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–+ servings
Firecracker Chicken

Firecracker Chicken

A delightful copycat recipe of Wagamama's Firecracker Chicken that is sweet, spicy, and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Course dinner
Cuisine Japanese
Servings 4 people
Calories 318 kcal

Equipment

  • Wok or large frying pan/skillet

Ingredients
  

Chicken and marinade

  • 1 tablespoon vegetable oil
  • 1 unit red chilli chopped finely
  • 1 tablespoon chilli sauce sriracha used
  • 2 cloves garlic peeled and minced
  • 4 tablespoon brown sugar
  • 3 tablespoon light soy sauce
  • 2 tablespoon dark soy sauce
  • 2 tablespoon ketchup
  • 1 tablespoon malt vinegar
  • 1 tablespoon tamarind paste
  • 1 tablespoon fish sauce
  • pinch white pepper
  • 3 medium sized chicken breasts sliced into bite-size chunks (about 525g or 18.5oz)

Stir Fry

  • 1 tablespoon oil
  • 1 medium white onion peeled and sliced into wedges
  • 1 unit red bell pepper seeds removed, chopped into chunks
  • 1 unit green bell pepper seeds removed, chopped into chunks
  • 85 g mangetout snow peas, about 1 cup
  • 12 units dried arbol chillies or Tianjin Chilies if arbol are unavailable
  • small bunch spring onions chopped
  • splash water optional

To Serve

  • 1 ½ teaspoon shichimi powder
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • wedges of lime

Instructions
 

Marinade

  • Place all of the marinade ingredients into a large bowl and mix together.
  • Add one third of the marinade to the chicken, then cover with cling film and marinade for at least an hour (or up to overnight).

Cook Rice

  • Cook your rice as per the pack instructions.

Stir Fry

  • Whilst the rice is cooking, heat the oil on a high heat in a wok or large frying pan/skillet until hot. Scoop the chicken out of the marinade with a slotted spoon and cook in the wok until slightly browned, and almost cooked right through.
  • Add in the chopped onion and cook for a further 2 minutes to soften the onion slightly.
  • Add in the reserved marinade and heat through whilst stirring until bubbling throughout.
  • Add in the peppers, mangetout (snow peas) and dried chillies. Cook for a minute, then stir through the spring onions (scallions). Add a splash of water to the sauce if it needs loosening up.
  • Check one of the larger pieces of chicken to ensure it’s cooked in the middle. Then turn off the heat.
  • Take your boiled rice and spoon it into a small lightly oiled bowl. Push it down firmly with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl gently to release the mound of rice. Repeat until you have four plates of rice.
  • Spoon the firecracker chicken around the rice and then sprinkle the top of the rice with the shichimi powder and the sesame seeds.
  • Top the rice with a wedge of lime and serve!

Notes

This stir fry tastes best when eaten right away. Can save leftovers in the fridge for up to a day.

Nutrition

Serving: 1servingCalories: 318kcalCarbohydrates: 35gProtein: 23gFat: 10gSaturated Fat: 1gCholesterol: 54mgSodium: 2023mgFiber: 5gSugar: 23g
Keyword Any Time Of the year, better than takeout, copycat recipe, easy, Fakeaway, Wagamama
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