Adapted from Bon Appetit, Jan 2010.

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

LEAVE SOME FOR SUPPER, YOU JERKS!

Ahem.

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
Chicken
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.

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

Garnishes
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.

Cooking
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.