Taro-Coated Chicken with Tropical Sweet and Sour Sauce

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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

Tropical Sweet and Sour Sauce:

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