Taro-Coated Chicken with Tropical Sweet and Sour Sauce Recipe

Name: Taro-Coated Chicken with Tropical Sweet and Sour Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cornstarch; 1/3 cup boiling water; 1 large taro, peeled, cut into 1/2-inch slices and steamed soft (about 20 to 25 minutes); 1/4 cup Virginia (Smithfield) ham, julienned; 1/4 cup chopped scallions; 1/4 cup duck fat or lard; Cornstarch, for coating; Salt and black pepper, to taste; 4 large chicken breasts (with drumette attached), slightly pounded out; Canola oil, for cooking; 1 red onion, 1/4-inch slices; 1 medium carrot, 1/4-inch bias slices; 4 cloves garlic, 1/16-inch slices; 1 tablespoon minced ginger; 2 serrano chiles, minced; 1 small pineapple, 1/2-inch dice; 1 large mango, 1/2-inch dice; 2 oranges, zested and juiced; 1 lemon, zested and juiced; Salt and black pepper

Servings: persons

1/2 cup cornstarch
1/3 cup boiling water
1 large taro, peeled, cut into 1/2-inch slices and steamed soft (about 20 to 25 minutes)
1/4 cup Virginia (Smithfield) ham, julienned
1/4 cup chopped scallions
1/4 cup duck fat or lard
Cornstarch, for coating
Salt and black pepper, to taste
4 large chicken breasts (with drumette attached), slightly pounded out
Canola oil, for cooking
1 red onion, 1/4-inch slices
1 medium carrot, 1/4-inch bias slices
4 cloves garlic, 1/16-inch slices
1 tablespoon minced ginger
2 serrano chiles, minced
1 small pineapple, 1/2-inch dice
1 large mango, 1/2-inch dice
2 oranges, zested and juiced
1 lemon, zested and juiced
Salt and black pepper

1
Preheat fryer to 350 degrees F.
2
In a mixing bowl, pour the boiling water with the cornstarch and mix well with a wooden spoon.
3
Add the taro and mash in well, but do not over mix to a smooth puree.
4
Add the ham, scallions, lard and season.
5
Check for seasoning.
6
Season the chicken and place skin side down.
7
Pat on a 1/2-inch layer of taro on the meat side.
8
Coat both sides with cornstarch and fry until golden brown and the chicken is done, about 6 to 8 minutes.
9
Season lightly and drain on paper towels.
10
Cut each breast in half on the bias.
11
In a large saucepan coated lightly with oil on medium heat, saute the onions, carrot, garlic, ginger, and chiles.
12
Stir and season.
13
Cook until soft, about 5 minutes.
14
Add the pineapple, mango and citrus juices/zest.
15
Bring to a boil and simmer for a 20 percent reduction, about 15 minutes.
16
Check for seasoning.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup cornstarch, 1/3 cup boiling water, 1 large taro, peeled, cut into 1/2-inch slices and steamed soft (about 20 to 25 minutes), 1/4 cup Virginia (Smithfield) ham, julienned, and more.

Yes, Taro-Coated Chicken with Tropical Sweet and Sour Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taro-Coated Chicken with Tropical Sweet and Sour Sauce

How did you like this recipe?

Frequently Asked Questions