Boom Boom Chicken Recipe

Name: Boom Boom Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1/2 cup mayonnaise; 2 tablespoons honey; 1/4 cup Sweet chili sauce; 1 tablespoon Sriracha hot sauce; ¼ cup buttermilk; 1 large egg; salt and pepper; ½ cup cornstarch; ½ cup all-purpose flour; 1 pound boneless skinless chicken breast; 1 cup panko breadcrumbs; salt and pepper; vegetable oil

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6
Course
Others

Boom Boom Chicken Recipe

Silas Stewart

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A more exciting way to enjoy chicken during the week! Boom Boom Chicken is juicy, tender chicken pieces coated in a delectable crunchy coating. It's so lip-smackingly good that you'll never want take-out food again!

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Ingredients

Servings

Boom Boom Sauce

1/2 cup mayonnaise
2 tablespoons honey
1/4 cup Sweet chili sauce
1 tablespoon Sriracha hot sauce
¼ cup buttermilk you can also use regular milk
1 large egg
salt and pepper to taste
½ cup cornstarch
½ cup all-purpose flour

Chicken

1 pound boneless skinless chicken breast cubed
1 cup panko breadcrumbs
salt and pepper to taste
vegetable oil

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Instructions

To make the boom boom sauce, combine the mayonnaise, honey, sweet chili sauce and hot sauce in a medium bowl.
Add the buttermilk, egg, salt and pepper and combine using a whisk. A little at a time, mix in the cornstarch and flour until everything is incorporated. Set aside.
Pour the breadcrumbs into a shallow bowl and set aside for the chicken.
In a medium saucepan or skillet over medium-high heat, bring ½-inch oil to 375°F.
Using a paper towel, pat dry the chicken to remove excess moisture. Dip each piece in the sauce, shake off the excess, and roll in the breadcrumbs until evenly coated. Fry the chicken in the hot oil for about 1 to 2 minutes, or until golden brown. (To avoid crowding the pan, fry in batches of up to a dozen pieces.)
Place the cooked chicken on a wire rack to cool slightly.
Serve and enjoy with your choice of side.

Notes

The cooked chicken can be stored in an airtight container in the fridge for up to 4 days or in the freezer for one month. To reheat, simply pop in the oven or skillet for about 5 to 10 minutes.