Taro-Coated Chicken with Tropical Sweet and Sour Sa

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Taro-Coated Chicken with Tropical Sweet and Sour Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions