Coconut Chicken And Taro Root

• 1 tablespoon cornstarch, or more to taste
• 1 tablespoon water
• 1 1/2 teaspoons light soy sauce
• 1 1/2 teaspoons white sugar
• 1 teaspoon salt
• 2 skinless chicken thighs, cut into small chunks
• oil for deep frying
• 1 taro, peeled and cut into small chunks
• 1 tablespoon vegetable oil
• 2 shallots, chopped
• 2 slices fresh ginger
• water to cover
• 1 (14 ounce) can coconut milk
• 4 leaves basil
• salt to taste
• 1 pinch white sugar, or to taste

1. Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
2. Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
3. Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
4. Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

cornstarch, water, soy sauce, white sugar, salt, chicken thighs, oil, taro, vegetable oil, shallots, ginger, water, coconut milk, basil, salt, white sugar

Taken from www.allrecipes.com/recipe/246997/coconut-chicken-and-taro-root/ (may not work)