Taro Coated Chicken with Tropical Sweet and Sour Sauce

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

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