Crispy Asian Chicken and Watercress Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup hoisin sauce |
1/4 cup water |
1 1/2 tablespoons soy sauce |
1/2 teaspoon finely grated peeled fresh gingerroot |
4 radishes |
2 scallions |
3/4 bunch watercress |
3/4 cup fresh bean sprouts |
1 pound boneless chicken thighs with skin |
2 tablespoons all-purpose flour |
2 tablespoons cornstarch |
1 cup vegetable oil for frying |
Directions:
1. Make dressing: In a small bowl whisk together dressing ingredients. Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices. Diagonally cut scallions into 1/4-inch-thick slices. Discard coarse stems from watercress. In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
2. Prepare chicken: Pat chicken dry and season with salt. Cut chicken into 1/4-inch-thick strips, without removing skin. In a bowl stir together flour and cornstarch and add chicken, tossing until coated well. In a 12-inch skillet heat oil over moderately high heat until hot but not smoking and fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 minutes. With a slotted spoon transfer chicken as fried to paper towels to drain.
3. In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.
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