Mugua Ji (sweet And Sour Bai Style Chicken)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 tablespoon 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)

Recipe

• 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.