Dynamite Chicken Recipe

Lockdown has got me missing all the things that I’ve been taking for granted for years. The simple pleasures like just meeting friends, visiting family or just going to the shops. How we took those things for granted. Speaking of the things I miss, I’ve been craving Dynamite Shrimps from PF Chang’s so badly, and in the absence of shrimps or anyone else from the prawn family, I decided it was time to take matters into my own hands and use the chicken I had in my freezer! Dynamite Chicken is a thing right?? It is now..

Here is the recipe for you guys… Disclaimer – it may seem like a lot of steps and alot of ingredients but it’s super easy to make so don’t worry.


300g diced chicken (I used boneless)
To marinate the chicken:

1 tsp salt

1 tsp garlic powder or garlic salt

1 tsp paprika powder

1 tsp soya sauce
For the chicken batter:

70g Cornflour

70g plain flour

1 tsp salt

1 tsp white pepper (you can also use black pepper)
For the sauce:

5 tbsp mayonaisse (I made my own but you can use a store bought one)

2 tbsp tomato ketchup

2 tbsp honey

2 tbsp siracha sauce (or any other chilli sauce)

2 tsp crushed garlic

1tsp lemon juice

1 tsp paprika powder

  1. Mix the marinade ingredients (salt, garlic powder, paprika powder and soya sauce) in a bowl and mix into the chicken. Refridgerate for a minimum of 1 hour (the longer the better so tyhe flavour really soaks into the chicken).
  2. In a separate bowl, mix the ingreedients for the batter (cornflour, plain flour, salt and pepper) and set aside.
  3. In a another bowl, whisk 2 eggs
  4. Prepare the sauce by mixing all the ingredients (mayo, tomato ketchup, chilli sauce, honey, paprika, crushed garlic, lemon juice)
  5. Dip the chicken into the batter, then the egg then the batter again.
  6. Fry till golden brown.
  7. Once the chicken is slightly cool, pour the sauce over the fried chicken and make sure its covered.
  8. Serve on a serving of lettuce and VOILA!!


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