Wo-chicken Bomber Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into bite-size pieces (about 1 to 1 1/2 inch). Place the pieces in a bowl. Add 3 tbs soy sauce, grated ginger, minced garlic, 1 tbs rice wine vinegar, 1 tsp sesame oil, 1 tbs honey and 1 tsp black pepper. Toss to coat evenly, cover, and refrigerate for at least 20 minutes and up to 2 hours.

Make the glaze

In a small bowl whisk together 3 tbs hoisin sauce, 1 tbs oyster sauce, 1 tbs soy sauce, 1 tsp chili garlic sauce, 1 tbs brown sugar and 3 tbs water until smooth. In a separate tiny bowl dissolve 1 tsp cornstarch in 1 tsp water, then whisk that slurry into the sauce. Set the glaze aside.

While chicken marinates, trim and thinly slice green onions, reserving some green tops for garnish. Seed and julienne the red bell pepper into thin strips. Mince cilantro if using; set all aside.

Cook the chicken

Heat a large skillet or wok over medium-high heat. Add 2 tbs neutral oil and heat until shimmering. Remove chicken from the marinade (discard any leftover marinade). Add chicken pieces in a single layer (work in two batches if necessary) and let them sear without moving for 2 minutes, then stir-fry for another 2–3 minutes until browned and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a plate and keep warm.

Stir-fry vegetables and combine

If necessary, add a little more oil to the pan. Add red bell pepper and the white parts of the green onions; stir-fry for 1–2 minutes until crisp-tender. Return the chicken to the pan and pour the prepared WO-style Bomber Glaze over everything. Stir constantly for 1–2 minutes as the sauce thickens and coats the chicken. If sauce becomes too thick, add 1–2 tbs water. Stir in 1 tsp butter (optional) for a glossy finish and taste; adjust salt if needed (up to 1/2 tsp).

Finish and serve

Turn off the heat. Stir in most of the green onion tops and half the cilantro. Transfer the chicken to a serving dish, sprinkle with toasted sesame seeds, remaining green onion and cilantro. Serve immediately over the cooked rice or noodles (about 3 cups) and enjoy.