Cut the chicken thighs into 1-inch bite-sized pieces. In a bowl combine soy sauce, Shaoxing wine, cornstarch, sesame oil, salt, and white pepper. Add the chicken and toss to coat thoroughly. Let marinate 15–20 minutes at room temperature (or up to 2 hours refrigerated).

Sauce and aromatics

Prepare chili paste

If using whole roasted red chilies, finely chop them. For a smoother paste, pulse roasted chilies, fresh Thai chiles (remove seeds for less heat), 2 minced garlic cloves, and 1 tsp rice vinegar in a small food processor or mince finely by hand until a coarse paste forms. Transfer to a small bowl.

In a separate bowl whisk together chicken stock, dark soy, light soy, brown sugar, chili garlic sauce (if using), and the remaining minced garlic and ginger. Taste and adjust balance — it should be salty, tangy, slightly sweet and spicy. Set aside.

Mix cornstarch slurry: dissolve 1 tsp cornstarch in 1 tbsp cold water and set aside.

Wok frying and assembly

Heat the wok

Place a wok or large heavy skillet over high heat until very hot (2–3 minutes). Add 2 tablespoons of neutral oil and swirl to coat.

Flash-fry the marinated chicken in batches: add a single layer of chicken pieces, spread so they sear rather than steam. Stir-fry 2–3 minutes until the edges are browned and mostly cooked through. Remove to a plate and repeat with remaining chicken, adding more oil if needed. Work quickly to keep the wok hot.

Wipe the wok with a paper towel if too much residue remains, then return to high heat. Add remaining 1 tablespoon oil. Add the chili paste and stir-fry 30–45 seconds until fragrant and oil turns red — be careful, it can splatter. Add the sliced white parts of scallions, sliced red bell pepper, and any snap peas or bok choy stems; stir-fry 45–60 seconds until vegetables are bright and slightly tender-crisp.

Return the chicken and any accumulated juices to the wok. Pour the sauce mixture over the chicken and toss to combine. Bring to a simmer and cook 1–2 minutes so flavors meld.

Stir the cornstarch slurry again and add to the wok, stirring constantly until the sauce thickens and glazes the chicken, about 30–60 seconds. If sauce becomes too thick, add up to 1–2 tbsp water or stock to reach desired consistency.

Add the roasted cashews, sliced green parts of the scallions, toasted sesame oil and a squeeze of lime juice (if using). Toss everything to combine and heat through for 20–30 seconds. Taste and adjust seasoning with salt, light soy or a touch more sugar if needed.

To serve

Spoon steamed jasmine rice into bowls or plates. Divide the wok-fired Angry Bird chicken over the rice, garnish with cilantro leaves and extra sliced chilies if desired. Serve immediately.