Mugua Ji (Sweet and Sour Bai Style Chicken)

Total Time
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.

Ingredients Nutrition


  1. Stir together salt, sugar, cornstarch, vinegar, and 1 cup water in a small bowl. Set aside.
  2. 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.
  3. 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.
  4. Add chile paste and minced chiles. Cook until fragrant, about 30 seconds.
  5. 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.
  6. Add potatoes and chile oil. Cook until potatoes are tender, about 2 minutes. Garnish with cilantro before serving.