Sweet & spicy chicken breast & vegetables with shichimi topped jasmine rice, this Firework Chicken is an explosive take on a Japanese restaurant chain favourite.
When I pay a visit to Wagamama, their Firecracker Chicken dish is my first choice. Tender chicken pieces in a hot and spicy stir-fry sauce filled with peppers, onions and dried chillies. This firework chicken pays tribute to that dish, with an easy to make stir fry sauce.
Ingredients For Firework Chicken
This easy firework chicken stir fry recipe uses a combination of oyster sauce, soy sauce and more to create a sweet & spicy base. Chicken breast, onions, peppers and sugarsnap peas are stir-fried with garlic and chillies and the dish is served around a bed of fragrant jasmine rice.
Sauce: Oyster Sauce, Light Soy Sauce, Dark Soy Sauce, Ketchup, Sriracha Sauce, Sweet Chilli Sauce, Rice Wine Vinegar, Soft Brown Sugar, Fresh Lime Juice, White Pepper, Light Chicken Stock.
Chicken: Skinless, Boneless Chicken Breast, Rice Wine, Potato Starch, Sesame Oil, Vegetable Oil, Water.
Vegetables & Herbs: Onion, Green Pepper, Red Pepper, Sugarsnap Peas, Dried Red Chilli, Red Chilli, Spring Onion, Fresh Coriander.
Other Ingredients: Sunflower Oil, Chopped Garlic In Oil, Jasmine Rice, Shichimi
How To Make Firework Chicken
This quick stir fry firework chicken comes together quickly with the ingredients prepared.
Step 1: Make The Sauce
In a bowl, add the oyster sauce, light soy sauce, dark soy sauce, ketchup, sriracha, sweet chilli sauce, rice wine vinegar, soft brown sugar, lime juice, white pepper and chicken stock or water. Mix well and set aside.
In a separate bowl, add the diced chicken breast, rice wine, sesame oil, potato starch or cornflour, vegetable oil and water. Mix well.
Step 2: Cook Chicken & Vegetables
Heat a wok or large frying pan over a medium-high heat until just smoking. Add 1 tablespoon vegetable oil and swirl around the pan. Add the diced chicken and allow to sit in the pan for 20 seconds. Stir-fry well for a further 2-3 minutes or until the chicken is just cooked through. Remove from the pan and set aside.
Return the wok to the heat and add the chopped onion, green pepper, red pepper, dried chillies and sugarsnap peas . Stir-fry for 2 minutes until well charred. Reduce the heat to medium, add the prepared stir-fry sauce and mix well. Add the cooked chicken, mix well and simmer for around 1 minute or until the sauce has reduced slightly. Add the fresh red chilli, chopped garlic in oil, sliced spring onion and fresh coriander and mix well once more.
Step 3: Serve Firework Chicken
To serve, arrange your cooked jasmine rice in the middle of a large plate. Top with shichimi and a lime wedge. Pour the chicken, vegetables and sauce all around the rice and your firework chicken is ready to serve.
I hope you’ll try this Japanese restaurant style firework chicken recipe. If you do, let me know in the comments how it went!
Firework Chicken
Ingredients
Firework Sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon ketchup
- 1 teaspoon sriracha sauce
- 1/2 teaspoon sweet chilli sauce
- 1 teaspoon rice wine vinegar
- 2 teaspoons soft brown sugar
- 2 teaspoons lime juice
- Pinch white pepper
- 50ml light chicken stock or water
Chicken Marinade
- 1 skinless, boneless chicken breast fillet about 150g, diced
- 1 teaspoon rice wine
- 1/2 teaspoon sesame oil
- 1 tablespoon potato starch or or cornflour
- 1 teaspoon vegetable oil
- 1 teaspoon water
Time To Cook
- 1 tablespoon vegetable oil
- 1/2 large onion roughly chopped
- 1/4 green pepper roughly chopped
- 1/4 red pepper roughly chopped
- 2-3 dried red chillies
- 4-5 sugarsnap peas
- 1 red chilli finely sliced
- 1 teaspoon chopped garlic in oil
- 1 spring onion finely sliced
- 1 handful fresh coriander finely chopped
Time To Serve
- 1 portion cooked jasmine rice
- 1/2 teaspoon shichimi (Japanese 7-spice)
- 1 lime wedge
Instructions
- In a bowl, add the oyster sauce, light soy sauce, dark soy sauce, ketchup, sriracha, sweet chilli sauce, rice wine vinegar, soft brown sugar, lime juice, white pepper and chicken stock or water. Mix well and set aside.In a separate bowl, add the diced chicken breast, rice wine, sesame oil, potato starch or cornflour, vegetable oil and water. Mix well.
- Heat a wok or large frying pan over a medium-high heat until just smoking. Add 1 tablespoon vegetable oil and swirl around the pan. Add the diced chicken and allow to sit in the pan for 20 seconds. Stir-fry well for a further 2-3 minutes or until the chicken is just cooked through. Remove from the pan and set aside.Return the wok to the heat and add the chopped onion, green pepper, red pepper, dried chillies and sugarsnap peas . Stir-fry for 2 minutes until well charred. Reduce the heat to medium, add the prepared stir-fry sauce and mix well. Add the cooked chicken, mix well and simmer for around 1 minute or until the sauce has reduced slightly. Add the fresh red chilli, chopped garlic in oil, sliced spring onion and fresh coriander and mix well once more.
- To serve, arrange your cooked jasmine rice in the middle of a large plate. Top with shichimi and a lime wedge. Pour the chicken, vegetables and sauce all around the rice and your firework chicken is ready to serve.
Do you like this Japanese restaurant style firework chicken recipe? If so, buying a copy of my book might appeal to you! In The Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make chicken pakora, battered fish, fried chicken and more! You can buy The Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 320 Pages – 12/14/2017 (Publication Date) – Robinson (Publisher)
