Copycat Firecracker Chicken

Steps

1. 1

   In a small bowl, combine the oyster sauce, all-purpose soy sauce, dark soy sauce, sriracha, honey, rice vinegar, crushed red pepper, ketchup, and lime juice to create the firecracker sauce. Set aside.

2. 2

   In a separate bowl, combine the chicken cubes with 2 tablespoons of the prepared firecracker sauce, salt, and black pepper. Let it marinate for at least 10–15 minutes.

   Start 15-minute timer
3. 3

   Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.

4. 4

   Add the minced ginger, crushed garlic, and the white parts of the green onions to the wok. Sauté for about 2 minutes until fragrant.

   Start 2-minute timer
5. 5

   Stir in the Thai bird's eye chilies and dried red chilies. Cook for another 2 minutes to allow the heat to release into the oil.

   Start 2-minute timer
6. 6

   Add the marinated chicken to the wok. Cook, stirring occasionally, until the chicken starts to brown and is mostly cooked through.

7. 7

   Toss in the red and green bell peppers, white onion cubes, and snow peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.

   Start 4-minute timer
8. 8

   Pour the remaining firecracker sauce into the wok. Reduce the heat to low and let the mixture simmer gently to coat everything.

9. 9

   Add the toasted sesame oil (if using) and the sliced bok choy. Stir and cook for just 1 minute until the bok choy is slightly wilted.

   Start 1-minute timer
10. 10

    Turn off the heat. On a serving plate, place a mound of steamed rice in the center and ladle the firecracker chicken around it.

11. 11

    Sprinkle with cayenne pepper, additional red pepper flakes, and toasted sesame seeds. Garnish with lime wedges and the green parts of the green onions. Serve immediately.