Ingredients
-
1
-
1
-
1
-
1
-
3
-
2
-
4
-
1/4
-
2
-
9
-
-
-
-
-
Directions
Mugua Ji (Sweet and Sour Bai Style Chicken), This recipe is typical of the dishes in the cuisine of the Bai people of west-central Yunnan Province, China., This recipe is typical of the dishes in the cuisine of the Bai people of west-central Yunnan Province, China.
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Steps
|
1
Done
|
Stir Together Salt, Sugar, Cornstarch, Vinegar, and 1 Cup Water in a Small Bowl. Set Aside. |
|
2
Done
|
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
Done
|
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
Done
|
Add Chile Paste and Minced Chiles. Cook Until Fragrant, About 30 Seconds. |
|
5
Done
|
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
Done
|
Add Potatoes and Chile Oil. Cook Until Potatoes Are Tender, About 2 Minutes. Garnish With Cilantro Before Serving. |
