I can’t decided what I’m more excited about today – this copycat Wagamama’s Firecracker chicken or the $280 giftcard giveaway!!
I won’t jabber on too much about the recipe today, as we’ve got a giveaway to get to people (more on that below)!
Wagamama’s Firecracker Chicken.
Have you tried it? Chances are, if you’re outside of the UK or the Boston area then you probably be haven’t. Which is a sad, sad thing, because this meal is soooo good.
The recipe is a closely guarded secret, and I’d love to tell you that I managed to steal the secret formula SpongeBob style. But I didn’t.
This is my closest estimation of the recipe based on:
- Tasting the original (of course!!)
- Paying close attention to the menu description of the meal
- Scouring through my Wagamama cookbook in order to work out what key ingredients they use in their other sweet/spicy dishes (I bought the book especially to get the Firecracker chicken recipe, so was pretty gutted they left it out)
And here we have it.
You’ll notice I left out the mangetout/snow peas. I think my kids grabbed them from the fridge for a snack – which I really can’t complain about.
Most of the ingredients are pretty standard fridge/store cupboard stuff, with the exception of the dried chillies, black sesame seeds and the shichimi. The shichimi was the only one I couldn’t find at the supermarket and had to order from Amazon (<– affiliate link)
It turned out amazingly well! Sweet, fiery and delicious!
I may even send them the recipe to see how close my ingredients list is to theirs 🙂
Ok, sorry, I jabbered on for far too long there! Let’s talk giveaway.
One of my fellow bloggers, Beth from Food, Fashion and Fun, came up with the idea of running a giveaway for our readers. So we got a group together, and now we’re offering you the chance to win a $280 Williams Sonoma giftcard. If you’ve never visited the Williams Sonoma site before, then be prepared to drool over all of the gorgeous cookware.
The giveaway is open to people in the US, Canada or UK. To enter, all you need to do is complete one of the actions – such as following on social media, commenting or tweeting in the form below. The more actions you complete, the more entries you get!
Good luck everybody!!
- Fake/spam accounts will not be eligible to take part in this giveaway
- This post contains affiliate links for the shichimi and the FoodBlogger Pro site – which means I’ll earn a small percentage if you click through and buy/sign up (at no extra cost to you of course). If you do buy/sign up to anything via my links, then thank you!
- This giveaway is brought you by:
Beth from Food Fashion and Fun
Lexi from Lexibites
Rachelle from Beer Girl Cooks
Sally from Oven Struck
Renee from Joy in Every Season
David from Cooking Chat
Erin from Platings and Pairing
Heather from Majorly Delicious
Elysia from Haute & Healthy Living
Patti from Cooks Recipe Collection
Savanna from Gluten Free Vegan Pantry
Regina from Leelalicious.com
Marissa from OMGFood
- Chicken and marinade:
- 1 tbsp oil
- 1 red chilli, chopped finely
- 1 tbsp chilli sauce – I used sriracha
- 2 garlic cloves, peeled and minced
- 4 tbsp brown sugar
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp ketchup
- 1tbsp malt vinegar
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- Pinch of white pepper
- 3 medium sized chicken breasts (all visible fat removed), sliced into bite-size chunks
- Stir Fry:
- 1 tbsp oil
- 1 medium white onion, peeled and sliced into wedges
- 1 red bell pepper (seeds removed), chopped into chunks
- 1 green bell pepper (seeds removed), chopped into chunks
- 1 cup of mangetout/snow peas
- 12 dried arbol chillies
- Small bunch of spring onions/scallions, chopped
- splash of water (optional)
- To Serve:
- Boiled long grain rice
- 1.5 tsp shichimi powder (you can buy it here)
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- Wedges of lime
- Place all of the marinade ingredients into a large bowl and mix together. Add the chicken, then cover with plastic wrap and marinade for at least an hour (or up to overnight).
- Cook your rice as per pack instructions.
- 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 marinade and heat through whilst stirring until bubbling throughout. It's important to ensure all of the sauce has been completely cooked through, as it's had the raw chicken in it. 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 bowl. Push it down with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl 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!