Taro-Coated Chicken with Tropical Sweet and Sour Sauce (Ming Tsai) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 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 |
Directions:
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.
3. Tropical Sweet and Sour Sauce:
4. 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.
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