Ingredients

• 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

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Instructions

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.
2. Prepare chicken: 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. In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.
3. 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.
4. In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.