The beauty of firecracker sauce is not just its versatility,but also how it lends itself to all sorts of customisations. Add a dash of sesame oil;switch the soy sauce for fish sauce;use honey instead of sugar;another hot sauce instead of Sriracha. Got some ginger? Throw it in!
As for the spice factor? Well,it is called firecracker sauce for a reason. It won't blow your head off,but you'll get a (very) warm buzz. If you really can't handle the heat,cut back on the chilli. I won't judge you. I promise.
This recipe is me on a plate – a 10 minute recipe with big flavours! Be sure to caramelise the chicken well because that's when the magic really happens.
Firecracker chicken
INGREDIENTS
1.5 tbsp vegetable oil
600g boneless skinless chicken thighs,sliced into 0.5cm strips
Firecracker sauce
2 garlic cloves,finely chopped
1 tsp chilli flakes (adjust spiciness to taste)
METHOD
1. 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.
2. Add garlic and chilli flakes,stir for 30 seconds until garlic is golden.
3. 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.
4. 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.
Serves 4
Tip: 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.
Recipe from Nagi Maehashi ofRecipeTin Eats