Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 1 red chilli (chopped finely)
  • 1 tbsp chilli sauce ( – I used sriracha)
  • 2 garlic cloves (peeled and minced)
  • 4 tbsp brown sugar
  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp ketchup
  • 1 tbsp malt vinegar
  • 1 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 1 pinch of white pepper
  • 3 medium sized chicken breasts ((this is about 525g or 18.5oz), sliced into bite-size chunks)
  • 1 tbsp oil
  • 1 medium white onion (peeled and sliced into wedges)
  • 1 red bell pepper (seeds removed, chopped into chunks)
  • 1 green bell pepper (seeds removed, chopped into chunks)
  • 1 cup (85g) mangetout (snow peas)
  • 12 dried arbol chillies ((Tianjin Chilies should do fine if you cant find arbol ones))
  • 1 Small bunch of spring onions (scallions) (chopped)
  • splash of water (optional)
  • Boiled long grain rice
  • 1.5 tsp shichimi powder (you can buy it here)
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • Wedges of lime

Instruction

  • Place all of the marinade ingredients into a large bowl and mix together.
  • Add one third of the marinade to the chicken, then cover with cling film and marinade for at least an hour (or up to overnight).
  • Cook your rice as per the pack instructions (or use my no-fail boiled rice tutorial).
  • Whilst the rice is cooking, heat the oil on a high heat in a wok or large frying pan/skillet until hot. Scoop the chicken out of the marinade with a slotted spoon and cook in the wok until slightly browned, and almost cooked right through.
  • Add in the chopped onion and cook for a further 2 minutes to soften the onion slightly.
  • Add in the reserved marinade and heat through whilst stirring until bubbling throughout.
  • Add in the peppers, mangetout (snow peas) and dried chillies. Cook for a minute, then stir through the spring onions (scallions). Add a splash of water to the sauce if it needs loosening up.
  • Check one of the larger pieces of chicken to ensure it’s cooked in the middle. Then turn off the heat.
  • Take your boiled rice and spoon it into a small lightly oiled bowl (mine is 12cm/4.75" diameter). Push it down firmly with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl gently to release the mound of rice. Repeat until you have four plates of rice.
  • Spoon the firecracker chicken around the rice and then sprinkle the top of the rice with the shichimi powder and the sesame seeds.
  • Top the rice with a wedge of lime and serve!