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Copycat Firecracker Chicken
5 from 4 votes

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.

Prep Time
10 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 2
Calories: 213 kcal
Course: Main Course
Cuisine: Asian, Japanese

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:
  • white sesame seed toasted
  • black sesame seed toasted
  • cayenne pepper
  • red pepper flakes
  • lime wedges
  • green onion
  • Steamed rice to serve

Instructions

    Cup of Yum
  1. In a small bowl, combine together the ingredients for the firecracker sauce and set aside.
  2. 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.
  3. 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.
  4. Stir in the Thai chilies and dried red chilies, cooking for another 2 minutes to release their heat.
  5. Add the marinated chicken to the wok and cook, stirring occasionally, until it starts to brown.
  6. Toss in the bell peppers, onion, and snow peas, stir-frying for 3–4 minutes until tender-crisp.
  7. Pour the remaining firecracker sauce into the wok. Reduce the heat to low and let it simmer gently.
  8. Add toasted sesame oil and bok choy. Stir and cook for 1 minute, then turn off the heat.
  9. 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

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: 2 Serving

Amount Per Serving

Calories 213

% 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.