Sriracha Fried Chicken in lettuce leaves

Sauce

• 2 tablespoons sriracha sauce
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
  

Chicken

• 1/2 cup minced green onions
• 3 tablespoons soy sauce
• 2 tablespoons sriracha sauce
• 2 teaspoons sugar
• 2 teaspoons finely grated peeled fresh ginger
• 4 garlic cloves, finely grated
• 1 pound skinless boneless chicken thighs, cut into 1-inch cubes
  

Garnishes

• 12 large crisp romaine leaves
• 6 red radishes, trimmed, thinly sliced
• 1/2 cup (loosely packed) fresh mint leaves
• 1/2 cup (loosely packed) fresh cilantro leaves
• 1 cup rice flour
• 1 cup cornstarch
• Peanut oil or rice bran oil (for frying)
  

Directions

For the sauce whisk all ingredients in small bowl.

 

Meanwhile for the chicken whisk first 6 ingredients in medium bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 1 day. 

 

 Arrange lettuce leaves, radishes, and herbs in separate piles on large platter, leaving room for chicken and sauce. Place potato starch in another medium bowl. Working in batches, add chicken pieces to the rice-cornstarch mixture and toss to coat. Shake off the excess and transfer to baking sheet. Pour enough oil into heavy large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Working in 2 batches, fry chicken until cooked through, stirring often to separate chicken pieces, about 4 minutes. Transfer chicken to paper towels to drain.