Best 3 Taro Coated Chicken With Tropical Sweet And Sour Sauce Recipes

Tantalize your taste buds with an exotic culinary journey as we present Taro-Coated Chicken with Tropical Sweet and Sour Sauce, a symphony of flavors that will transport you to a tropical paradise. This delectable dish features succulent chicken pieces enveloped in a crispy and aromatic taro coating, complemented by a vibrant and tangy tropical sweet and sour sauce. The vibrant sauce is a harmonious blend of pineapple, mango, and bell peppers, infused with a subtle hint of ginger, garlic, and zesty lime. Accompanying this main course is a medley of tantalizing side dishes, including a refreshing cucumber salad with a zesty dressing, fluffy and aromatic coconut rice, and sautéed vegetables tossed in a savory garlic sauce. Each element of this meal is carefully crafted to create a symphony of flavors and textures that will leave you craving for more.

Let's cook with our recipes!

COCONUT CHICKEN AND TARO ROOT

Coconut Chicken and Taro Root image

This Chinese dish has taken a new dimension - it's made with coconut milk! Chicken is simmered with taro, shallots, ginger, and coconut milk. It's delicious with steamed rice.

Provided by tonytsang

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 58m

Yield 2

Number Of Ingredients 16

Ingredients

1 tablespoon cornstarch, or more to taste
1 tablespoon water
1 ½ teaspoons light soy sauce
1 ½ 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

Steps:

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.
Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
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.
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.

Nutrition Facts : Calories 765.7 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 67.2 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 41.6 g, Sodium 1470.7 mg, Sugar 5.3 g

SPICED CHICKEN FINGERS WITH SWEET-SOUR SAUCE

Spiced Chicken Fingers with Sweet-Sour Sauce image

Provided by Ming Tsai

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Canola oil, to cook
1 small onion, roughly diced
1/2 tablespoon minced ginger
1 medium carrot, peeled, roughly diced
1 small pineapple, peeled, roughly diced
2 cups pineapple juice
1/2 cup rice vinegar
2 cups rice flour
1/2 tablespoon paprika
1/4 tablespoon cayenne
2 tablespoons white sesame seeds
1 quart cold soda water
4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips
Salt, to taste

Steps:

In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt.
PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small bowl of dipping sauce.
Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers.

TARO AND CHICKEN COCONUT CREAM CASSEROLE

Taro and Chicken Coconut Cream Casserole image

Make and share this Taro and Chicken Coconut Cream Casserole recipe from Food.com.

Provided by CJAY8248

Categories Chicken

Time 1h20m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs chicken, cut into 8 pieces
1 large onion, chopped
1/2 lb spinach, cut in 1/4-inch slices or 1/2 lb taro root, leaves cut in 1/4-inch slices
2 lbs taro root, peeled and cut into 1/4-inch slices
6 ounces tomatoes, chopped
2 teaspoons cornflour
1 (14 ounce) can coconut cream
1/2 coconut cream can water
1 teaspoon salt
lemon slice

Steps:

Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
Cover with tomatoes.
Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that you don't miss anything.
Use a heavy-bottomed skillet: This will help to prevent the chicken from sticking and burning.
Don't overcrowd the skillet: If you overcrowd the skillet, the chicken will not cook evenly.
Cook the chicken in batches: If you have a lot of chicken to cook, cook it in batches so that you don't overcrowd the skillet.
Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
Make the sauce ahead of time: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to serve the chicken.
Serve the chicken immediately: The chicken is best served immediately after it is cooked. This will ensure that it is hot and crispy.

Conclusion:

Taro-coated chicken with tropical sweet and sour sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy and flavorful, while the sauce is sweet, sour, and tangy. This dish is sure to be a hit with your family and friends.