If you’re a fan of a particularly well known Japanese food chain in the UK you might recognise this Firework Chicken. Savoury and spicy, it packs a punch thanks to the addition of both fresh and dried chillies.
The stir-fry sauce is a mix of oyster sauce, sriracha sauce, lime juice and more. To add to this, the dish is made more flavourful still with a sprinkle of shichimi togarashi (also known as Japanese 7-spice blend) over fragrant jasmine rice. Shichimi togorashi is a mix of chilli, orange peel, ginger and seaweed and is a great store cupboard ingredient. It can be used to add spice and flavour to all manner of dishes and is particularly good in noodle soups.
Slightly sweet, definitely spicy and full of fresh vegetables.
- 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
- 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
- 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
- 1 portion cooked Thai jasmine rice
- 1/2 teaspoon shichimi (Japanese 7-spice)
- 1/2 teaspoon toasted white sesame seeds
- 1/2 teaspoon toasted black sesame seeds
- 1 lime wedge
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 through.
To serve, arrange your cooked jasmine rice in the middle of a large plate. Top with shichimi, toasted white and black sesame seeds and a lime wedge. Pour the chicken, vegetables and sauce all around the rice and your firework chicken is ready to serve.
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