Ingredients

Serves 2

　　

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

　　

Make dressing:

Step 1

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:

Step 2

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.

　　

Step 3

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