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    Home > Asian

    Copycat Firecracker Chicken

    Published: Jun 12, 2020 · Modified: Jun 30, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    If you love Wagamama Firecracker Chicken you're going to love this recipe! This is my copycat version of that tasty stir fry - tender chicken, crunchy veggies and  few HOT chillies in a lip-smackingly good sweet and spicy sauce. I love to serve this the Wagamama way with a mound of rice in the middle, topped of with a good sprinkling of shichimi.
    Firecracker chicken stir fry surrounding a mound of rice on a blue plate

    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.

    I'd love to tell you that I managed to steal the secret formula for this recipe SpongeBob style.  But I didn't.
    This is my closest estimation of the recipe based on:

    • Tasting the original (many times 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)

    How to make firecracker sauce

    The sauce is pretty complex, with spicy, sweet, salty and tangy elements so I'm using:

    • Spicy: fresh chilli, chilli sauce, white pepper
    • Sweet: brown sugar and ketchup
    • Salty: light and dark soy sauce and fish sauce
    • Tangy: malt vinegar and tamarind paste
    • We also have garlic for a tasty and fragrant kick and chicken (I use chicken breast) - as we're going to marinade the chicken in some of that delicious sauce.

    Firecracker chicken ingredients on a wooden background

    How to marinade the chicken:

    • Mix together oil, chopped chilli, chilli sauce, garlic, brown sugar, light & dark soy sauce, ketchup, malt vinegar, tamarind, fish sauce and white pepper.
    • Add ⅓ of the sauce to a bowl with the chicken and leave to marinade, covered in the fridge. Reserve the remaining sauce.

    6 image collage showing how to marinade the chicken for firecracker chicken

    For the stir fry we need:

    • Vegetable oil, crunchy peppers, mangetout (snow peas), onion, dried chillies and spring onions (scallions)
    • We're going to serve with rice and garnish with shichimi, sesame seeds and lime.

    Firecracker stir fry and rice ingredients on a wooden background

    To make the stir fry

    • Fry the marinated chicken with onion, peppers, mangetout (snow peas) and dried chillies, then add in the reserved sauce.
    • Stir through the spring onions (scallions) and cook for a further couple of minutes.

    6 image collage showing final stages for making firecracker chicken stir fry

    How to make a mound of rice

    • Lightly oil a small bowl (this one is a 12cm/4.75" diameter cereal bowl). Pack with rice and then push down firmly with a spoon or clean fingers.
    • Place a plate on top of the bowl and flip the bowl and plate over.
    • Lightly tap the bowl and lift the bowl to release the rice. It can take a couple of attempts, so it's worth having a quick practice first.

    4 image collage showing how to make a mound of rice

    To Serve:

    • Spoon the firecracker chicken around the rice and then sprinkle with shichimi powder (<--affilate link) and sesame seeds.
    • Top the rice with a wedge of lime and serve!

    Overhead image of Firecracker chicken and rice on a blue plate

    Sweet, fiery and delicious! I actually like it better than the original!!

    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 is usually the only one that's difficult to find at the supermarket, so I order from Amazon (<-- affiliate link)

    What is shichimi togarashi?

    Shichimi togarashi or shichimi is a Japanese spice blend made up of 7 ingredients. These are usually: poppy seeds, hemp seeds, roasted mandarin/orange zest, sesame seeds, sansho pepper, red chilli and aonori (seaweed powder).
    It's got a salty and spicy flavour and a pinch of it makes a great topping for rice, noodles, soup and grilled meat or fish.

    What type of dried chillies to use

    Dried Japanese chilli peppers would be the best option, but I've never been able to source them. I use dried arbol, tianjin or kashmiri chillies. The chillies just add a bit of extra heat and a nice look to the stir fry, so I don't worry too much about using Japanese chillies. I bought my dried chillies (<--affiliate link) from Amazon the last couple of times and they were great.

    More delicious stir fry recipes:

    • Quick Chicken Stir Fry
    • Sticky Chicken Stir Fry
    • Beef Stir Fry with Noodles - Chow Fun
    • Spicy Ginger Steak Stir Fry
    • Kung Pao Chicken
    • Mee Goreng (spicy noodles)

    Stay updated with new recipes

    ***Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every Monday and Thursday) and Instagram (behind the scenes stories & beautiful food photos).***

    Firecracker Chicken on a blue plate against a dark background

    Firecracker Chicken

    By: Nicky Corbishley
    My copycat version of Wagamama's sweet and spicy Firecracker Chicken Stir Fry. It's delicious and easier to make than you might think!
    4.72 from 21 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Marinating time 1 hr
    Total Time 1 hr 30 mins
    Course Dinner
    Cuisine Japanese
    Servings 4 people
    Calories 318 kcal

    Ingredients
     

    Chicken and marinade:

    • 1 tbsp vegetable 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
    • 1 pinch of white pepper
    • 3 medium sized chicken breasts - (this is about 525g or 18.5oz), 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 (85g) 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

    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

    INSTRUCTIONS
     

    • Place all of the marinade ingredients into a large bowl and mix together.
    • Add one third of the marinade to the chicken, then cover with cling film and marinade for at least an hour (or up to overnight).
    • Cook your rice as per the pack instructions (or use my no-fail boiled rice tutorial).
    • 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 reserved marinade and heat through whilst stirring until bubbling throughout.
    • 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 lightly oiled bowl (mine is 12cm/4.75" diameter). Push it down firmly with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl gently 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!

    Video

    ✎ Notes

     
    Can I make this ahead?
    Not really. This stir fry tastes best when eaten right away. This ensures tender chicken and crunchy veggies. 
    You can however, save leftovers if you like. Just cool quickly, cover and refrigerate for up to a day. It makes a lovely salad (with some salad leaves) served cold.
    Can I scale the recipe up or down?
    Yes, you can scale the recipe up or down using the same ratios. So to serve 2 people, halve all of the ingredients. To serve 8 people, double all of the ingredients. It will take longer to cook if doubling the recipe as you may need to cook the chicken in two batches.
    Nutrition info is for one serving of this recipe and does not include the rice.

    Nutrition

    Calories: 318kcalCarbohydrates: 35gProtein: 23gFat: 10gSaturated Fat: 1gCholesterol: 54mgSodium: 2023mgPotassium: 835mgFiber: 5gSugar: 23gVitamin A: 2385IUVitamin C: 110.6mgCalcium: 83mgIron: 2.9mg
    Keywords Any Time Of the year, better than takeout, Copycat Recipe, easy, Fakeaway, Wagamama
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in June 2015. Updated June 2020 with new photos and tips.

    Equipment:

    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.

    Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

     

     

     

     

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    1. AG says

      February 08, 2023 at 2:44 pm

      5 stars
      Top recipe. I didn't have brown sugar so ended up using honey. The blend for that sauce was delicious!

      Reply
    2. Linda Hayes says

      February 01, 2023 at 12:40 am

      4 stars
      I love this recipe, but please could you include more delicious recipes using an air fryer. Especially those using marinated pork in a bbq or Asian style sweet/smoky/spicy sauce?

      Reply
    3. Mikey says

      February 11, 2022 at 1:21 pm

      5 stars
      I don't know if I have been to a Wagamama before (one did exist in my hometown in Australia but closed down), so I can't vouch for how close to the real thing this take was.

      I can vouch that it was a delicious treat and even opened the fields of Japanese cuisine even further for me. It is my top cuisine since there are so many facets to it - easy for me to think merely the curries and ramen, but the firecracker chicken is just as worthy to represent on the world stage.

      It was just the right amount of spicy. I can still feel it tingling on my nose as I write this down, but I was not going to the fridge to pour some milk either. What also worked was the balance of flavours, with sweet and spicy plus a slight sourness thrown in. I didn't have malt vinegar, so I used sesame oil in place of it. Plus, oyster sauce for one of the soy sauces.

      Consider this a recipe I will be saving up and using as a backup for the busier times. Not to mention its real advantage is sneaking in a serving of vegetables that onion somehow dodges—a winner all-round.

      Reply
      • Prabhakar Lakku says

        May 24, 2022 at 12:47 am

        4 stars
        I have tasted firecracker dish in London two years earlier and I am very happy to see your post in YouTube. Thank you for your version and I would certainly try and serve. My grand kids in Houston.

        Reply
    4. Julie says

      November 05, 2021 at 8:00 pm

      Another brilliant recipe I added egg noodles to mine second time just to try something different it worked well

      Reply
    5. Alina Bahmat says

      September 28, 2021 at 6:56 am

      5 stars
      Easy to do and delicious 😋

      Reply
    6. Lesley says

      July 31, 2021 at 8:39 am

      5 stars
      Thank you, I absolutely love this dish and it’s always what I order in Wagamama’s. Great recipe and such a straightforward cook. I’ll be making this again and again.

      Reply
    7. Nsr says

      February 14, 2021 at 1:24 pm

      5 stars
      Simple. To the point. Taste sensational.

      Reply
    8. Damien M says

      October 29, 2020 at 9:13 pm

      5 stars
      Tried tonight. Brilliant recipe and very easy to make! Arguably just as good as Wagamama! I will be making this again soo or trying with prawns next time. Family loved it! Thank you Nicky.

      Reply
    9. Steve Lim says

      October 24, 2020 at 8:51 am

      5 stars
      I'm a Chinese, and I think this recipe is totally authentic! I also like how you flip the rice upside down on a plate, LOL that is sooooo... what Chinese restaurants would do! Keep up the good work!

      Reply
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    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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