CRISPY ASIAN CHICKEN AND WATERCRESS SALAD

Crispy Asian Chicken and Watercress Salad image

Yield Serves 2

Number Of Ingredients 14

For dressing
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
For chicken
1 pound boneless chicken thighs with skin
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup vegetable oil for frying

Steps:

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.
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.
In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.