✔ Updated · separate sauce, fixed rice timing + safe chicken temp
My Wagamama firecracker chicken is a copycat-style version of the restaurant's fiery stir-fry: strips of chicken tossed with onion, red and green peppers, mangetout and whole dried red chilies in a sticky sauce that's sweet, sour and hot all at once.
At a glance
The one tip that matters: Cook the chicken first in a very hot wok and take it out, then add it back with the sauce at the end so it stays juicy. It's done at 165°F (74°C).
The sauce gets its depth from tamarind, soy and fish sauce, its sweetness from brown sugar and ketchup, and its kick from fresh and dried chilies and white pepper. Serve it the Wagamama way, with a dome of white rice sprinkled with shichimi and sesame seeds and a wedge of lime. It's on the table in about 40 minutes.
Why You'll Love This Firecracker Chicken
- Sweet, sour and hot: a sticky tamarind, soy and chili sauce with real heat.
- Fast midweek dinner: about 40 minutes, including the rice.
- Adjustable heat: use fewer dried chilies or a milder chili sauce for a gentler version.
What Is Wagamama Firecracker Chicken?
Firecracker chicken is a bold, chili-heavy stir-fry, and I dial the chilies down for my family: chicken and crunchy vegetables in a glossy sauce that balances sweet, sour, salty and hot. It's traditionally served with a dome of plain white rice topped with shichimi togarashi, the Japanese seven-spice chili blend, plus sesame seeds and a lime wedge for squeezing over.
I see it searched as Wagamama firecracker curry all the time, but the sauce is soy, tamarind, sugar and chili rather than a coconut curry. For more dishes from the same kitchen, try our Wagamama chicken katsu curry, Wagamama yaki soba and Wagamama pad thai.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cook the chicken in batches if needed. A crowded wok steams the chicken instead of browning it. Cook it in a single layer over high heat, take it out, then add it back with the sauce.
- Check the chicken temperature. Chicken is safe at 165°F (74°C). Thin strips get there in 5 to 6 minutes over high heat, so check the thickest piece rather than cooking it longer than needed.
- Keep the sauce separate from the raw chicken. Mix the sauce in its own bowl and only use the short soy and cornstarch coating on the raw chicken. That way the sauce never touches raw meat.
- Control the heat. The whole dried chilies add heat and aroma; leave them whole and push them aside when eating. Use 2 or 3 and sweet chili sauce for a milder dish, or add an extra fresh chili for more fire.
- No tamarind? Mix 1 tablespoon lime juice with 1 teaspoon brown sugar as a stand-in. The sauce will be a little brighter and less fruity.
Wagamama Firecracker Chicken (Copycat)
4
servings20
minutes20
minutes560
kcal40
minutesA copycat-style Wagamama firecracker chicken: sliced chicken stir-fried with onion, red and green peppers, mangetout and dried red chilies in a sticky, sweet and hot tamarind-chili sauce, served with a dome of rice, shichimi, sesame seeds and lime.
Ingredients
- For the Chicken
1 1/2 pounds boneless, skinless chicken breasts (about 3), sliced into thin strips
1 tablespoon soy sauce
1 teaspoon cornstarch
- For the Firecracker Sauce
3 tablespoons soy sauce
3 tablespoons light brown sugar, packed
2 tablespoons ketchup
1 tablespoon chili sauce (such as sriracha or sweet chili sauce)
1 tablespoon tamarind paste
1 tablespoon fish sauce
1 tablespoon malt vinegar or rice vinegar
2 garlic cloves, crushed
1 fresh red chili, finely chopped
1/2 teaspoon ground white pepper
1/4 cup water
1 teaspoon cornstarch
- For the Stir-Fry
2 tablespoons neutral oil, divided
1 large white onion, cut into chunks
1 red bell pepper, sliced
1 green bell pepper, sliced
3 ounces mangetout (snow peas)
6 to 8 dried arbol chilies (fewer for less heat)
4 scallions, sliced
- To Serve
1 1/2 cups jasmine rice, uncooked
1 teaspoon shichimi togarashi
2 teaspoons black and white sesame seeds
1 lime, cut into wedges
Directions
- Prep
- Toss the chicken strips with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Leave for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours.
- Rinse the rice until the water runs clear, then cook it with 2 1/4 cups water: bring to a boil, cover and simmer on low for 15 minutes, then rest off the heat, covered, for 5 minutes.
- In a bowl, whisk together all the firecracker sauce ingredients until the sugar and cornstarch dissolve.
- Stir-Fry
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, turning once, until browned and cooked through to 165°F (74°C) in the thickest piece. Transfer to a plate.
- Add the remaining oil and the onion and stir-fry for 2 minutes. Add the red and green peppers, mangetout and dried chilies and stir-fry for 2 minutes more, until the vegetables are bright and crisp-tender.
- Return the chicken to the wok, stir the sauce and pour it in. Toss and let it bubble for 1 to 2 minutes, until thick and glossy and the chicken is piping hot. Add a splash of water if the sauce gets too thick. Stir in the scallions and take the wok off the heat.
- Serve
- Press a quarter of the rice into a small bowl and turn it out onto a plate as a neat dome. Spoon the firecracker chicken alongside, sprinkle the rice with shichimi and sesame seeds and serve with lime wedges to squeeze over.
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Variations
- Prawns or shrimp: swap the chicken for 1 1/2 pounds of peeled raw prawns and sear them for 2 to 3 minutes, until pink and opaque.
- Tofu: use 1 block of extra-firm tofu, pressed and cubed, tossed in cornstarch and fried until crisp. Use soy sauce in place of the fish sauce for a vegetarian version.
- Chicken thighs: boneless thighs stay juicier and take about the same time; cook them to at least 165°F (74°C).
- Milder for kids: skip the dried and fresh chilies, use sweet chili sauce and serve shichimi on the side.
- Noodles instead of rice: toss the finished stir-fry with cooked egg noodles, as in our Wagamama yaki udon.
Frequently Asked Questions
What is Wagamama firecracker chicken?
It's a spicy stir-fried chicken dish with red and green peppers, onion, mangetout and dried red chilies in a sweet, sour and hot sauce, served with white rice, shichimi, sesame seeds and lime. This copycat-style version recreates it at home.
Is Wagamama firecracker chicken a curry?
Many people search for it as Wagamama firecracker curry, but it's closer to a saucy stir-fry than a coconut curry. The sauce is built on soy, tamarind, brown sugar and chili rather than curry paste and coconut milk.
How spicy is firecracker chicken?
It's one of the hotter dishes of its kind, with heat from fresh red chili, chili sauce, white pepper and whole dried chilies. Use fewer dried chilies and sweet chili sauce for a milder version that keeps the sweet and sour flavor.
What can I use instead of mangetout?
Sugar snap peas, green beans cut into short lengths, or broccoli florets all work. Add them at the same time as the peppers and stir-fry until crisp-tender.
How do I store and reheat leftovers?
Cool leftovers quickly and refrigerate them in a covered container within 2 hours for up to 3 days. Reheat in a wok or microwave with a splash of water until piping hot, 165°F (74°C), all the way through. Store the rice separately and reheat it only once.
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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