Adapted from Bon Appetit, Jan 2010.

My major learning experience here was finding out how much Ray and Lee like radishes.



The Bon Appetit recipe was all about perfection.  I neither had time nor inclination for perfection that night, so I ended up with something that took about 45 minutes from start to finish, instead of five hours.  You’re welcome.

Chicken Sriracha
Cut 1 lb chicken breasts into bite-sized cubes, then marinate with 3 T soy sauce, 2 T sriracha, some grated ginger (about 1 T), and 2 crushed garlic cloves.

Dipping Sauce
Mix 2 T sriracha (rooster) chili sauce with 2 T soy sauce and 2 T lime juice for each dipping dish.

Heat a pan of deep-frying oil (say, at least 2 inches) to about 350 degrees F.

Take a head of loose leaf lettuce, wash and shake it dry, and cut off the stem end. Slice a bunch of radishes into thin slices. You can chop up some mint, cilantro, and/or green onions, if you like.

Mix 1 cup flour with a teaspoon of salt. Dredge chicken in the flour, then drop into the hot oil for a few minutes (3-4) or until barely cooked through. Place on a plate lined with paper towels to drain for a minute, then place a few pieces of chicken, some radish slices, and some garnish herbs on a piece of lettuce. Wrap gently and dunk in the sauce.

Just eat in the kitchen. It’s messy, but delicious.