Chicken, Chinese, Homemade

Fire Cracker Chicken

Hello everyone, hope you are all doing good? So this recipe as the name suggests is really really a fire cracker recipe. It is hot (as in spicy) but so so delicious. The burst of flavours and spiciness is amazing. I am so glad that I finally get to add it to my list of recipes on my blog. If you are familiar with my Blog tag line you would know that this are some of the recipes you would get and so much more. Stay tuned because it’s about to get more and more exciting.
Ok let’s get started shall we


  • 5 Chicken thighs
  • 4 tbs of Hot pepper sauce
  • 1 tbs Chilli flakes
  • 2 tbs of Ketchup
  • 2 tbs Light Soy Sauce
  • 2 tbs Dark soy sauce
  • 2 tbs Brown sugar
  • 1 tbs Fish sauce (optional)
  • 2 cloves of Garlic
  • 1/8 teaspoon of White pepper
  • 1/8 teaspoon of Black pepper
  • 1 tbs Malt vinegar
  • 1 tbs of rice wine vinegar
  • 1 tbs of tamarind paste
  • Mangetout
  • 1 medium sized White onions
  • 1 Red pepper
  • 1 Green pepper
  • 2 stalks of Spring onions


  • Wok
  • 2 medium-sized bowls

Prep time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

First of all chop the chicken into bite sized cubes

And then proceed to mix the marinade


Mix the soy sauce, (s) oil, hot pepper sauce, chilli flakes, ketchup, malt vinegar, rice wine vinegar, white pepper, black pepper, brown sugar and grated garlic.

Now. Add the chicken to ziplock bag and then pour in the marinade. Marinade for 2 hours or better still over night

After Marinading, heat up the oil

Next add the chicken.  (Save the sauce for later) 

Fry for 12 minutes on medium heat

Next add the onion wedges. Sautee for 4 minutes

Next add the spring onions. Mix together and let it Sautee for 1 minute

Now add the dried Chilli (I later added a few more as I wanted it to be really hot and have that fire cracker effect). Let it steam cook for 5 minutes

Now add the chopped peppers. Let it steam Cook for 3 minutes

Finally add the mangetout. Mix for 2 minutes and take it off the heat






It is really important to let the peppers and mangetout cook on low heat and less time. The crunch the better and also it still retains its vitamins which is important

Now it’s time to serve


That’s it from me today,

I’ll see you all in my next post.

Love Duchess O.

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