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Japanese Amazu Chicken

(see also Amazu Sauce)

3 large eggs, lightly beaten
3/4 cup cornstarch
4 boneless, skinless chicken breast halves, cut into 1/2-inch strips
1/3 cup vegetable oil
4 cups fresh bean sprouts
1 small salad cucumber
1/3 cup thinly sliced radishes
3 tablespoons sliced green onion (reserve tops)
Amazu Sauce (recipe follows)
Toasted sesame seeds and finely chopped red pepper for garnish

Mix eggs and cornstarch in large bowl. Dip chicken into mixture, coating well. In large nonstick skillet, heat oil over medium-high heat. Add chicken, half at a time, and cook about 5 minutes or until browned. Drain on paper towels and keep warm. Bring water to a boil in large saucepan; cook bean sprouts 3 minutes; drain. Cut cucumber into thin strips with a vegetable peeler. Toss bean sprouts, cucumber, radishes and green onion; place on serving dish and arrange chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds, red pepper and green onion tops.

Makes 4 servings.




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