Firecracker Chicken - Like Waga(mama) makes

This is one of my favorite dishes from Wagamamas and as we no longer live close enough to have it delivered I will often make this when we are wanting a “take-away” style meal.

I prefer to serve the chicken with udon noodles rather than rice so if doing so please remove the rice from the recipe and cook the noodles as per the instructions on the packet.

I also like to serve with pickled ginger for a little something extra.

Serves 4

Ingredients

Chicken & Marinade

1 Tbsp Peanut Oil (olive oil can also be used)

1 red chilli chopped finely

2Ttbsp siracha sauce (or your favourite chilli sauce)

2 garlic cloves peeled and minced

2cm piece ginger, finely grated (optional)

3 Tbsp brown sugar (or agave syrup)

3 Tbsp light soy sauce

2 Tbsp dark soy sauce

2 Tbsp tomato sauce (ketchup)

1 Tbsp malt vinegar

1 Tbsp tamarind paste

1 Tbsp fish sauce

pepper

4 chicken skinless breasts,  sliced into strips

Stirfry

1 tbsp oil

1 large red onion peeled and sliced into wedges

1 red bell pepper seeds removed, chopped into chunks

1 green bell pepper seeds removed, chopped into chunks

100 g of snow peas

1 bunch of broccolini

12 dried arbol chillies (or any of your favourite whole dried chillies, its best to soak these at the start of preparation so that they aren’t chewy)

1 Small bunch of spring onions chopped

To Serve

1C long grain rice

2C boiling water

Shichimi powder (optional)

Black sesame seeds

White sesame seeds

Lime wedges

 

Method

1.       Place all of the marinade ingredients into a large bowl and mix together. Add the chicken, then cover with cling film and marinade, overnight is best otherwise try for 4hrs.

2.       Add rice and water to a microwave bowl, stir to combine.  Cook uncovered in microwave for 14 mins.

3.       Whilst the rice is cooking, place a wok or large frying pan on a high heat, until hot. Scoop the chicken out of the marinade, set marinade aside and cook until slightly browned, and almost cooked right through.

4.       Add in the onion wedges and cook for a further 2 minutes to soften the onion. Add in the peppers, snow peas and dried chillies (discard any liquid if you have pre-soaked them). Cook for a minute.

5.       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. 

6.       Ensure chicken is cooked in the middle.

7.       Add in the broccolini. Cook for a minute, then stir through the spring onions. Water can be added to loosen the sauce if required. Remove from heat.

8.       Take the cooked 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.

9.       Spoon the firecracker chicken around the rice and then sprinkle the top of the rice with the shichimi powder and sesame seeds. Serve with a lime wedge.