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chicken dynamite
Fozia Siraj

Sweet & Spicy Dynamite Chicken: The Perfect Party Snack

Chicken Dynamite is a popular fusion appetizer consisting of crispy, bite-sized fried chicken tossed in a creamy, spicy mayo-based sauce. Inspired by Japanese and Pan-Asian flavors, it is famous for its "explosive" heat and tangy profile, often served in a glass over a bed of shredded lettuce. It is the perfect bold firecracker chicken bites with crispy, spicy, and totally addictive.
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Prep Time 45 minutes
Cook Time 20 minutes
Servings: 4
Course: Appetizer
Cuisine: American, Mediterranean
Calories: 488
Ingredients Equipment Method Video Notes

Ingredients
  

For the Chicken:
  • 500 g Chicken Breast: Cut into bite-sized cubes.
  • 1 tsp Garlic Paste: Or garlic powder.
  • 1 tbsp Soy Sauce: For that deep savory flavor
  • 1/2 tsp Salt
  • 1/2 tsp Pepper.
  • 1 egg
  • 1/2 cup Cornstarch
  • 1/2 cup  All-purpose Flour (Maida)
For the “Dynamite” Sauce:
  • 1/2 cup Mayonnaise
  • 3 tbsp Sriracha (or any Hot Sauce).
  • 2 tbsp Tomato Ketchup
  • 1 tbsp Honey: This is the “secret” to balancing the heat
  • 1 tsp Lemon Juice.

Equipment

  • 1 deep frying pan
  • 1 marination bowl
  • 1 coating bowl
  • 1 egg bowl
  • 1 sauce mixing bowl

Method
 

  1. Pat dry chicken boneless cubes with kitchen towel or paper.
  2. In chicken boneless cubes,add soy sauce,paprika powder,salt,dried oregano and garlic powder,mix well and marinate for 30 minutes.
  3. In bowl,add corn flour,wheat flour,black pepper powder and salt,mix well & set aside.
  4. In bowl,add eggs,whisk well & set aside.
  5. Now coat marinated chicken cubes in dry flour mixture then dip into beaten egg and again coat in dry flour mixture.
  6. ln wok,heat oil and fry until golden brown & set aside.
  7. In bowl,add sriracha sauce or chili sauce,mayonnaise,tomato ketchup,honey,garlic powder,paprika powder and mix well.
  8. In prepared sauce,add cooked chicken and coat well.
  9. Sprinkle green onion leaves & serve.

Video

Notes

For an extra crispy exterior that doesn't get soggy in the sauce, dip your chicken in the flour mixture, then the whisked eggs, and then back into the flour mixture for a second time before frying.Fry the chicken in small batches to ensure the oil temperature stays high; if you add too many pieces at once, the chicken will steam instead of crisping up.Ensure your Dynamite sauce is chilled and the fried chicken has rested for just 1–2 minutes before tossing; this keeps the coating crunchy while the creamy sauce clings perfectly to every cube.