Copycat Firecracker Chicken

Ingredients

• 300 g boneless chicken (cut in small cubes)
• 0.5 tsp salt
• 0.5 tsp cracked black pepper
• 2 tbsp vegetable oil
• 2 garlic cloves (crushed)
• 1 tsp ginger (minced)
• 3 bird's eye chilies (diced; 2-4 depending on heat preference)
• 8 dried red chilies (Kashmiri, New Mexico, or Ancho chilies recommended)
• 0.5 red bell pepper (cut into cubes)
• 0.5 green bell pepper (cut into cubes)
• 1 small white onion (cut into cubes)
• 1 baby bok choy (sliced lengthwise)
• 60 g snow peas
• 1 green onion (white and green parts separately sliced)
• 2 tsp toasted sesame oil (optional)
• 2 tbsp oyster sauce
• 1 tbsp all-purpose soy sauce
• 1 tsp dark soy sauce
• 3 tbsp sriracha sauce
• 2 tbsp honey
• 2 tsp rice vinegar
• 1 tsp crushed red pepper
• 1 tbsp ketchup
• 1 tbsp lime juice
• toasted sesame seeds (black and white, for garnish)
• cayenne pepper (for garnish)
• red pepper flakes (for garnish)
• lime wedges (for garnish)
• steamed rice (to serve)

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.

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.

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.

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.

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.

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.

Notes

For a saucier dish, mix 1-2 tbsp of cornstarch with 1/4-1/2 cup chicken stock and stir it in during the simmering stage. You can substitute chicken with prawns or tofu. Kashmiri chilies are recommended for a smoky flavor without extreme heat.

Nutrition per serving

• main
• stir-fried
• spicy
• copycat
• chicken
• dinner