Dynamite Chicken Recipe

Trim and cut

Trim excess fat from the chicken thighs and cut into bite-sized pieces (about 1 to 1 1/2-inch). Pat pieces dry with paper towels.

Season the chicken pieces evenly with salt, black pepper, and garlic powder. Set aside for 10 minutes while you prepare batter and sauce.

In a medium bowl whisk together the all-purpose flour, cornstarch, and baking powder. In a separate small bowl beat the egg with the cold water. Combine the wet into the dry and whisk until just combined; batter should be slightly thick but still able to coat pieces (adjust with up to 1-2 tbs additional water if too thick).

Pour vegetable oil into a heavy-bottomed skillet or pot to about 1 to 1 1/2 inches depth (about 1 cup for a small skillet). Heat over medium-high until oil reaches 350°F (175°C) or when a small drop of batter sizzles and rises immediately.

Batter and fry

Working in a single layer and in batches (do not overcrowd), dip each seasoned chicken piece into the batter to coat, letting excess drip off, then carefully lower into the hot oil.

Fry pieces for about 3 to 4 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove with a slotted spoon to a wire rack or paper towels to drain. Repeat with remaining chicken.

While the chicken fries, combine mayonnaise, Sriracha, honey, rice vinegar, soy sauce, sesame oil, grated ginger, and minced garlic in a bowl. Whisk until smooth and taste; adjust heat (more Sriracha) or sweetness (more honey) as desired.

Fold in the thinly sliced green onions, reserving a little for garnish.

Place the hot fried chicken in a large bowl. Pour most of the dynamite sauce over the chicken (reserve a few tablespoons if you want on the side) and toss gently until pieces are evenly coated.

Transfer to a serving platter. Sprinkle with sesame seeds and the reserved sliced green onion. Serve immediately with steamed rice or as an appetizer with extra sauce on the side.