Ingredients

• 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

Instructions

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.