8 boneless, skinless chicken thighs
1½ cups Ying's Kungpao Sauce, divided
½ cup cornstarch
1 cup vegetable oil
Asian Potato Salad
2 medium potatoes
1 small kohlrabi
1 small Honey Crisp or Granny Smith apple
2 fresh Thai chilis or red peppers, cut into thin strips
1 tablespoon chopped green onions
2 tablespoons chopped cilantro
1 tablespoon fish sauce
1½ tablespoons brown sugar
2 tablespoons fresh lime juice
Salt to taste
2-3 tablespoons crushed roasted peanuts
For the chicken: Trim excess fat off chicken thighs, then rub them with ¾ cup Ying's Kungpao Sauce and place them in a zip-lock bag. Let them marinate for at least 1 hour in the refrigerator.
Remove chicken from the bag and roll it in cornstarch on a plate to apply a thin coating. Gently pat off any excess starch.
Heat oil in a skillet or frying pan over medium-high heat, and pan fry chicken thighs 3 to 4 minutes each side or until they are done and turn golden brown. Allow chicken thighs to cool for 2 minutes.
Meanwhile in a sauce pan over medium heat, thin the remaining ¾ cup Ying's Kungpao Sauce with ¼ cup cold water. Stir until well blended, then remove from heat.
For the potato salad: Peel potatoes and kohlrabi. Cut apples, potatoes and kohlrabi into thin slices, then into thin strips. Soak potato strips in cold water.
Boil 3 cups water in a pot, blanch potatoes in hot water for 2 minutes or until potatoes turn translucent. Drain and rinse in cold water. Drain again and place potatoes in a serving bowl, add kohlrabi, apple, hot chilis, green onions and cilantro.
In a mixing bowl combine fish sauce, sugar, lime juice and salt. Drizzle over potato salad. Toss to mix.
To serve: Cut each chicken thigh into 3-4 to slices and place on a serving plate or platter. Drizzle the sauce over the chicken thighs. Serve a helping of salad on the side; garnish with crushed peanuts..
Serves four to six.
Ying Stoller, Ying's Kitchen