Dynamite Chicken is made by batter-frying crispy chicken chunks served in a bed of spicy and tangy mayo sauce.
P.F. Chang’s Dynamite Chicken is a hugely popular appetizer just like Dynamite Shrimp and this is my humble attempt at recreating the iconic dish. Mine is a simpler version with everyday ingredients, added flavors and definitely some extra heat.
The husband was in awe and all that spicy mayo sauce did the trick.
This pushed me into sharing the recipe with y’all. I am super impressed with myself for getting this recipe bang on in my first try itself.
How to Make Dynamite Sauce
The ingredients of a dynamite sauce includes:
- 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
Mix these together and Voila! There you have the most delicious creamy mayo sauce. EVER!
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 Recipe:
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!
Dynamite Chicken
Ingredients
Instructions
Notes
There are few recipes that I swear by and this is definitely one of them.
Dynamite Shrimp Recipe Substitutes:
You can use the same recipe with chicken (like I did), shrimps and fish. Definitely use flaky fish for the recipe. 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 may choose to add only a tablespoon or so of the sauce to the fried chicken and use the rest as a dipping sauce.
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That’s all for now, folks!
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13,903 total views, 11 views today
This looks yum. Makes me wanna be a non vegetarian.
This looks so rich and absolutely yummy and I love its name too. Will ask KG to prepare this one of these days.
Thanks, Shilpa. Let me know how it turns out!
Oh man, this looks droolworthy 😀
Yay! Thanks 🙂
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.
Thank you, Karen. You should try it sometime.
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.
Thanks, Anu. I will share some veg recipes soon 🙂
Yummy! This I am definitely trying. I am also enjoying all the stories you are sharing from army life.
Please let me know how it turned out, Deepa. Thank you very much 🙂
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! 😀
It’s okay, Shilpa 🙂
Looks yummy and very do-able. Thanks a bunch.
Thank you. Welcome to my blog 🙂
It just looks so appetising. Might be a little hot for my palate though – although I did discover recently that my tolerance for spice has increased greatly. 🙂
Tasha
Tasha’s Thinkings – Movie Monsters
Of course, you’d be surprised to know how much hotness you can handle, Tasha. Try reducing the chili sauce if it bothers you so much.
Dekh k muh mein paani aa gaya..this is going to be my Sunday Starter. Thanks a ton for the recipe.
Yay! Thanks, Balaka. Means a lot!
I’m going to save this. It sounds so good.
But can I use tabasco souce in palce of the chilli sauce? I don’t think I can get that one.
Of cource. You can also try Piri Piri or Siracha sauce.
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.
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.
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
Yes, just that in Gobi Manchurian you cook the sauces.
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
Means a lot, Surbhi. <3
Looks delicious. Love the name of the dish too. Something perfect for an explosion of flavours in your stomach. 😀
Thank you, V 🙂
These certainly look like they will surely live up to their name! Fiery bits of deliciousness!
Thanks, Mayuri 🙂