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 🙂
In order to make this Firecracker Chicken recipe you will need:
- A good Kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- Large bowl for marinating the chicken.
- Measuring Spoons
- Garlic Press
- A wok or if you dont have a wok then a frying pan/skillet will do
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
- Rice Steamer.
The Copycat Firecracker Chicken Recipe:
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
- 1 tbsp 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
- 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
- 85 g of mangetout/snow peas
- 12 dried arbol chillies (Tianjin Chilies should do fine if you cant find arbol ones)
- 1 Small bunch of spring onions/scallions chopped
- splash of water optional
- Place all of the marinade ingredients into a large bowl and mix together. Add the chicken, then cover with cling film 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!
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