Firecracker Recipe Wagamama Food

FIRECRACKER CHICKEN

Steps:

• 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!

FIRECRACKER CRACKERS

Steps:

• Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
• Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.