BOOM BOOM CHICKEN HOW TO
BOOM BOOM CHICKEN FULL

STEP 1: Combineįirst, combine all ingredients in a bowl and then stir to combine.

BOOM BOOM CHICKEN FULL

These are the basic steps for making this recipe for boom boom sauce. Please refer to the full recipe in the recipe cards below for more detailed instructions.

BOOM BOOM CHICKEN HOW TO

How to Make this Copycat Kens Boom Boom Sauce

Garlic Powder– Onion Powder works well too.Įquipment Needed for Homemade Boom Boom Sauce.

Sweet Chili Sauce -Thai sweet chili sauce.

Ketchup -Any tomato ketchup will work, whatever is on sale at the grocery store.

Ingredient Notes for Boom Boom Dipping Sauce It will become everyone’s favorite dipping sauce. Great for crunchy shrimp, french fries, onion rings or as a burger sauce.

Family Friendly: Everyone will love this fun sauce to give your food a little kick.

Easy Ingredients: All are pantry staple and only 5 ingredient.

5 Minute Sauce: It is so quick but it transforms so much.

You will always want to have this sauce in your fridge, ready and waiting. Or be sure to check out this recipe for ranchero sauce.Ĭopycat Chick Fil A Sauce Recipe | Campfire Sauce | In n Out Sauce If you are looking for more great recipes, check out this link. The flavor is incredible – there’s a touch of heat, a little bit of sweetness and a great garlic taste. It’s a mayonnaise based garlic chili sauce. It is a type of fry sauce that Sheetz serves with some of their menu items.

Expert Tips for Making This Boom-Boom Sauce Recipeīoom boom sauce is a staple from the Sheetz gas station.

Frequently Asked Questions about this Best Dipping Sauce.

Prep and Storage Tips for Boom Boom Shrimp Sauce.

How to Make this Copycat Kens Boom Boom Sauce.

Equipment Needed for Homemade Boom Boom Sauce.

Ingredient Notes for Boom Boom Dipping Sauce.

Enjoy the boom boom chicken recipe with your family and friends.

Serve the chicken: Take a serving plate and place all the chicken to serve them.

Then brush the soy garlic sauce on all the chicken.

Brush the soy garlic sauce: Allow the chicken to cool and crisp for 10 minutes.

Fry the chicken until it becomes golden brown. Then put the chicken inside the cooking pot and double fry the chicken for 2 to 3 minutes.

Double fry the chicken: Allow the fried chicken to cool for at least 15 minutes.

Place the chicken on a wire rack to cool, dry and crisp. If you want dark crispy shells then fry them a little more.

Remove the chicken from the oil: After getting a light crispy shell you can remove them from the oil.

Otherwise too much heat will burn the chicken. Slightly reduce the chicken to maintain the normal heat of the oil. Give occasional stirs to make sure chicken not stuck to each other. Don’t overcrowd the pot and fry the chicken for 8 to 10 minutes. With the help of a tong place the chicken pieces into the oil.

Fry the chicken: Fill a deep pot with oil and heat the oil to 350F.

To get the thin and crispy crunch you need to shake off the excess wet batter from the chicken.

Coat the chicken with wet batter mix: Before frying the chicken coats them with wet batter.

To maintain the thin consistency you can add some extra water to the batter. The consistency of this better should be like thin pancake batter and not thick.

Make the wet batter mix: Mix 1 cup frying powder mix with ¾ cup cold water.

Coat chicken with frying mix: Now coat all the chicken pieces with frying mix and shake off the excess mix from the chicken.

Because patting dry helps get even more crispy chicken. Before coating the chicken Pat them completely dry.

Drain the marinated chicken: Remove the marinated chicken from the fridge 30 minutes before cooking and drain the chicken perfectly.

For making wet better mix put aside 1 cup of frying powder mix. Make the frying powder mix: For making the frying powder mix you need to take a large mixing bowl and then add all the ingredients like ½ cup flour, ¾ cup cornstarch, 1 tsp baking powder, 1/3 cup rice flour, 2 tsp salt, ½ tbsp garlic powder, and ½ tbsp onion powder.After finishing the cooking pour the sauce into a glass jar. Cook them for 10 minutes on medium-low heat. Place the pot on the stove and bring it to a boil. Make the soy garlic sauce: Take a medium cooking pot and gradually add ½ cup of jin soy sauce, ¾ cup of brown sugar, ¼ cup of sweet rice cooking wine, 2 tbsp corn syrup, 2 tbsp rice wine vinegar, 4 cloves garlic minced, 2 tsp toasted sesame oil, and 5g too small sliced ginger.Mix them all and refrigerate for at least 4 hours. Gradually add 3 tsp salt, 1 tsp black pepper, 4 crushed garlic cloves, and 7g sliced ginger. Then pour 1 ½ cup of milk on the chicken to make tender and moisten the chickens.

Marinate the chicken: Take a large flat bowl and place a 1.3kg chicken piece inside it.

Boom boom chicken