The crunch of the crispy coating loaded with tangy and spicy dynamite sauce gives way to juicy chicken that will make you crave more. This chicken is perfect for the appetizer and is loved by picky kids and adults alike. It originated in P.F. Changs restaurant and it was created to provide a local alternative to dynamite shrimp. While dynamite shrimp is made with bang band sauce, this dynamite chicken uses a comparatively more sweet and sour sauce, aptly referred to as dynamite sauce.
The Secret to This Recipe
What goes into this recipe?
This recipe consists of two main components: the crispy, golden-brown fried chicken and the dynamite sauce. The first picture displays the ingredients for the fried chicken. Velvetting Chicken is a well-guarded chicken trick of Chinese restaurants in which you coat chicken with a tiny pinch of baking soda. Rest for 15 minutes and then wash thoroughly under running tap water. This makes the flesh super soft. Make sure to apply baking soda all over and evenly. Set an alarm and wash the chicken right after 15 minutes. Do not leave the chicken for long. You can find more about velveting here. For Chicken Velveting and Seasoning
Chicken: I used boneless chicken breast, chicken thigh will work too. Just make sure they are bite-sized chicken chunks. Baking soda: Mixing baking soda with chicken and leaving it for 15 minutes helps to make it soft and velvety. Red chili: I used 1 teaspoon for the seasoning you can always adjust the measure according to your taste preference. Garlic powder: I used garlic powder for convenience, garlic paste can also do the job. Soy sauce: I used soy sauce for this recipe. Light soya will work as well, avoid using dark soy sauce.
For Flour Coating
Flour: I used plain flour, you can also substitute it with almond, wheat, or tapioca flour. I’ve also tried whole wheat flour for coating but it lacks crispiness. Corn flour: Corn flour gives an extra crispy texture. You substitute it with rice flour or just more flour. Paprika powder: This spice will add a subtle taste and color to the flour coating. This is optional. Salt and pepper: Both are essential seasonings for the dynamite chicken coating. Eggs: I required 1½ eggs to coat the chicken. You might need just 1 large egg or 2 small.
This picture displays the ingredients to make the dynamite mayo sauce.
Mayonnaise: I used store-bought mayonnaise for best results, as homemade mayo can be thinner and may not yield the desired taste and consistency for this sauce. Chipotle sauce: Using chipotle sauce gives the best restaurant quality taste, you can substitute it with sriracha sauce or hot sauce. Adjust the measure if using a substitute. Tomato Ketchup Garlic powder: I love garlic as it infuses depth and intensifies the flavor. Honey: Honey has a sweetness to the sauce as well as a deep flavor like bottled sauce.
How to make this?
Let’s begin!
Expert Tips
Make ahead tips: Ideally, fry chicken right before serving. If frying at the last moment is not possible. Fry chicken 20 minutes before serving and store in a barely heated oven to keep it warm. Also, keep the sauce in the oven in a heat-proof vessel to keep it warm. Coat in the sauce just before serving. Serving suggestion: Serve in an ice cream glass on a bed of lettuce. Sprinkle with spring onions and serve. Variations:
You can add a seafood twist, or replace the chicken with shrimp or prawns. You can use broccoli or cauliflower florets instead of chicken for a healthy vegetarian twist. Feel free to experiment with different ingredients and create your own unique dynamite variations.
Hungry for fried Chicken? Try these! If you try this Dynamite Chicken recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
