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Dynamite Chicken

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Batter fried crispy chicken chunks served in a bed of spicy and tangy mayo sauce gives a bombardment of flavors for the Dynamite Chicken.

Dynamite Chicken recipe somethingiscooking.com

In the Defence Forces, cocktail get-togethers are frequently held to celebrate a birthday or anniversary, when someone is going away, a visiting dignitary or a senior officer. These formal affairs are finished off well before dinner time. Usually, cocktails, soups, and snacks are served in lieu of dinner.

I will definitely share an easy cocktail recipe with you soon but here’s a tasty saucy snack that’s a hit with the men.

Best Dynamite Chicken somethingiscooking.com

P.F. Chang’s Dynamite Chicken is hugely popular among the Arabs. This is a simpler version with everyday ingredients, added flavours and definitely some extra heat. I have heard of Dynamite Shrimps and preparing that for you guys was my initial plan. However, I tried out this one and the husband was in awe. That pushed me to share the recipe with y’all. I am super impressed with myself for getting this recipe bang on in my first try.

The bite-sized chicken chunks are marinated in flour, soy sauce, and spices for about half an hour. These are then double coated in flour and egg whites and is fried till crisp. A hot sauce is made and the fried chicken is mixed in it. Garnished with spring onion greens, Dynamite Chicken is usually served in martini glasses.

It’s the feisty and zesty flavor of the sauce that makes Dynamite Chicken so popular. It’ll make you go Kaboom!

Dynamite Chicken Sauce recipe

Dynamite Chicken Recipe:

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Dynamite Chicken

Prep Time: 35 minutes

Cook Time: 15 minutes

Category: Appetizer/Party Food

Serves 4

pf chang's dynamite chicken somethingiscooking.com

Ingredients

  • 400 gms boneless chicken, cut into bite sized pieces
  • 1 tsp soy sauce
  • 1 tbsp paprika
  • 2 tsp oregano
  • 1 tsp garlic powder
  • Salt, to taste
  • 1/2 cup corn flour
  • 1/2 cup wheat flour
  • 1 tsp black pepper, crushed
  • Salt, to taste
  • 1 egg
  • Oil, for frying
    For the Dynamite Sauce:
  • 4 tbsp Chilli sauce or Sriracha sauce
  • 3 tbsp Tomato ketchup
  • 3/4 cup Mayonnaise
  • 1 tsp Honey
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • Greens of spring onion, for garnish

Instructions

  1. To the chicken chunks, add soy sauce, paprika, oregano, garlic powder and salt. Mix well and keep aside for about 30 minutes.
  2. Sift together corn flour, wheat flour, salt and black pepper. Keep aside.
  3. To the third bowl, add egg whites and whisk well.
  4. Heat oil for frying.
  5. Take a marinated chicken chunk, dip in flour mixture, then in egg whites and dip again in flour mixture. Repeat the process for all the chicken pieces.
  6. Deep fry until golden brown, drain and remove, and set aside.
  7. To another bowl, add the ingredients for the Dynamite Sauce. Mix well.
  8. Add fried chicken to sauce and coat well.
  9. In a Martini glass, place a lettuce or cabbage leaf. Place the Dynamite Chicken and garnish with spring onion greens.

Notes

Batter fried crispy chicken chunks served in a bed of spicy and tangy mayo sauce gives a bombardment of flavors for the Dynamite Chicken.. The feisty and zesty flavor of the sauce will make you go Kaboom!

There are few recipes that I swear by and this is definitely one of them.

Chef Says:

You can use the same recipe with prawns and fish. I am not sure of a vegetarian option. But I believe, cauliflower, potatoes or paneer would do justice.

Adjust the taste of the sauce according to your liking.

Also, you can add only a tablespoon or so of the sauce to the fried chicken, and use the rest as a dipping sauce.

Love it? You may want to pin it for later!

Dynamite Chicken Sauce somethingiscooking.com

I’m participating in the #AtoZChallenge and I’m posting 26 Party Foods that I make in my Army Wife Kitchen. Follow my posts this April and before you know it, you’ll be cooking up a storm. Stay tuned!

That’s all for now, folks!

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In 2017 : D as in Dhokla

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Comments

  4. I love spicy food and these look so good. I really like the idea of serving them in martini glasses. Nice and elegant for a cocktail party.

    Reply

  5. I think I’ll take out all the chiken from your recipes and replace it with potatoes in some and mushroom or paneer in others. Loved the pics.

    Reply

  7. As much as I loveeeee your food posts, I am going to be partial towards Muffy’s posts, Shalini! I really hope you don’t mind! 😛
    I mean, I do love food, and cooking, although I am not as prolific a cook as you are, but I love dogs more! Hehehe…If i had to choose between playing with dogs, and cooking, I would choose the former any day. So, please don’t mind if I don’t visit this blog every day. I will be busy playing with Muffy! 😀

    Reply

  12. When i heard the name i assumed it was going to be some Andhra chilly based dish. Didn’t know of this… Looks lovely. Roughly how many minutes would it take to become crisp? Or do we just wait for the colour to change to golden.

    Reply

    • Say around seven minutes? I do not like to overcook the chicken pieces. When it turns just golden, I remove them. Guess it helps in retaining its juiciness.

      Reply

  13. I think for this resipe, considering its perfect for coctails, I would prefer a Caulifloer, over a potato or paneer!!! Recipe seems similar to a dry gobi manchurian

    Reply

  14. I really enjoy visiting your blog every day with this series. as usual great pics, nicely written recipe..I am sure your family is blessed to have you..keep it up the great work. please read today’s post herehttps://surbhiprapannablogs.blogspot.com/2018/04/blogchattera2z-homoeopathya2z-d.html

    Reply

  15. Looks delicious. Love the name of the dish too. Something perfect for an explosion of flavours in your stomach. 😀

    Reply

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