1/3 c. sherry, dry
1/4 c. soy sauce
5-6 thin slices of ginger
2 lg. whole chicken breast, boned & halved
Salt
Water chestnuts, flour or corn
Oil for deep fry
1/2 med. head iceberg lettuce, shredded
6 green onions, chopped
1 bunch fresh coriander leaves
1/2 c. toasted chopped almonds
1/4 c. toasted sesame seeds
2 (3 oz.) bean threads or rice stick

DRESSING:

1/2 c. salad oil (not olive oil)
2 tbsp. lemon juice
1 tbsp. plus 1 tsp. soy sauce
2-3 tsp. sesame oil
2 tsp. sugar
1 tsp. grated fresh ginger
3/4 tsp. hot pepper oil to taste or use few drops Tabasco sauce

Mix together all ingredients; add to salad. Toss and serve.

Combine sherry, soy sauce and ginger in medium bowl. Add chicken and refrigerate several hours or overnight. Turn chicken once. Drain and pat dry, lightly salt chicken and coat pieces in flour or cornstarch. Refrigerate 1 hour to allow flour to set.

Deep fry chicken at 375 degrees until golden brown (crisp). Let cool. Slice chicken including skin into bite-size pieces (shreds). Put lettuce, onion, coriander (add water chestnuts into a large bowl). Add chicken, sprinkle with almonds and sesame seeds.

Preheat oil to 375 degrees. Add rice stock or bean threads. They should immediately explode into a froth of crisp tender threads; drain on paper towels. Add to prepared salad in bowl. Add salad dressing. Toss and serve.