Boom Boom Chicken Recipe

how to make Boom Boom Chicken

•  Marinate the chicken: Take a large flat bowl and place a 1.3kg chicken piece inside it. Then pour 1 ½ cup of milk on the chicken to make tender and moisten the chickens. Gradually add 3 tsp salt, 1 tsp black pepper, 4 crushed garlic cloves, and 7g sliced ginger. Mix them all and refrigerate for at least 4 hours. 
  
•  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. Place the pot on the stove and bring it to a boil. Cook them for 10 minutes on medium-low heat. Don’t forget to stir them occasionally. After finishing the cooking pour the sauce into a glass jar. 
  
• 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. For making wet better mix put aside 1 cup of frying powder mix. 
  
• Drain the marinated chicken: Remove the marinated chicken from the fridge 30 minutes before cooking and drain the chicken perfectly. Before coating the chicken Pat them completely dry. Because patting dry helps get even more crispy chicken. 
  
• Coat chicken with frying mix: Now coat all the chicken pieces with frying mix and shake off the excess mix from the chicken. 
  
•  Make the wet batter mix: Mix 1 cup frying powder mix with ¾ cup cold water. Whisk all the ingredients together. The consistency of this better should be like thin pancake batter and not thick. To maintain the thin consistency you can add some extra water to the batter. 
  
•  Coat the chicken with wet batter mix: Before frying the chicken coats them with wet batter. To get the thin and crispy crunch you need to shake off the excess wet batter from the chicken.  
• Fry the chicken: Fill a deep pot with oil and heat the oil to 350F. With the help of a tong place the chicken pieces into the oil. Don’t overcrowd the pot and fry the chicken for 8 to 10 minutes. Give occasional stirs to make sure chicken not stuck to each other. Slightly reduce the chicken to maintain the normal heat of the oil. Otherwise too much heat will burn the chicken. 
  
•  Remove the chicken from the oil: After getting a light crispy shell you can remove them from the oil. If you want dark crispy shells then fry them a little more. Place the chicken on a wire rack to cool, dry and crisp. 
  
• Double fry the chicken: Allow the fried chicken to cool for at least 15 minutes. Then turn up the oil heat to 375F. Then put the chicken inside the cooking pot and double fry the chicken for 2 to 3 minutes. Fry the chicken until it becomes golden brown.  
  
• Brush the soy garlic sauce: Allow the chicken to cool and crisp for 10 minutes. Then brush the soy garlic sauce on all the chicken. 
  
•  Serve the chicken: Take a serving plate and place all the chicken to serve them. Enjoy the boom boom chicken recipe with your family and friends.