Wagamama Firecracker Chicken (Restaurant Copycat)

⏱️ 30 minutes👥 4 servings❤️ Taste: 10/10
Wagamama Firecracker Chicken (Restaurant Copycat)

Nutrition Facts

Calories
420
Protein
32g
Carbs
35g
Fiber
2g

Health Benefits

Gut Health5/10
Anti-Inflammatory6/10
Blood Sugar Control5/10

Ingredients

  • •- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • •- 3 tablespoons cornstarch
  • •- 2 tablespoons vegetable oil
  • •- 3 cloves garlic, minced fine
  • •- 1 tablespoon fresh ginger, grated
  • •- 2 red bird's eye chilis, thinly sliced
  • •- 3 tablespoons sriracha sauce
  • •- 2 tablespoons sweet chili sauce
  • •- 1 tablespoon soy sauce
  • •- 1 tablespoon rice vinegar
  • •- 1 tablespoon honey
  • •- 1 teaspoon sesame oil
  • •- 2 green onions, sliced on the bias
  • •- 1 tablespoon white sesame seeds
  • •- Fresh coriander leaves for garnish
  • •- Cooked jasmine rice for serving
  • •- Lime wedges for serving

Instructions

  1. 1Toss the chicken pieces with cornstarch in a large mixing bowl until evenly coated, shaking off any excess starch.
  2. 2Heat vegetable oil in a large wok or skillet over high heat until shimmering hot, about 2 minutes. Add the chicken pieces in a single layer, working in batches if needed to avoid overcrowding. Sear until golden and crispy on the outside and cooked through, about 6-7 minutes, turning occasionally. Remove chicken to a plate and set aside.
  3. 3Lower heat to medium and add a splash more oil if the pan looks dry. Toss in the minced garlic, grated ginger, and sliced chilis. Stir-fry until fragrant and softened, about 45 seconds, being careful not to burn.
  4. 4Combine sriracha, sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil in a small bowl, whisking until smooth. Pour this sauce mixture into the wok with the aromatics. Bring to a simmer and cook until slightly thickened, about 1-2 minutes.
  5. 5Return the crispy chicken to the wok and toss vigorously to coat every piece in the glossy, spicy sauce. Cook for another minute until the chicken is heated through and completely glazed.
  6. 6Transfer to a serving bowl or plate over a bed of steamed jasmine rice. Scatter sliced green onions, sesame seeds, and fresh coriander over the top. Serve immediately with lime wedges on the side for squeezing.