TARO-COATED CHICKEN WITH TROPICAL SWEET AND SOUR SAUCE

Taro-Coated Chicken with Tropical Sweet and Sour Sauce image

Provided by Ming Tsai

Time 45m

Yield 4 servings

Number Of Ingredients 20

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

Steps:

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