Main dishes
Chicken Firecracker Curry (inspired by Wagamama)
Spicy chicken dish with crunchy vegetables and a hot firecracker sauce. Perfect for people who like distinctly spicy flavours.
Method
1
INTRO
2
A spicy chicken dish with crunchy vegetables and a hot firecracker sauce. Ideal for people who like clearly spicy flavours.
3
Mix all the sauce ingredients in a bowl.
4
Taste and adjust the heat to your own preferences.
5
Cook the rice according to the instructions on the package.
6
Slice the bell peppers into strips.
7
Cut the mini corn in half lengthwise.
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Cut the pak choi in half.
9
Slice the onion into thin feathers.
10
Slice the spring onion into slices.
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Slice the chicken into thin strips.
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Heat the oil in a large frying pan or wok.
13
Add the chicken, season with salt and pepper, and fry until lightly browned.
14
Add the garlic and fry for about 30 seconds.
15
Add the bell pepper, onion, mini corn, pak choi and sugar snap peas.
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Fry for 3–4 minutes so the vegetables stay slightly crunchy.
17
Pour in the sesame oil.
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Add the prepared firecracker sauce.
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Mix thoroughly and fry for another 1–2 minutes.
20
Spoon a mound of rice onto a plate.
21
Arrange the chicken with vegetables and sauce around the rice.
22
Top with the spring onion and fresh coriander.
Tips
💡 For an even spicier version, add fresh red chilli pepper.
💡 You can substitute chicken with prawns or tofu.
💡 The sauce is very spicy. Start with a smaller amount of sriracha if you don’t like hot dishes.
💡 **The best effect will be achieved by briefly frying the ingredients over very high heat.**