Firecracker Chicken

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Mix all the marinade ingredients (oil, chilli, sriracha, garlic, sugar, both soy sauces, ketchup, malt vinegar, tamarind, fish sauce and white pepper) in a large bowl.
2. Add one third of the marinade to the chicken chunks, cover and marinate for at least 1 hour (or up to overnight). Keep the rest of the marinade aside.
3. Cook the rice according to the packet instructions.
4. Heat the oil in a wok or large pan on high until hot. Drain the chicken with a slotted spoon and cook until lightly browned and almost cooked through.
5. Add the chopped onion and cook for 2 more minutes to soften slightly.
6. Add the reserved marinade and stir until it bubbles all over.
7. Add the peppers, mangetout and dried chillies and cook for 1 minute, then stir in the spring onions. Add a splash of water if the sauce needs loosening.
8. Check that a larger piece of chicken is cooked through in the middle, then turn off the heat.
9. Press the rice firmly into a lightly oiled 12 cm (4.75 in) diameter bowl, invert it onto a serving plate, and tap to release. Repeat to make four rice mounds.
10. Spoon the chicken around the rice, then sprinkle the rice with shichimi powder and both sesame seeds, and top with a lime wedge.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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GarlicRiceBrown sugarChicken breastLimeTamarind