Crispy Asian Chicken and Watercress Salad

• 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

1. In a small bowl whisk together dressing ingredients.
2. Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices.
3. Diagonally cut scallions into 1/4-inch-thick slices.
4. Discard coarse stems from watercress.
5. In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
6. Pat chicken dry and season with salt.
7. Cut chicken into 1/4-inch-thick strips, without removing skin.
8. In a bowl stir together flour and cornstarch and add chicken, tossing until coated well.
9. 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.
10. With a slotted spoon transfer chicken as fried to paper towels to drain.
11. In a bowl toss chicken with three fourths dressing.
12. Toss vegetables with remaining dressing and combine with chicken.

hoisin sauce, water, soy sauce, fresh gingerroot, radishes, scallions, watercress, fresh bean sprouts, chicken, flour, cornstarch, vegetable oil

Taken from www.epicurious.com/recipes/food/views/crispy-asian-chicken-and-watercress-salad-101091 (may not work)