I only heard about this awesome dish from my husband who would just keep praising the Firecracker dish as its the best dish ever that he had tasted when he was in Dubai. But I only got to try it out in a branch of Wagamama in Jeddah. Wagamama is famous for its curry dishes which are fresh ranging from mild to spicier chilli dishes.
The firecracker chicken as its mentioned in the menu is a fiery mix of chicken, mangetout, red and green peppers, onions and hot red chillies which is served with steamed rice, sesame seeds, shichimi and fresh lime.
Sundays are usually a bit busy and boring after the weekend so I was not in the mood of cooking that day and so I wanted to make my cooking something interesting and took out the boneless chicken and was thinking what can I make with this that is not boring, easy and fun to make and eat as well. (Ting!!!) That’s exactly how my mind got the idea to look for the recipe of firecracker and Bammmm found this awesome recipe on kitchen sanctuary.com. Things that I didn’t use from the recipe was the mangetout and didn’t use the fish sauce as I didn’t have them instead added a little extra soya sauce but the recipe turned out exactly the same as in the restaurant.
Now I will give you the recipe which is taken from the website of Nicky. Will soon try her other recipes as well.
- 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
- 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!
Hope you try it it too the ingredients are basic and easily available in home nothing as such you need to hunt the grocery store and I would suggest do marinate the chicken for atleast 3-4 hours.
The original link for the recipe is taken from Kitchen Sanctuary.