Copycat Firecracker Chicken
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
2
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Calories
213 kcal
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Course
Main Course
Copycat Firecracker Chicken
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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.
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Ingredients
- 300 g (10.5oz) chicken cut in small cubes, boneless
- ½ teaspoon salt
- ½ black pepper cracked
Stir Fry:
- 2 tablespoon vegetable oil
- 2 garlic crushed, cloves
- 1 teaspoon ginger minced
- 2 Thai chilies diced
- 8 dried red chili see note 1
- ½ (75g) red bell pepper cut into cubes
- ½ (75g) green bell pepper cut into cubes
- 1 (70g) onion cut into cubes, small, white
- 1 baby bok choy sliced lengthwise
- 60 g (2oz) snow peas
- 1 green onion white and green separately sliced
- 2 teaspoon sesame oil optional, toasted
Firecracker Sauce:
- 2 tablespoon oyster sauce
- 1 tablespoon soy sauce all-purpose
- 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:
- black sesame seed toasted
- white sesame seed toasted
- 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.
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 Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
11g
(4%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
48mg
(16%)
Sodium
1280mg
(53%)
Potassium
409mg
(9%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
1946IU
(39%)
Vitamin C
37mg
(41%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 1280mg | 53% |
| Potassium | 409mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1946IU | 39% |
| Vitamin C | 37mg | 41% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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