Taro-Coated Chicken with Tropical Sweet and Sour Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 949
- Total Fat
- 36
- Saturated Fat
- 8
- Carbohydrates
- 76
- Dietary Fiber
- 9
- Sugar
- 40
- Protein
- 83
- Cholesterol
- 269
- Sodium
- 1977
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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
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
Directions
- 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.
Tropical Sweet and Sour Sauce:
- 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.