This is our Wagamama-style popular firecracker chicken recipe, loaded with tender chicken slices, crisp veggies, and savoury, spicy, sweet firecracker sauce. Simply serve it together with plain rice.
It's the perfect quick and easy dinner for busy weeknights, ready in 20 minutes!
If you like spicy-sweet chicken stir-fries like us, our Sweet Chilli Chicken, Black Pepper Chicken Stir Fry, and Honey Butter Fried Chicken are must-try!
Ingredients
- Chicken ( boneless chicken breast or thigh )
- Vegetables - I love adding snow peas, bell peppers, onions, and spring onions. Feel free to add any of the stir-fry vegetables!
For Firecracker Sauce
- Sweet chilli sauce ( Store-bought or Homemade Sweet Chilli Sauce )
- Sriracha or a choice of hot chilli sauce
- Honey or sugar
- Oyster sauce
- Light soy sauce or regular soy sauce
- Sesame oil
- White pepper
- Rice vinegar
If you wish to try this recipe with beef, check out my Easy Chinese Beef Stir-Fry Recipe for instructions on preparing the beef marinade for stir-fries.
How to make Firecracker Chicken
- Prepare firecracker sauce and vegetables: Add all the sauce ingredients to the mixing bowl, mix well, and set aside. Then, prepare all the vegetables before you start frying.
- Season the chicken: Cut the chicken breast into thin slices, place in a large bowl, add 2 teaspoon of stir fry sauce mixture in the chicken. Mix well and let it sit for 10-15 minutes.
- Stir fry chicken: Heat a large wok or pan over medium-high heat, drizzle 2 tablespoons of vegetable oil. Stir fry the chicken slices for 2-3 minutes until 80% cooked.
- Toss in onions and chillies: Then, push the chicken to one side of the pan, add the dry red chillies, and stir for a few seconds. Follow with the chilli flakes and onions and continue to stir for a few seconds.
- Add your veggies: Add bell pepper slices and snow peas in. Stir fry for another 1 minute.
- Pour in prepared sauce and finally quick toss: Turn the heat to high and pour in the sauce mixture. Toss well to combine the sauce and all ingredients evenly for 1-2 minutes. Once the sauce is thick and glossy, finish with spring onions.
Now assemble firecracker chicken rice bowl!
To plate this dish Wagamama-style, fill a small serving bowl with hot steamed rice, then gently press it down with a spatula. Place the serving plate over the rice bowl, flip the bowl over the plate and tap the rice gently out.
Add the firecracker chicken stir fry around the rice. Garnish with Japanese Shichimi chilli powder and lime wedge over the rice. Serve immediately!
Check out my Crispy Honey Chilli Chicken recipe for preparing the coated chicken pieces.
My favourite pairing
Serve it together with plain jasmine rice, egg-fried rice, or plain soy sauce noodles. You can also pair it with Egg Drop Soup, Hot and Sour Soup, or Prawn Gyoza for a complete restaurant-style dinner.
More Delicious Chicken Stir Fry Recipes
If you've tried this easy firecracker chicken recipe, please share your feedback in the comments and give me star 🌟 ratings!
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📖 Recipe
Firecracker Chicken
Ingredients
- 350 grams Chicken Breast Boneless chicken breast or thigh
- 6-7 Snow Peas mangetout/sugar peas
- ½ Onion cut thin slices
- ½ Bell Pepper cut thin slices
- 2 Spring onions cut thin slices
- 1 Chilli pepper sliced, optional
- 4 Dried long red chilli deseeded, optional
- 1 tsp Chilli flakes dried crushed chillies
- 2 tbsp Cooking oil sunflower oil, canola or neutral flavour oil
Sauce Mixture
- 2 tbsp Sweet chilli sauce See details in note
- 2 tbsp Sriracha sauce Or Hot chilli sauce ( details in note )
- 2 tbsp Honey or 1 tbsp sugar
- 1 tbsp Oyster sauce or hoisin sauce
- 1 tbsp Light soy sauce or regular soy sauce
- 1 tsp Sesame oil
- ¼ tsp White pepper powder
- 1 tbsp rice vinegar or water
To Serve
- Cooked rice for two
- Japanese Shichimi chilli powder ( see details in note )
- Lime Wedges
- Toasted sesame seeds
Instructions
Prepare Firecracker Sauce
- Combine the sauce ingredients in the mixing bowl, mix well and set aside.
Season the meat
- Cut the chicken breast into thin slices, place in a large bowl, add 2 teaspoon of prepared stir fry sauce mixture in the chicken. Mix well and let it sit for 15 minutes.
- Heat a large wok or pan over medium-high heat, drizzle 2 tablespoon of oil.
Stir fry the chicken
- Stir fry the chicken slices for 2-3 minutes until 80% cooked, then push to one side of pan and add the dry red chillies and stir for few seconds. Follow with the chilli flakes and continue stir for few seconds.
Toss in Vegetables
- Add the onion slices, bell pepper slices and snow peas in. Stir fry for another 1 minute.
Pour in firecracker sauce and finish the dish
- Turn the heat over high heat and pour the sauce mixture in. Toss well to combine the sauce and all ingredients evenly for 1-2 minutes. Add the spring onions and remove from heat.
Assamble and Serve
- To serve, add the warm cooked rice in a small bowl, press down gently with a spatula and fill the rice bowl. Place the serving plate over the rice bowl, flip the bowl over the center of the plate and tap the rice gently out. Add the firecracker chicken around the rice. Garnish with Shichimi chilli powder and lime wedge over the rice. Serve immediately!
Notes
- Sriracha Sauce - Sriracha is a Thai-style spicy hot chilli sauce. If you don't have it in hand, you can substitute it with any hot chilli sauce available.
- Sweet Chilli Sauce - I used Mae Ploy sweet chilli sauce in most of my recipes, but any Thai or Chinese sweet chilli sauce works well for this recipe.
- Shichimi chilli powder - Shichimi is a Japanese chilli powder, also known as Shichimi Togarashi. It is a powder mixture of Japanese chilli peppers, orange peel, toasted sesame seeds, ginger, and seaweed. You can add your choice of chilli oil instead of Schichimi.
Georgina says
Amazing recipe that is not full of ingredients hard to find. Tasty, easy and a true winner In our household! Can’t wait to make it again
Khin says
So glad that you enjoyed this recipe, Georgina! Thank you for trying out and sharing feedback.
Jane says
Gave this a try, even though it was a little too hot for our taste we still enjoyed it. Next time i will leave out the chilli flakes and dried chilli as i think the heat in the sriracha sauce will be enough for us. I didnt have snow peas on hand so added carrot, bok choy and mushrooms.