Mugua Ji (Sweet and Sour Chicken Stir-Fry)

Name: Mugua Ji (Sweet and Sour Chicken Stir-Fry)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 tbsp. kosher salt; 1 tbsp. sugar; 1 tbsp. cornstarch; 1 tbsp. white wine vinegar; 3 cups canola oil; 2 medium russet potatoes, cut diagonally into 1″ chunks; 4 boneless, skinless chicken thighs, each quartered; ¼ cups Asian chile paste; 2 tbsp. minced jalapeño or serrano chiles; 9 oz. thinly sliced green papaya; 6 ribs celery, cut into 2″ pieces; 1 (4″) piece ginger, unpeeled and cut into ⅛″-thick slices; ¼ cups Asian chile oil; Cilantro leaves, to garnish

Serves
serves 4

ARIANA LINDQUIST

Traditionally, this saucy stir-fry gets its sweet-tart flavor from mugua, or flowering quince. Green papaya is a good substitute. This recipe first appeared in the 2012 SAVEUR 100, with the article Mugua Ji.

Ingredients

1 tbsp. kosher salt
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. white wine vinegar
3 cups canola oil
2 medium russet potatoes, cut diagonally into 1″ chunks
4 boneless, skinless chicken thighs, each quartered
¼ cups Asian chile paste
2 tbsp. minced jalapeño or serrano chiles
9 oz. thinly sliced green papaya
6 ribs celery, cut into 2″ pieces
1 (4″) piece ginger, unpeeled and cut into ⅛″-thick slices
¼ cups Asian chile oil
Cilantro leaves, to garnish

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Instructions

Step 1

Stir together salt, sugar, cornstarch, vinegar, and 1 cup water in a small bowl; set slurry aside. Heat canola oil in a 14″ flat-bottomed wok or high-sided skillet over high heat. Add potatoes; fry, tossing, until browned, about 8 minutes. Using a slotted spoon, transfer potatoes to a paper towel-lined plate to drain. Add chicken pieces to oil; fry, tossing, until browned, about 4 minutes. Using a slotted spoon, transfer chicken to a plate; discard all but ½ cup oil, and return wok to heat. Add chile paste and minced chiles; cook until fragrant, about 30 seconds. Add chicken, papaya, celery, and ginger; cook for 1 minute. Add slurry; cook, stirring constantly, until sauce thickens and chicken is cooked through, about 4 minutes. Add potatoes and chile oil; cook until potatoes are tender, about 2 minutes. Garnish with cilantro before serving.

Stir together salt, sugar, cornstarch, vinegar, and 1 cup water in a small bowl; set slurry aside. Heat canola oil in a 14″ flat-bottomed wok or high-sided skillet over high heat. Add potatoes; fry, tossing, until browned, about 8 minutes. Using a slotted spoon, transfer potatoes to a paper towel-lined plate to drain. Add chicken pieces to oil; fry, tossing, until browned, about 4 minutes. Using a slotted spoon, transfer chicken to a plate; discard all but ½ cup oil, and return wok to heat. Add chile paste and minced chiles; cook until fragrant, about 30 seconds. Add chicken, papaya, celery, and ginger; cook for 1 minute. Add slurry; cook, stirring constantly, until sauce thickens and chicken is cooked through, about 4 minutes. Add potatoes and chile oil; cook until potatoes are tender, about 2 minutes. Garnish with cilantro before serving.