![]() Serve your Boom Boom chicken immediately while hot and crispy. Sprinkle panko breadcrumbs over top and gently toss them once more. Toss to fully coat each piece with the sauce. When all of the chicken is cooked, return it to the saucepan and pour in the Boom Boom sauce. Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil. Working in batches, fry the chicken for 5-7 minutes or until golden brown and crispy. Preheat vegetable oil in a large saucepan or skillet over medium heat until it reaches 350☏ (175☌). Once all of your chicken is coated, place it onto a wire rack set over a baking sheet. Place the cubed chicken breast into the flour mixture and coat each piece evenly with the dry ingredients. In a separate bowl, mix together the cornstarch and all-purpose flour. Add in the egg and season generously with salt and pepper. In a medium-sized bowl, whisk together mayonnaise, honey, sweet chili sauce, Sriracha hot sauce, and buttermilk until combined. Vegetable Oil: Vegetable oil is used to fry the chicken until golden and crispy.Panko Breadcrumbs: These Japanese breadcrumbs provide an extra crunchy texture that pairs perfectly with the creamy sauce.Chicken: Use boneless, skinless chicken breasts for this recipe as they cook quickly and stay juicy. ![]()
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