If there’s one restaurant I’m absolutely addicted to, it has to be Wagamama. So much so that I once went three times in a week, I know I have a problem! What had me coming back for more I hear you ask, it had to be Wagamama’s firecracker chicken recipe.
There’s one issue though! Wagamama is unfortunately only in a limited number of locations meaning I had to figure out how I could make this for myself. Below you find the exact instructions, ingredients and tips on how to make a copycat version of this firecracker recipe from Wagamama.
Wagamama Firecracker Chicken Recipe
Course: DinnerCuisine: AsianDifficulty: Medium4
servings10
minutes20
minutes320
kcalThis Wagamama firecracker chicken recipe is one of my favorite dishes to make when I’m in need of healthy comfort style food. Delicious and tasty but also somewhat healthy and low on calories.
Ingredients
- Chicken & Marinade:
1 tablespoon of oil
1 red chilli finally cut up
1 tablespoon 1 of chili sauce
4 tbsp brown sugar
4 tablespoons 4 of soy sauce
2 cloves of garlic crushed
2 tbsp ketchup
1 tbsp malt vinegar
1 tbsp of fish sauce
1 tablespoon 1 of tamarind
1 tbsp 1 white pepper
3 chicken breasts sliced into small pices
- Stir Fry:
1 tbsp of oil
1 bell pepper (red) sliced into finely cut pieces
1 large white onion chopped into pieces
1 bell pepper (green) sliced into finely cut pieces
85 grams 85 of mange tout
12 arbol chillies dried
1 small 1 spring onion bunch
scallions chopped
- Serve With
Boiled rice
2 tablespoons 2 of shichimi powder
1 tsp of each black & white sesame seeds
Lime wedge
Directions
- Mix the ingredients for the marinade into a giant bowl and stir around.
- Next step is to place in the chicken, you should apply cling film and marinade.
- Let the chicken marinade for minimum of 1 hour but ideally leave it over night.
- Boil the rice for 5 minutes or until complete
- While the rice is boiling, it’s time to get the wok piping hot. Take the chicken out of the marinade and cook it in the piping hot wok until cooked completely.
- Chop the onion and add it into the wok for 2 minutes so it becomes softer.
- The marinade should be added and stirred throughout until it is bubbling. Make sure the sauce gets cooked thoroughly.
- Time to add the peppers, dried arbol chillies and mange tout. This needs to be cooked for 1 minute, stirred and include the spring onions as well as the scallions.
- If you feel the sauce needs to be loosened then add in a small amount of water.
- Make sure the chicken is cooked through completely, once done make sure to turn the heat off.
- Add the rice into a bowl, apply pressure with the back of a spoon and place a plate over.
- Continue to do this until you have 4 bowls ready to serve up.
- Mix the Firecracker chicken around and sprinkle shichimi powder & the black and white sesame seeds over the rice.
- Good news, you’re almost done. Squeeze the lime over the meal.
- Slice a lime and add to the side of the dish.
- Serve and enjoy!
Like this recipe?
Follow us @recipefairy on Pinterest
Conclusion
Now you can share in my love of Wagamama and their sweet and spicy firecracker chicken recipe. This is the tastiest dish I’ve had in a restaurant and it’s difficult to express how much I enjoy this dish. For that reason, you have got to make it for yourself. I’ve mapped out exactly how you can make this for yourself.
Let me know down below if you have had this dish in their restaurant and how you get on with replicating this dish in our copycat recipe.
Amazing recipe! Thank you so much! I made a few adjustments as I didn’t have fish sauce or the arbol chillies (used cayenne pepper instead). Great recipe to make when unable to go to Wagamama’s! 🙂
Hi Laura
Fantastic recipe: thank you! Just like Wagamama’s. Next time I will stir fry in smaller batches, but tastes fantastic nonetheless.
Thanks again
Nigel