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. ---------------------------------------------------------------------------
Nutrition
Ingredients
