Wagamama Chicken Firecracker Curry
A fiery chicken curry inspired by Wagamama’s Firecracker — hot, sweet, and savoury with peppers, onions, and fresh chilli.
Contains Allergens
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Why you'll love it
The Firecracker Curry is one of Wagamama’s spiciest and boldest dishes — a vibrant curry that layers sweet, savoury, and fiery chilli heat. This copycat recipe captures the same restaurant-style experience: juicy chicken in a glossy, spicy-sweet curry sauce with colourful peppers, onion, and fresh red chillies. Served over fluffy jasmine rice, it’s a fakeaway that delivers restaurant-level heat and flavour in just 30 minutes.
About the original
Wagamama’s Firecracker dishes are known for their big, punchy flavour — hot, sweet, sour, and umami-packed. The Chicken Firecracker Curry brings those same flavours into a saucy, comforting curry format. This version balances sweet chilli and oyster sauce with a fiery chilli kick, recreating the dish’s signature intensity at home.
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Ingredients
For the curry sauce
- 2 tbsp Vegetable Oil
- 1 piece Onion — Finely sliced
- 2 clove Garlic — Minced
- 1 piece Ginger — A thumbsized piece, grated.
- 2 tbsp Curry Powder — Medium or hot, depending on spice tolerance
- 1 tbsp Tomato Puree
- 2 tbsp Sweet Chilli Sauce
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce — Or vegetarian oyster sauce
- ½ tsp Chili Flakes — Optional, for extra heat
- 200 ml Chicken Stock
- 100 ml Coconut Milk — Optional, for creamier finish
For the curry
- 2 piece Chicken breast — Diced
- ½ piece Red Pepper — Sliced
- ½ piece Yellow Pepper — Sliced
- 1 piece Red Chilli — Small red chilli, thinly sliced
- 2 piece Spring onion — Cut into 2 cm batons
To serve
- 250 g Rice — Jasmine rice works best
- 2 piece Coriander — Fresh coriander leaves
- 1 piece Lime — Cut a wedge
Method
Cook aromatics: Heat oil in a pan. Fry onion, garlic, and ginger until softened and fragrant.
Spice base: Stir in curry powder and tomato puree. Cook for 1–2 minutes to release flavour.
Make sauce: Add sweet chilli sauce, soy sauce, oyster sauce, chilli flakes, stock, and coconut milk. Simmer for 5–7 minutes until thickened.
Cook chicken: Add diced chicken and simmer until fully cooked through (about 10 minutes).
Add vegetables: Stir in peppers, spring onions, and sliced fresh chilli. Cook for 2–3 minutes so they stay vibrant and slightly crunchy.
Serve: Spoon curry over jasmine rice. Garnish with coriander and lime wedges.
Tips & Variations
- For vegetarian/vegan, use tofu and veg stock + vegetarian oyster sauce.
- Add more chilli flakes or sriracha if you like it extra hot.
- For a lighter curry, skip the coconut milk — for creamier, double it.
- Swap chicken for prawns or beef strips for alternative versions.
FAQs
- How spicy is it?
- Medium to hot. Adjust chilli flakes and fresh chilli to your liking.
- Can I make it ahead?
- Yes, the curry reheats well. Add fresh coriander and lime just before serving.
- Can I freeze it?
- Yes, freeze the curry (without rice) for up to 3 months.
Nutrition (per serving)
| Calories | 610 kcal |
|---|---|
| Protein | 39 g |
| Fat | 19 g |
| Carbs | 66 g |
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