Taro-Coated Chicken with Tropical Sweet and Sour Sauce

• 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

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

cornstarch, boiling water, taro, virginia, scallions, duck fat, cornstarch, salt, chicken breasts, canola oil, red onion, carrot, garlic, ginger, serrano chiles, pineapple, mango, oranges, lemon, salt

Taken from www.foodnetwork.com/recipes/taro-coated-chicken-with-tropical-sweet-and-sour-sauce-recipe.html (may not work)