Wok Fired Angry Bird Recipe

Slice and marinate

Cut chicken thighs into 1-inch pieces. In a bowl combine 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 2 tbsp vegetable oil, 1/2 tsp kosher salt and 1/4 tsp ground white pepper. Add chicken pieces and toss to coat. Let marinate 15–20 minutes while you prepare other ingredients.

Thinly slice garlic and finely mince ginger (or grate). Stem and roughly chop roasted red chilies (remove seeds if you want less heat). Slice scallions separating whites and greens. Cut red bell pepper into strips. If cashews are raw and you prefer toasted, plan to toast them in-wok during cooking.

In a small bowl whisk together 1 tbsp gochujang (or sambal), 1 tsp dark soy, 1 tbsp light soy, 1 tsp rice vinegar, 1 tbsp honey and 1/4 cup (0.25 cups) chicken stock or water. Stir in 1/2 tsp sesame oil. Set sauce aside.

Mix the final slurry: in a separate small cup combine 1 tsp cornstarch with 1 tbsp cold water and stir until dissolved. Keep at the ready.

Heat a wok over high heat until shimmering. Add 2 tbsp neutral oil and swirl to coat.

Sear chicken

Add marinated chicken in a single layer (do in two batches if necessary to avoid overcrowding). Let sear without moving for 30–45 seconds to develop color, then stir-fry 2–3 minutes until lightly browned and mostly cooked through. Remove chicken to a plate and set aside.

Aromatics & chilies

Return wok to high heat, add a touch more oil if dry. Add garlic, ginger and the white parts of the scallions; stir-fry 15–20 seconds until fragrant. Add the chopped roasted chilies and sliced red pepper; stir-fry 30–45 seconds to warm and char slightly.

Combine sauce & finish

Pour the prepared sauce into the wok and bring to a simmer, scraping up any browned bits. Return the seared chicken and any accumulated juices to the wok and toss to coat. Stir the cornstarch slurry again and add it to the wok, stirring constantly; the sauce will thicken in 30–60 seconds to a glossy coating. Taste and adjust seasoning with a pinch of salt or extra soy if needed.

Add cashews and scallion greens

Add cashews and the green parts of the scallions; toss for 15–20 seconds to warm the cashews and distribute the sauce. Drizzle 1/2 tsp sesame oil if desired and remove from heat. Stir in optional basil or cilantro leaves just before serving.

Transfer the Wok Fired Angry Bird to a serving plate. Serve immediately with steamed rice or noodles. Leftovers keep in the fridge in an airtight container for up to 3 days.