Mugua Ji (Sweet and Sour Bai Style Chicken)

Submitted by Member 610488

"This recipe is typical of the dishes in the cuisine of the Bai people of west-central Yunnan Province, China."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 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)

directions

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.