This boom boom sauce recipe is the kind of sauce you see at restaurants, and once you make it at home you’ll start putting it on everything.Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This recipe is versatile. It’s perfect for onion rings, fries, chicken tenders, burgers, roasted veggies, even as a drizzle on rice bowls.
INGREDIENTS FOR THE SAUCE
– Mayonnaise
– Ketchup
– Sweet chili sauce
– Onion powder
– Garlic powder
– Sriracha
– Kosher salt
– Cracked black pepper
Add mayonnaise, ketchup, sweet chili sauce, onion powder, garlic powder, and sriracha to a small bowl.
STEP 1: MIX THE SAUCE
STEP 2: WHISK UNTIL SMOOTH
Whisk until completely blended and you have a smooth and creamy boom boom sauce.
STEP 3: SEASON TO TASTE
Add kosher salt and cracked black pepper to taste. If you want more heat, add more sriracha. If you want it milder, reduce the sriracha.
STEP 4: CHILL IF YOU HAVE TIME
You can use it right away, but it tastes even better after 15 to 30 minutes in the fridge because the flavors blend.
STEP 5: SLICE AND SOAK
Slice off the ends of the onions, peel, and separate into rings. In a medium bowl, whisk together buttermilk and hot sauce. Add onion rings and stir to coat. Soak for 1 hour.
STEP 6: MIX THE DREDGE AND SET UP COATING STATION
In a bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper. Add panko to a shallow dish.
STEP 7: COAT THE RINGS
Shake excess buttermilk off an onion ring. Dredge in flour mixture. Dip back into buttermilk. Coat evenly in panko, pressing lightly so it sticks. Repeat with remaining rings.
STEP 8: FRY
Heat oil in a large pot to 350 to 375°F. Fry a few rings at a time for 5 to 8 minutes until golden brown.
STEP 9: DRAIN
Drain the onion rings on paper towels or a wire rack and serve warm with the boom boom sauce for dipping.
PRO TIPS
- Adjust the heat of the sauce by gradually adding sriracha
- For a thinner sauce, whisk in water or pickle juice
- Let the sauce sit so the flavors can meld
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.