Mugua Ji (Sweet and Sour Bai Style Chicken)

• 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
• 14 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
• 14 cup asian-style chili oil
• cilantro leaf, minced (garnish)

1. Stir together salt, sugar, cornstarch, vinegar, and 1 cup water in a small bowl.
2. Set aside.
3. Heat canola oil in a 14 inch flat-bottomed wok or high-sided skillet over high heat.
4. Add potatoes and stir-fry until browned, about 8 minutes.
5. Using a slotted spoon, transfer potatoes to a paper towel-lined plate to drain.
6. Add chicken pieces to oil and stir-fry until browned, about 4 minutes.
7. Using a slotted spoon, transfer chicken to a plate.
8. Discard all but 1/2 cup oil and return wok to heat.
9. Add chile paste and minced chiles.
10. Cook until fragrant, about 30 seconds.
11. Add chicken, quince/papaya, celery, and ginger and cook for 1 minute.
12. Add cornstarch mixture and cook, stirring constantly, until sauce thickens and chicken is cooked through, about 4 minutes.
13. Add potatoes and chile oil.
14. Cook until potatoes are tender, about 2 minutes.
15. Garnish with cilantro before serving.

kosher salt, sugar, cornstarch, white wine vinegar, canola oil, russet potatoes, chicken thighs, asianstyle chili paste, jalapenos, quince fruit, celery, ginger, asianstyle chili oil, cilantro leaf

Taken from www.food.com/recipe/mugua-ji-sweet-and-sour-bai-style-chicken-501262 (may not work)