Description
Firecracker Chicken is a vibrant, spicy stir-fry dish featuring marinated chicken breasts cooked with colorful bell peppers, snow peas, and aromatic spices, served over fluffy boiled rice and garnished with shichimi powder, sesame seeds, and lime wedges. This flavorful Asian-inspired meal combines sweet, tangy, and spicy elements for a delicious and satisfying dinner.
Ingredients
Marinade
- 1 tbsp vegetable oil
- 1 red chilli, finely chopped
- 1 tbsp chilli sauce (sriracha recommended)
- 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 white pepper
Main Ingredients
- 3 medium chicken breasts (about 525g / 18.5oz), sliced into bite-size chunks
- 1 tbsp oil (for cooking)
- 1 medium white onion, peeled and sliced into wedges
- 1 red bell pepper, seeds removed and chopped into chunks
- 1 green bell pepper, seeds removed and chopped into chunks
- 85 g (1 cup) mangetout (snow peas)
- 12 dried arbol chillies (Tianjin chillies as substitute)
- Small bunch spring onions (scallions), chopped
- Splash of water (optional, for loosening sauce)
- Boiled long grain rice
Garnishes
- 1 1/2 tsp shichimi powder
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- Wedges of lime
Instructions
- Make the marinade: In a large bowl, combine the vegetable oil, chopped red chilli, chilli sauce, minced garlic, brown sugar, light soy sauce, dark soy sauce, ketchup, malt vinegar, tamarind paste, fish sauce, and a pinch of white pepper. Stir well to mix all ingredients thoroughly.
- Marinate the chicken: Add one third of the prepared marinade to the chicken pieces. Cover the bowl with cling film and refrigerate for at least one hour, or up to overnight for deeper flavor infusion.
- Cook the rice: Prepare the long grain rice according to package instructions or use a preferred boiled rice method to have it ready when the stir-fry is done.
- Cook the chicken: Heat 1 tbsp of oil in a wok or large frying pan on high heat until hot. Using a slotted spoon, remove the chicken from the marinade and stir-fry it in the hot oil until the pieces are slightly browned and nearly cooked through.
- Add onions: Toss in the sliced white onion and cook for an additional 2 minutes to soften them slightly while stirring continuously.
- Heat marinade with chicken: Pour in the reserved marinade and stir constantly until it bubbles throughout, ensuring the chicken is coated and flavorful.
- Add vegetables and chillies: Add the red and green bell peppers, mangetout, and dried arbol chillies to the wok. Cook together for about one minute, then stir in the chopped spring onions. Add a splash of water if the sauce needs loosening for better consistency.
- Check doneness: Verify that the larger chicken pieces are cooked through in the middle, then turn off the heat.
- Prepare rice servings: Lightly oil small bowls (about 12 cm / 4.75 inches diameter), spoon boiled rice into each, and press firmly with the back of a spoon. Place a serving plate on top and invert the bowl onto the plate. Tap gently to release the molded rice mound. Repeat for all servings.
- Plate the dish: Spoon the firecracker chicken evenly around each rice mound. Sprinkle the top of the rice with shichimi powder and both black and white sesame seeds.
- Garnish and serve: Add a wedge of lime atop each rice serving. Serve immediately to enjoy the vibrant flavors and textures.
Notes
- Marinating the chicken overnight enhances the depth of flavors.
- If arbol chillies are unavailable, Tianjin chillies make a good substitute.
- Add a splash of water gradually to adjust the sauce’s thickness as needed while cooking.
- Using a wok or large frying pan ensures even high-heat cooking and quick stir-frying.
- Shichimi powder adds a unique multi-spice heat complementing the dish well, but it can be omitted if unavailable.
- Serve immediately for best texture and taste.
