Copycat Firecracker Chicken
This copycat recipe of the popular Wagamama Firecracker Chicken is perfect for those who love the kick of heat! Juicy chicken, crunchy veggies, and a fiery, flavorful sauce come together in this bold and satisfying dish.
Ingredients
- 300 g (10.5oz) boneless chicken cut in small cubes
- ½ teaspoon salt
- ½ cracked black pepper
Stir Fry:
- 2 tablespoon vegetable oil
- 2 garlic cloves crushed
- 1 teaspoon minced ginger
- 2-4 bird's eye chilies diced
- 8 dried red chilies see note 1
- ½ (75g) red bell pepper cut into cubes
- ½ (75g) green bell pepper cut into cubes
- 1 (70g) small white onion cut into cubes
- 1 baby bok choy sliced lengthwise
- 60 g (2oz) snow peas
- 1 green onion white and green separately sliced
- 2 teaspoon toasted sesame oil optional
Firecracker Sauce:
- 2 tablespoon oyster sauce
- 1 tablespoon all-purpose soy sauce
- 1 teaspoon dark soy sauce
- 3 tablespoon sriracha sauce
- 2 tablespoon honey
- 2 teaspoon rice vinegar
- 1 teaspoon crushed red pepper
- 1 tablespoon ketchup
- 1 tablespoon lime juice
To Garnish:
- Toasted black and white sesame seeds
- Cayenne pepper
- Red pepper flakes
- Lime Wedges
- Green Onion
- Steamed rice to serve
Instructions
- In a small bowl, combine together the ingredients for the firecracker sauce and set aside.
- In a separate bowl, combine the chicken with 2 tablespoons of the firecracker sauce, salt, and pepper. Let it marinate for at least 10-15 minutes.
- Heat oil in a wok over medium-high heat. Add ginger, garlic, and the white parts of the green onions, and sauté for 2 minutes until fragrant.
- Stir in the Thai chilies and dried red chilies, cooking for another 2 minutes to release their heat.
- Add the marinated chicken to the wok and cook, stirring occasionally, until it starts to brown.
- Toss in the bell peppers, onion, and snow peas, stir-frying for 3–4 minutes until tender-crisp.
- Pour the remaining firecracker sauce into the wok. Reduce the heat to low and let it simmer gently.
- Add toasted sesame oil and bok choy. Stir and cook for 1 minute, then turn off the heat.
- On a serving plate, place a mound of steamed rice in the center. Ladle the firecracker chicken curry around the rice. Sprinkle cayenne pepper, crushed red pepper flakes and toasted sesame seeds over the rice, garnish with lime wedges and green onion tops, and serve immediately.
Video
Notes
- I used dried red Kashmiri chilies, but New Mexico, Birds Eye or Ancho chilies work well too.
- If you prefer a saucier Firecracker Chicken, mix a tablespoon or two of cornstarch with ¼-½ cup of chicken stock and add it to the wok after simmering the firecracker sauce.
Nutrition
Calories: 213kcalCarbohydrates: 11gProtein: 18gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 48mgSodium: 1280mgPotassium: 409mgFiber: 1gSugar: 7gVitamin A: 1946IUVitamin C: 37mgCalcium: 56mgIron: 1mg
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