Chinese Chicken Salad

• 2 chicken breasts
• 2 drumsticks,thighs
• 2 qt. vegetable oil
• 8 squares wonton dough, cut in 1/8-inch strips
• 1/3 pkg. rice noodles
• 1 tsp. liquid mustard
• 1 tsp. Chinese five spice powder
• 1 tsp. sesame oil
• 2 tbsp. almonds, finely chopped, toasted
• 1/2 cup green onions, thin sliced (white part only)
• 1/2 tsp. salt
• 1/2 head lettuce, shreeded

1. Place chicken in pot, cover with water.
2. Bring to boil, simmer 20 minutes.
3. Remove, drain on paper towels.
4. Place vegetable oil in deep-fryer, heat to 350F.
5. Test for readiness by dropping a rice noodle into oil.
6. If it sinks, oil isn't hot enough.
7. When it pops up immediately, put in dough strips, fry to a light tan color.
8. Remove and drain on paper towels.
9. Divide noodles into 3 parts, deep-fry separately.
10. Noodles should explode on contact with hot oil and should be removed instantly, before oil is absorbed.
11. Drain on paper towels.
12. Deep-fry chicken 5 minutes.
13. Remove, drain on paper towels.
14. Bone, cut into strips, including skin.
15. Place chicken meat in large bowl.
16. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions, and salt.
17. Mix well.
18. Add crisp-fried wonton strips and noodles; mix well.
19. They'll break.
20. Pile salad on bed of lettuce, don't toss.
21. Serve cold.

chicken breasts, thighs, vegetable oil, wonton, rice noodles, liquid mustard, chinese five spice powder, sesame oil, almonds, green onions, salt, head lettuce

Taken from www.foodgeeks.com/recipes/9063 (may not work)