Boom Boom Chicken

This recipe is my go to ‘chinese food’ recipe – the flavor bears a resemblance to that of the ‘Bang Bang Shrimp’ at Bonefish Grill, so I call it Boom Boom Chicken. Unfortunately I wasn’t able to take step-by-step photos, but hopefully the final result speaks for itself!

A simple and flavorful pan-fried chicken dish with an amazing texture and crowd-pleasing capabilities! This sweet and spicy chicken is absolutely perfect!

Ingredients: 

For the Boom Boom Sauce:

1/2 cup mayonnaise
2 tbsp honey
4 tbsp sweet chili sauce
4-5 tbsp hot sauce (I used Frank’s)

For the Chicken:

1 pound boneless chicken breasts or thighs (or a combination of the two!)
1/2 cup canola (or other) oil for frying
3-4 tbsp of ‘Boom Boom Sauce’
1/4 cup milk
1 egg
1/2 cup cornstarch
3/4 cup all-purpose flour
1 cup Panko 
sea salt, to taste
fresh ground pepper, to taste

First, make the Boom Boom sauce by combining all of the ingredients in a medium bowl. Whisk together until well combined. Set aside 3-4 tbsp of sauce to use in the batter for the chicken, and place the rest in a refrigerator until needed.

Place Panko in a medium bowl and set aside. Slice chicken into 1-2 inch cubes. In a large pan, heat oil over medium-high heat. 

In a medium bowl, whisk the Boom Boom sauce, milk, egg, and salt and pepper. Add cornstarch, flour, and continue whisking until well combined.

One or two at a time, dredge the chicken pieces in the batter and then through the Panko. Press gently to coat each piece. 

Lower the chicken into the hot oil and cook until golden brown – at least two minutes. Place the cooked chicken on a paper towel-lined tray or plate to absorb excess oil.

Serve with steamed vegetables or over a warm bed of rice – and drizzle with Boom Boom sauce as much or as little as you like! 

Enjoy while hot! – Chef Genny

Boom Boom Chicken
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For the Boom Boom Sauce
  1. 1/2 cup mayonnaise
  2. 2 tbsp honey
  3. 4 tbsp sweet chili sauce
  4. 4-5 tbsp hot sauce (I used Frank's)
For the Chicken
  1. 1 pound boneless chicken breasts or thighs (or a combination of the two!)
  2. 1/2 cup canola (or other) oil for frying
  3. 3-4 tbsp of 'Boom Boom Sauce'
  4. 1/4 cup milk
  5. 1 egg
  6. 1/2 cup cornstarch
  7. 3/4 cup all-purpose flour
  8. 1 cup Panko
  9. sea salt, to taste
  10. fresh ground pepper, to taste
Instructions
  1. Make the Boom Boom sauce by combining all of the ingredients in a medium bowl. Whisk together until well combined.
  2. Set aside 3-4 tbsp of sauce to use in the batter for the chicken, and place the rest in a refrigerator until needed.
  3. Place Panko in a medium bowl and set aside. Slice chicken into 1-2 inch cubes. In a large pan, heat oil over medium-high heat.
  4. In a medium bowl, whisk the Boom Boom sauce, milk, egg, and salt and pepper. Add cornstarch, flour, and continue whisking until well combined.
  5. One or two at a time, dredge the chicken pieces in the batter and then through the Panko. Press gently to coat each piece.
  6. Lower the chicken into the hot oil and cook until golden brown - at least two minutes.
  7. Place the cooked chicken on a paper towel-lined tray or plate to absorb excess oil.
  8. Serve with steamed vegetables or over a warm bed of rice - and drizzle with Boom Boom sauce as much or as little as you like! Enjoy while hot!
Half Baked Cooks http://halfbakedcooks.com/

 

 

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