How P.F. Chang's Actually Makes Dynamite Sauce: A 3-Step Process Most Copycat Recipes Get Wrong
Jason Farmer deconstructs P.F. Chang's #1 appetizer — Dynamite Shrimp — revealing the restaurant's little-known three-step sauce process (from house Japanese-style mayo to crispy green bean sauce to dynamite sauce) and the double-fry technique that keeps the battered shrimp crispy even after saucing. A full breakdown including the alkaline soy marinade, rice stick garnish, and cost-saving tips for making it at home.
11:41
by Jason Farmer
#seafood #double fry technique #shrimp #takeout at home #crispy shrimp #spicy #Chinese-American #deep frying #alkaline brine #restaurant copycat #appetizer #Japanese-style mayo #copycat recipe
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🧾 Ingredients
- 171/90 count frozen peeled and deveined shrimp
- 2low sodium soy sauce (Lee Kum Kee)
- 3baking soda
- 4Hellman's mayonnaise
- 5unseasoned rice vinegar
- 6celery salt
- 7salt
- 8turmeric powder
- 9sriracha
- 10green onion tops
- 11fresh garlic
- 12chipotle powder
- 13honey
- 14all-purpose flour
- 15cornstarch
- 16baking powder
- 17ice cold water
- 18egg
- 19neutral oil
- 20potato starch
- 21rice vermicelli (Three Ladies Brand, medium)
- 22green cabbage
- 23red cabbage
- 24carrots
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