Taro-Coated Chicken with Tropical Sweet and Sour Sauce

Save Recipe
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe


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


  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. 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.

Tropical Sweet and Sour Sauce:

  1. 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.
Sticky Pineapple Chicken
34m Easy 99%
Gluten-Free Lemon and Crab Pasta
20m Easy 99%
Orange-Marinated Chicken Satay with Peanut Sauce
Chicken Paillard with Lemon-Caper Butter Sauce
14m Easy 93%