Taro-Coated Chicken with Tropical Sweet and Sour Sauce Recipe | Ming Tsai

Name: Taro-Coated Chicken with Tropical Sweet and Sour Sauce Recipe | Ming Tsai
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; black pepper; 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

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This Taro-Coated Chicken with Tropical Sweet and Sour Sauce recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating.

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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
black pepper
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