Directions:
- Stir together salt, sugar, cornstarch, vinegar, and 1 cup water in a small bowl. Set aside.
- 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.
- 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.
- Add chile paste and minced chiles. Cook until fragrant, about 30 seconds.
- 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.
- Add potatoes and chile oil. Cook until potatoes are tender, about 2 minutes. Garnish with cilantro before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1781.51 Kcal (7459 kJ) | ||
| Calories from fat | 1528.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 169.88g | 261% | |
|---|---|---|---|
| Sodium | 497.92mg | 21% | |
| Potassium | 743.01mg | 16% | |
| Total Carbs | 65.39g | 22% | |
| Sugars | 44.54g | 178% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 393.25 Kcal (1646 kJ) | ||
| Calories from fat | 337.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.5g | 261% | |
|---|---|---|---|
| Sodium | 109.91mg | 21% | |
| Potassium | 164.01mg | 16% | |
| Total Carbs | 14.43g | 22% | |
| Sugars | 9.83g | 178% | |
| Dietary Fiber | 0.84g | 15% | |
| Protein | 0.8g | 7% | |
| Vitamin C | 3.6mg | 27% | |
| Iron | 0.2mg | 5% | |
| Calcium | 12.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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