more sriracha hot sauce or chili flakes.