Crispy Asian Chicken and Watercress Salad Recipe

Name: Crispy Asian Chicken and Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small bowl whisk together dressing ingredients.
2
Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices.
3
Diagonally cut scallions into 1/4-inch-thick slices.
4
Discard coarse stems from watercress.
5
In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
6
Pat chicken dry and season with salt.
7
Cut chicken into 1/4-inch-thick strips, without removing skin.
8
In a bowl stir together flour and cornstarch and add chicken, tossing until coated well.
9
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.
10
With a slotted spoon transfer chicken as fried to paper towels to drain.
11
In a bowl toss chicken with three fourths dressing.
12
Toss vegetables with remaining dressing and combine with chicken.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup hoisin sauce, 1/4 cup water, 1 1/2 tablespoons soy sauce, 1/2 teaspoon finely grated peeled fresh gingerroot, and more.

Yes, Crispy Asian Chicken and Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Asian Chicken and Watercress Salad

How did you like this recipe?

Frequently Asked Questions