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Boom Boom Chicken
Essential Cuisine

Recipe Inspiration

Boom Boom Chicken

Boom Boom Chicken
PREP TIME: 40 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


405g Wheat flour
25g Garlic Powder
15g Onion Powder
15g Salt
15g Ginger
15g Smoked Paprika
5g Chilli Cayenne
2.5g Five Spice
2.5g White Pepper

Tempura Batter
300g Wheat flour
90g Rice flour
90g Cornflour
5g Salt
5g Sugar
5g Sodium Carbonate
2.5g White pepper
2.5g Sodium Bicarb
650ml Ice Water

5x Chicken Breasts
Boom Boom Sauce
100g Water
10g Garlic Puree
11g Cider Vinegar
7g Sugar
5g Salt
10g Lemon Juice
23g EC Chermoula Seasoning
14g American Mustard
10g Red Chilli Puree
18g Tomato Puree
160g Mayonnaise

To Serve
Tortilla Wraps
Asian Cabbage Slaw/Salad


1. Butterfly the chicken breasts and then slice in half.

2. Boom Boom Sauce – Add all the ingredients except the mayonnaise into a pan. Bring to the simmer and cook for 5 minutes. Allow to cool and set aside.

3. Add the boom boom sauce base to a blender with the mayonnaise and mix on medium speed until full blended. Keep chilled until required.

4. Mix all off the pre-dust ingredients in a bowl.

5. Add all the dry tempura ingredients into a bowl. Mix, then add the water gradually mixing to a smooth batter consistency.

6. Take the chicken and dredge in the pre-dust. Pat off the excess and place in the batter.

7. Place into a preheated fryer at 180°C for 6-8 minutes until fully cooked and the batter is crisp.

8. Serve in the tortilla wraps with the boom boom sauce and the slaw.

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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