1/4 cup hoisin sauce
1/4 cup water
1 1/2 tablespoons soy sauce
1/2 teaspoon finely grated peeled fresh ginger
4 radishes, halved lengthwise and cut crosswise into slices
2 scallions, cut into 1/4-inch thick slices
3/4 bunch watercress, stems discarded
3/4 cup fresh bean sprouts
1 lb. boneless chicken thighs with skin
2 tablespoons flour
2 tablespoons cornstarch
1 cup vegetable oil for frying
Whisk together hoisin sauce, water, soy sauce, and ginger in a small bowl.
Chill radishes, scallions, watercress, and bean sprouts into a separate bowl.
While vegetables are chilling, pat chicken dry and season with salt. Cut into 1/4-inch-thick strips, without removing skin. Stir together flour and cornstarch and add chicken, tossing until coated well. Heal oil in a 12-inch skillet over moderately high heat until hot but not smoking, then fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 inches. Transfer with a slotted spoon to paper towels to drain.
Toss chicken with three fourths ginger dressing. Toss vegetables with remaining dressing anid combine with chicken.
Note: watercress is not always available, so substitute with a tender lettuce like Boston.