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Who isn’t here a fan of the Firecracker Chicken by Wagamama. It is spicy, tangy and hits the right spots everytime you eat it. My husband loves it and I decided to give it a try. No, it is not an official recipe by the restaurant and I have received no permissions to copy their recipe either. It is my creation and I used ingredients that I felt right.

The Firecracker Chicken is served with bowl shaped rice topped with some sesame seeds and a wedge of lime. I literally tried doing it too, will I then stop going to the restaurant because I made it at home. Hell no! I will still go there and eat it whenever I can, but till my next visit I will enjoy my version at home.

And you can do the same at your home too. Let me know if you have made any changes to your version of this dish.

 

Print Recipe
Firecracker Chicken (Wagamama Inspired) Yum
Course Main Dish
Prep Time 10 mins
Cook Time 30 mins
Passive Time 1 hour
Servings
people
Course Main Dish
Prep Time 10 mins
Cook Time 30 mins
Passive Time 1 hour
Servings
people
Instructions
  1. Preparing the marinade is the crucial step in this recipe. I have literally mixed everything in a bowl before adding the chicken.
  2. Add the chicken. Give it a good mix using your hands or a spoon and then cover it with a cling film and let it rest for 1 hr (outside or inside the fridge).
  3. In a frying pan, add oil and once it is hot enough, add the chicken cubes and start frying them on a medium to high flame for about 5 mins. Now add the chopped onion and mixed bell peppers and toss everything well.
  4. Don't discard the marinade as that will be used as the gravy for the dish. The vegetables should be cooked enough till they still have their crunch. Add the rest of the marinade and mix everything well. Cook for another 7-10 mins.
  5. Check for seasoning, fish sauce and soy sauce would have enough salt. Finish it with the snow peas and turn the heat off.
  6. Serve it like they serve it in a restaurant, with a cup of rice in the centre and the chicken gravy on the sides. Top with chopped scallion (green part). Sprinkle a pinch of cayenne pepper on top of the rice and add a wedge of lime on the side.
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