Boom Boom Chicken Recipe

Marinate chicken

In a bowl combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp cornstarch, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the 1 lb chicken pieces and toss to coat. Let sit 15–20 minutes while you prepare the rest.

Prepare batter (optional)

If you want a crispy exterior, mix 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder in a bowl. Whisk in about 1/4 cup cold water until a slightly thick batter forms. The marinated chicken pieces can be lightly dusted with dry flour then dipped into this batter.

Fry chicken (or pan-sear)

Heat 1 cup neutral oil in a heavy skillet or pan over medium-high heat until shimmering (about 350°F if using a thermometer). Fry the battered pieces in batches 2–3 minutes per side until golden and cooked through (internal temp 165°F). Drain on a paper towel-lined tray. Alternatively, for less oil: heat 1 tbsp vegetable oil in a nonstick skillet and pan-sear the marinated (unbattered) chicken pieces over medium-high heat, turning occasionally until browned and cooked through, about 6–8 minutes total.

Make sauce

While the chicken rests, whisk together 1/2 cup mayonnaise, 2 tbsp Sriracha, 1 tbsp gochujang (or sweet chili sauce), 1 tsp honey, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1 minced garlic clove, 1/2 tsp grated ginger, 1/4 tsp salt and 1/8 tsp black pepper in a bowl until smooth. Taste and adjust heat (more Sriracha or gochujang) or sweetness (more honey) to preference.

Warm sauce (optional)

For a slightly saucier coating, warm the sauce gently in a small saucepan over low heat for 1–2 minutes, stirring — do not boil. Remove from heat.

Toss the cooked chicken with the prepared sauce: place the fried or seared chicken in a large bowl, pour 3/4 of the sauce over it and toss to coat evenly. Reserve remaining sauce for dipping.

Transfer to a serving plate and sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges if using. Leftover sauce keeps 3–4 days refrigerated.