Prep 20 mins
Cook 25 mins
This recipe is typical of the dishes in the cuisine of the Bai people of west-central Yunnan Province, China.
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon white wine vinegar
- 3 cups canola oil
- 2 medium russet potatoes, cut diagonally into 1 inch chunks
- 4 boneless skinless chicken thighs, each quartered
- 1⁄4 cup asian-style chili paste (Huy Fong Foods recommended)
- 2 tablespoons jalapenos or 2 tablespoons serrano chilies, minced
- 9 ounces quince fruit or 9 ounces papayas, thinly sliced
- 6 celery ribs, cut into 2 inch pieces
- 4 inches piece ginger, unpeeled cut into very thin slices
- 1⁄4 cup asian-style chili oil
- cilantro leaf, minced (garnish)
- Stir together salt, sugar, cornstarch, vinegar, and 1 cup water in a small bowl. Set aside.
- Heat canola oil in a 14 inch flat-bottomed wok or high-sided skillet over high heat. Add potatoes and stir-fry until browned, about 8 minutes. Using a slotted spoon, transfer potatoes to a paper towel-lined plate to drain.
- Add chicken pieces to oil and stir-fry until browned, about 4 minutes. Using a slotted spoon, transfer chicken to a plate. Discard all but 1/2 cup oil and return wok to heat.
- Add chile paste and minced chiles. Cook until fragrant, about 30 seconds.
- Add chicken, quince/papaya, celery, and ginger and cook for 1 minute. Add cornstarch mixture and cook, stirring constantly, until sauce thickens and chicken is cooked through, about 4 minutes.
- Add potatoes and chile oil. Cook until potatoes are tender, about 2 minutes. Garnish with cilantro before serving.