Firecracker Chicken
The magic of firecracker sauce isn’t just its versatility; it’s also a canvas for endless personalization. Splash in some sesame oil, swap soy sauce for fish sauce, sweeten the pot with honey instead of sugar, or ignite your taste buds with a different hot sauce in place of Sriracha. And if you’ve got ginger handy, toss it into the mix!
Now, about the spice level – it’s named ‘firecracker sauce’ for a reason. It won’t blow your taste buds into orbit, but you’ll definitely feel a (toasty) buzz. If you’re not quite ready to brave the full heat, don’t worry, you can ease off on the chili. No judgment here. I promise.
Description
Firecracker sauce is a flavor explosion, bursting with spiciness, sweetness, a hint of tang, and savory goodness. Just as the name implies, it's a flavor detonation – delivering spiciness, sweetness, a dash of tang, and savory satisfaction in every bite.
Ingredients
Firecracker Sauce
To Serve
Instructions
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Heat oil in a large frypan or skillet over high heat. Add chicken and cook until it changes from pink to white – it doesn't need to be cooked all the way through.
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Add garlic and chilli flakes, stir for 30 seconds until garlic is golden.
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Add soy sauce, vinegar, Sriracha, sugar and water. Mix together, then simmer rapidly for two minutes, stirring regularly, until the sauce reduces and the chicken is caramelised.
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Remove from stove and stand for a minute to let the sauce thicken. Stir once more, then serve over rice, garnished with sesame seeds and spring onions. Complete your meal with a side of steamed Asian greens drizzled with a touch of sesame oil and soy sauce, then devour.
Note
- You can use any protein or vegetables you prefer, from chicken to prawns, vegetables to tofu, use it for stir-frying, as a sauce for pan-seared chops or pour it over steamed veg or fish.
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The firecracker sauce can be made ahead in a small frypan or skillet, without the chicken, and stored it in the fridge for up to five days or in the freezer for up to three months. To use, simply sear chicken or other protein of choice, pour sauce over and simmer for two minutes until caramelised.
- If you like it saucy, you can double the recipe for the sauce!