Crispy Asian Chicken & Watercress Salad
Loading ...June 9th, 2012
*Find this and other great recipes in… Gourmet Everyday By Gourmet Magazine Editors Gourmet Every Day offers what busy people need most - 20 flavorful one-dish dinners that can be prepared in your own kitchen in minutes and more than 180 additional recipes to create your own speedy combinations. All this, plus more than 90 exquisite photographs and many behind-the-scenes tips from Gourmet's editors, make this a quick-and-easy cookbook unlike any other. *This recipe has been adapted from its original.
Servings
2Prep Time
20 minutesCook Time
10 minutesIngredients
- 1/4 cup hoisin sauce
- 1/4 cup water
- 1-1/2 tablespoons soy sauce
- 1/2 teaspoons finely grated peeled fresh ginger
- 4 slices radishes, halved lengthwise and cut crosswise into 1/8-inch thick
- 2 slices green onions, cut diagonally into 1/4-inch thick
- 3/4 bunch watercress, coarse stems discarded
- 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
Whisk together hoisin sauce, water, soy sauce, and ginger in a small bowl.
Chill radishes, green onions, watercress, and bean sprouts in a separate bowl.
While vegetables are chilling, pat chicken dry and season with salt. Cut into 1/4-inch thick strips, without removing skin.
Stir together flour and cornstarch and add chicken, tossing until coated well.
Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking, then fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.
Toss chicken with 3/4 ginger dressing.
Toss vegetables with remaining dressing and combine with chicken.
