Japanese Amazu Chicken

• 3 lightly beaten eggs
• 3/4 cup cornstarch
• 4 boneless skinless chicken breast halves (about 1lb.)
• 1/3 cup cooking oil
• 4 cups fresh bean sprouts
• 1 small cucumber
• 1/3 cup thinly sliced radish
• 3 tablespoons sliced green onions
• Amazu Sauce
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 1 tablespoon toasted sesame oil
• toasted sesame seeds, garnish
• finely chopped sweet red pepper, garnish
• angel hair pasta

1. Make Amazu sauce: combine all ingredients in bowl and set aside.
2. Combine eggs and cornstarch. Dip the chicken into mixture, coating well.
3. In a large skillet, heat oil over medium-high heat.
4. Add chicken, half at a time, cook 5 minutes or until browned. Drain; keep warm (I put in a warm oven as they are done cooking).
5. While chicken is cooking boil bean sprouts in a large amount of boiling water for 3 minutes; drain.
6. Use a vegetable peeler to slice cucumber into long thin strips.
7. Toss together the bean sprouts, cucumber, radishes and green onions.
8. Arrange chicken on top.
9. Drizzle with Amazu sauce.
10. Garnish with sesame seeds and red pepper.
11. Serve over cooked pasta, if desired.

eggs, cornstarch, chicken breast halves, cooking oil, fresh bean sprouts, cucumber, radish, green onions, amazu sauce, soy sauce, sugar, rice vinegar, sesame oil, sesame seeds, sweet red pepper, angel hair pasta

Taken from www.food.com/recipe/japanese-amazu-chicken-125441 (may not work)