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1
Make fried wontons: Cut wonton wrappers into 1/2 inch strips and separate on paper towels.
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2
Heat 3/4 inch oil in large pot over moderate heat until oil registers 350 degrees on thermometer.
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3
Fry strips 5 or 6 at a time, gently turning over with a slotted spoon, until just golden, 15 to 30 seconds a batch.
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4
Transfer to paper towels to drain, then season with salt.
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5
Make salad: Cook snow peas in a 4 quart pot of boiling salt water until crisp tender, about 1 1/2 minutes.
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6
Transfer with a slotted spoon to a bowl with ice and cold water to stop cooking, then drain in colander and pat dry.
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7
Cut diagonally into 1 inch pieces and put into a large bowl with cabbage and romaine.
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8
Make dressing: Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well.
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9
(I just shake in a jar.)
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10
Toss chicken and scallions with 1/3 cup of the dressing in another large bowl.
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11
Then add cabbage mixture, cilantro, almonds and sesame seeds to chicken and toss and enough of the remaining dressing (whisk or shake again) to coat.
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12
Sprinkle with wontons right before serving.
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13
*Wontons can be fried 1 day ahead, cool completely, then kept in airtight container at room temperature.
