Firecracker Chicken
This bold and spicy Firecracker Chicken stir fry comes together fast in a pressure cooker with tender chicken, crunchy veggies, and a sticky sweet-heat sauce. It’s bursting with flavor and perfect over steaming rice, finished with sesame seeds and lime wedges for the ultimate kick.
Equipment
- 1 Mixing bowl for marinating
- 1 Pressure cooker for stir-frying and pressure cooking
Ingredients
Main ingredients
- 1 tablespoon Vegetable oil for cooking
- 1 Red chilli chopped fine
- 1 tablespoon Chilli sauce sriracha recommended
- 2 Garlic cloves minced
- 4 tablespoon Brown sugar
- 3 tablespoon Light soy sauce
- 2 tablespoon Dark soy sauce
- 2 tablespoon Ketchup
- 1 tablespoon Malt vinegar
- 1 tablespoon Tamarind paste
- 1 tablespoon Fish sauce
- 1 pinch White pepper
- 3 Chicken breasts medium size, bite-size pieces (~525g)
- 1 tablespoon Vegetable oil for sautéing
- 1 White onion sliced into wedges
- 1 Red bell pepper chopped
- 1 Green bell pepper chopped
- 1 cup Mangetout aka snow peas
- 12 Dried arbol chillies or Tianjin as substitute
- 1 small bunch Scallions chopped, for garnish
- 1 splash Water optional if sauce too thick
- Boiled long grain rice to serve
- 1 ½ teaspoon Shichimi powder for garnish
- 1 teaspoon Black sesame seeds for garnish
- 1 teaspoon White sesame seeds for garnish
- Wedges of lime to serve
Instructions
Instructions
- Heat vegetable oil in the pressure cooker on medium until shimmering. Add chopped red chilli and garlic. Stir for a couple of minutes.
- Add chilli sauce, brown sugar, light and dark soy sauce, ketchup, malt vinegar, tamarind paste. Simmer while stirring until sugars dissolve.
- Add chicken pieces. Stir until browned on all sides.
- Add onion, red and green peppers, and mangetout. Stir. Seal lid, cook on high pressure for 10 minutes.
- Quick release pressure. Carefully open lid when the float valve drops.
- Stir in dried arbol chillies and scallions. Mix gently.
- Serve with rice. Garnish with shichimi powder, sesame seeds, and lime wedges.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Great in wraps or salads too!