Crispy Thai-style Chicken

Serves 4 to 6

Marinade
2 heaping tablespoons minced fresh lemongrass
6 large garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons fish sauce, preferably Tiparos
1 teaspoon Hawaiian or kosher salt
1/2 cups chopped green onions, including some green tops
2 tablespoons minced fresh cilantro
1/2 cup mochiko sweet rice flour or all-purpose flour
2 tablespoons cornstarch
2 egg whites

3 pounds boneless skinless chicken breasts or thighs
2 tablespoons peanut oil

Dressing
1 cup plain rice wine vinegar
1/2 cup water
1/2 cup sugar
1/4 cup fish sauce, preferably Tiparos
2 Hawaiian or Thai chilies, or sambal olek, to taste

Garnish
4 to 6 handfuls (4 to 6 ounces) mixed baby greens
4 tablespoons minced fresh cilantro
12 fresh cilantro leaves
4 tablespoons basil leaves, shredded

To make the marinade and chicken: In a large bowl, combine all the marinade ingredients and mix well. Add the chicken and stir to coat. Cover and marinate overnight. Remove from the marinade and drain. In a large saute pan or skillet over medium-high heat, heat the oil and saute the chicken for 7 to 10 minutes on each side, or until browned. The meat should be opaque throughout and the juices should run clear.

To make the dressing: Combine all ingredients in a bowl and mix well.

To serve: Arrange the chicken on a mound of baby greens. Garnish with herbs and drizzle with the dressing.