Serves 4-6
Chicken
1/3 cup sherry
¼ cup soy sauce
5-6 thin slices of fresh ginger
2 large chicken breasts, boned with skin left on
Cornstarch
Salad
½ medium head iceberg lettuce, shredded
6 green onions, chopped
1 bunch fresh cilantro, chopped
½ cup toasted almonds, chopped
½ cup toasted sesame seeds
3-4 tablespoons rice noodles
Oil for deep frying
½ cup salad oil
2 tablespoons lemon juice
1 tablespoon plus 1 teaspoon soy sauce
2-3 teaspoons sesame oil
2 teaspoons dry mustard
2 teaspoons sugar
1 teaspoon fresh ginger, grated
1 teaspoon hot pepper oil
Directions
Combine sherry, soy sauce, and ginger in a medium bowl. Add chicken, cover and refrigerate several hours or overnight, turning once. Drain and pat dry. Lightly salt chicken and coat pieces in cornstarch. Refrigerate at least one hour.
In large skillet, heat 2 inches of oil to 375°. Add chicken and deep-fry until golden brown and crisp. Drain on paper towels and let cool. Slice chicken, including skin, into bite-size shreds and place in bowl. Add lettuce, onions, and cilantro. Sprinkle with almonds and sesame seeds.