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Mugua Ji (Sweet and Sour Bai Style Chicken)

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“This recipe is typical of the dishes in the cuisine of the Bai people of west-central Yunnan Province, China.”

Ingredients Nutrition


  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.

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