In a separate small bowl, mix together all firecracker sauce ingredients until combined.

Bring a large saucepan of water to boil and cook jasmine rice according to instructions. After draining, add the rice back to the saucepan and cover with acid - this will steam the rice and help it go even stickier.

Heat the oil in a large pan and cook the chicken on high heat for 5 minutes, until no longer pink the outside. Add a little firecracker sauce to the pan and simmer for 2 minutes, until the sauce cooks down and sticks to the chicken. Add the peppers, red onion and stir fry for 3-4 minutes, until soft, then add as much firecracker sauce wish to use and cook for 5 minutes on high heat, stirring regularly. Add the mange tout and stir in the coconut milk, simmer for 10-15 minutes until thick, or until the curry has reached your desired consistency.

Pack the cooked rice into a small bowl, reheat if needed, then place the bowl upside down on a plate/ bowl and carefully lift off, revealing a rice dome. Garnish the rice with black sesame seeds and chilli flakes. Serve the curry around the rice and enjoy!