Ingredients (Serves 2)

1/4	cup hoisin sauce
1/4	cup water
1-1/2	tbsp soy sauce
1/2	tsp finely grated peeled fresh ginger
4	radishes, halved lengthwise and cut crosswise into 1/8-inch thick slices
2	green onions, cut diagonally into 1/4-inch thick slices
3/4	bunch watercress, coarse stems discarded
3/4	cup fresh bean sprouts
1	lb boneless chicken thighs with skin
2	tbsp all-purpose flour
2	tbsp cornstarch
1	cup vegetable oil for frying

Instructions

1. Whisk together hoisin sauce, water, soy sauce, and ginger in a small bowl.
2. Chill radishes, green onions, watercress, and bean sprouts in a separate bowl.
3. While vegetables are chilling, pat chicken dry and season with salt. Cut into 1/4-inch thick strips, without removing skin.
4. Stir together flour and cornstarch and add chicken, tossing until coated well.
5. 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.
6. Toss chicken with 3/4 ginger dressing.
7. Toss vegetables with remaining dressing and combine with chicken.

Excerpted from Gourmet Everyday by Gourmet Magazine Editors. Copyright © 2000 by Gourmet Magazine Editors. Excerpted by permission of Random House, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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