FIRECRACKER CHICKEN

FIRECRACKER CHICKEN

Servings

6

Prep

15 min

Cook

15 min

FIRECRACKER CHICKEN

Hot and spicy this version of Firecracker Chicken is packed full of flavour. The chicken is infused with soy, garlic, ginger, sugar in an intensely flavoured marinade then combined with chunks of crispy vegetables. Serve with rice.

Marinade

1 tbsp  oil

1 red chilli, finely sliced (more if you want it hotter)

1 tbsp hot chilli sauce

2 tsp chilli flakes

3 cloves garlic, finely chopped and crushed

4 tbsp brown sugar

6 tbsp soy sauce

3 tbsp tomato sauce/ketchup

1 tbsp malt vinegar

1 tbsp tamarind paste (if I you haven’t got this, use an extra tbsp of malt vinegar)

1 tbsp fish sauce (optional)

 

6 boneless chicken thighs, sliced into bite sized pieces

2 tbsp oil

1 large onion, cut into wedges

1 red capsicum, cut into chunks

1 green capsicum, cut into chunks

12 button mushrooms, sliced in half

2 spring onions/scallions, finely chopped – white and green parts separated

6 dried chillies (more if you like it hotter)

1 tbsp black sesame seeds

Steamed rice to serve

 

Combine all the marinade ingredients in a large bowl and add the chicken. Cover and leave for at least 2 hours or up to overnight.

When you are ready to make the meal, start rice cooking about now so it’s ready for when the chicken is cooked.

Heat oil in a large frypan. Use a slotted spoon and remove a third of the chicken from the marinade  (reserve the marinade) and fry in the oil over medium heat until cooked through.   Set aside while you cook the rest of the chicken.

Wipe out the pan if necessary and add another tablespoon of oil and cook the onion for 1 minute. Add the capsicum and mushrooms and then pour over any remaining marinade. Toss until it bubbles and coats the vegetables then add the chicken into the vegetable mixture along with the white parts of the spring onions /scallions and the dried chillies.  Heat through. If the sauce looks a little thick add 2-3 tbsp of water to loosen it up a little.

Place a dome of rice in the centre of each serving plate. Do this by filling a small bowl with rice, pressing down the top slightly then inverting onto a plate. Spoon the spicy chicken around the rice and sprinkle with the green parts of the spring onions/scallions and the black sesame seeds.

 

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