The longer I am at home the more I want to have those delicious meals out. I recreated two of my Wagamama favourites, Firecracker Chicken and Bang Bang Cauliflower using a banging firecracker sauce. You got to try them to appreciate how delicious they are
50ml soy sauce
50ml tomato ketchup
100ml Sriracha Sauce
3 tbls brown vinegar
50ml oil (vegetable or olive)
2-3 tbsp dried chilli flakes (more for extra spice)
6 tbls honey
- Mix all the above ingredients and simmer in a pan until the sauce thickens slightly
- Simmer in a pan
- Let the sauce cool. The sauce is so versatile. I store in the fridge and use it in a week.
300 grams diced chicken
1 pepper (1/2 red & 1/2 green)
1 red onion chopped into four
80 grams sugar snap peas/mangetout
1 tsp crushed ginger
1 tsp crushed garlic
150 ml firecracker sauce
- Marinate the chicken with the ginger, garlic and chilli and a splash of oil for about an hour
- Heat a pan and add some oil and cook the marinated chicken.
- Once it is ready,
addin the roughly chopped pepper and onion and cook for about 5 minutes
- Add in the sugar snap peas and firecracker sauce. Stir, cover and let this cook for about 5-10 mins
- Serve with boiled rice and a wedge of lime
BANG BANG CAULIFLOWER
Firecracker Sauce (50-100ml)
5 tbls flour (plain or self raising
1 tsp garlic powder
1tsp paprika or red chilli powder
1 tsp ground pepper & salt to taste
- Preheat oven at 180 degrees.
Chop cauliflower into bite-sized florets
- Mix the flour, garlic powder, paprika, salt & pepper together
- Add in the milk a bit at a time to create a paste that has a glue-like texture. You don’t want it too pasty nor too runny.
- Dip the florets in the flour mixture (shaking off the excess), then place it on the tray. Try and space them out so they evenly cook
- Cook for 25 minutes and do not turn off the oven
- Take out of the oven then brush generously with the firecracker sauce
- Put back into the oven and bake for another 15 mins
- Garnish with spring onions, serve with more firecracker sauce and enjoy straight away
- I tried to make some with breadcrumbs but found these ones above worked better. So dip in the above mixture then in breadcrumbs. You initially get the crisp topping but once you apply the sauce it loses it.
Hope you get to make these amazing fakeaways soon.
Disclaimer: My recipe was as a result of a partnership with Aldi however I was under no obligation to create a post.