Comments on: Copycat Firecracker Chicken

By: Jay

Jay — Tue, 05 Mar 2024 02:11:21 +0000

I’ve always had problems making stir-fry. I would add the cornstarch to the seasoning liquid. Then i would add that too early. By the time the meat was cooked it would be a thick heavy mess. You helped me make it right. The addition of the sesame seeds and shishimi powder on the rice is brilliant! This is such a great recipe. And very adaptable for any stir-fry.

By: Nicky Corbishley

Nicky Corbishley — Thu, 12 Oct 2023 14:58:38 +0000

In reply to Lauren. Hi Lauren, no it doesn't include the rice.

By: Lauren

Lauren — Thu, 12 Oct 2023 09:56:32 +0000

Does the nutritional info include the rice?

By: RSH

RSH — Fri, 08 Sep 2023 09:37:58 +0000

Excellent copy of the original, but 4tbsp of sugar? I used one and the result was just fine.

By: AG

AG — Wed, 08 Feb 2023 14:44:37 +0000

Top recipe. I didn’t have brown sugar so ended up using honey. The blend for that sauce was delicious!

By: Linda Hayes

Linda Hayes — Wed, 01 Feb 2023 00:40:31 +0000

I love this recipe, but please could you include more delicious recipes using an air fryer. Especially those using marinated pork in a bbq or Asian style sweet/smoky/spicy sauce?

By: Prabhakar Lakku

Prabhakar Lakku — Tue, 24 May 2022 00:47:33 +0000

In reply to Mikey.

I have tasted firecracker dish in London two years earlier and I am very happy to see your post in YouTube. Thank you for your version and I would certainly try and serve. My grand kids in Houston.

By: Mikey

Mikey — Fri, 11 Feb 2022 13:21:29 +0000

I don’t know if I have been to a Wagamama before (one did exist in my hometown in Australia but closed down), so I can’t vouch for how close to the real thing this take was.

I can vouch that it was a delicious treat and even opened the fields of Japanese cuisine even further for me. It is my top cuisine since there are so many facets to it – easy for me to think merely the curries and ramen, but the firecracker chicken is just as worthy to represent on the world stage.

It was just the right amount of spicy. I can still feel it tingling on my nose as I write this down, but I was not going to the fridge to pour some milk either. What also worked was the balance of flavours, with sweet and spicy plus a slight sourness thrown in. I didn’t have malt vinegar, so I used sesame oil in place of it. Plus, oyster sauce for one of the soy sauces.

Consider this a recipe I will be saving up and using as a backup for the busier times. Not to mention its real advantage is sneaking in a serving of vegetables that onion somehow dodges—a winner all-round.

By: Julie

Julie — Fri, 05 Nov 2021 20:00:20 +0000

Another brilliant recipe I added egg noodles to mine second time just to try something different it worked well

By: Alina Bahmat

Alina Bahmat — Tue, 28 Sep 2021 06:56:38 +0000

Easy to do and delicious 😋

By: Lesley

Lesley — Sat, 31 Jul 2021 08:39:24 +0000

Thank you, I absolutely love this dish and it’s always what I order in Wagamama’s. Great recipe and such a straightforward cook. I’ll be making this again and again.