1 fryer, about 3 to 4 lbs.
3 oz. Chinese rice sticks
1/2 head of lettuce, thinly shredded
3 tbsp. roast sesame seed
3 stalks of scallion, finely shredded
1 c. coriander leaves, cut in 2 inch lengths

MIXTURE FOR BRUSHING:

1 tbsp. honey
2 tbsp. vodka
3 tbsp. vinegar

DRESSING:

3 tbsp. fresh lemon juice
1 1/2 tbsp. powdered mustard
1 tbsp. water
1/4 c. salad oil
3 tbsp. sesame oil
1 tsp. salt
1 1/2 tbsp. sugar
1/2 tsp. freshly ground pepper
2 tbsp. light soy sauce
1 clove of minced garlic
1 tsp. chicken powder

Mix water and powdered mustard in a small bowl. Stir in a consistent direction into paste. Put all ingredients in a mixing bottle, shake well. The better to do is, put all ingredients in a blender to blend well.

PREPARATION OF CHICKEN: Dip chicken in a big pot of boiling water, first breast, then back about 20 seconds each time. Take chicken out, drain and let stand for 5 minutes.

Use a paper towel to wipe off excess water in cavity. Sprinkle salt and pepper into the cavity. Put chicken on a rack or hang it up for brushing. Warm brushing mixture in a small saucepan, stir until well blended. Brush mixture all over chicken. Puff cornstarch lightly on chicken.

Preheat oven to 350 degrees. Place in chicken, allow 20 minutes for each pound. Baste with salad oil and turn occasionally. Cool for an hour. Bone and shred chicken in fine strips. Use skin as well.

In a wok heat up 8 cups of oil to about 400 degrees, test temperature by throwing in a piece of rice stick. The temperature is ready if the rice puffs up immediately. Throw in about 1 ounce of rice stick at a time. It should puff up instantaneously and cover the oil surface. Take out immediately. Toss lettuce, scallion, coriander leaves, sesame seed and chicken with dressing in a salad bowl. Break rice stick puffs on top of salad. Mix.