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A delicious chicken dish that can be an appetizer or entree.
Heat approximately 2 1/2″ of oil in a wok over medium heat until a small piece of bread dropped into the oil floats and bubbles.
Mix the tempura batter according to package instructions in a shallow bowl. Put chicken pieces into the tempura batter, just enough for one batch at a time, and toss to coat. Then add chicken into the oil. Cook until the chicken is browned on all sides, roughly 5 to 6 minutes. When it’s done, remove the chicken from the oil using a slotted spoon and place it onto a paper towel lined plate. Salt to taste as the chicken is coming out of the oil. Continue cooking until all the chicken is done.
When chicken is done transfer to a large bowl and toss with the Thai sauce, cucumber and chow mein noodles. Serve immediately garnished with the green onion.