1 cup tempura or light batter mixed as per package instructions
2 chicken breast cut into small chunks
Salt to taste
Canola oil for frying
Green onion, green ends only, sliced for garnish
Heat approx. 2½" oil in a wok until a small piece of bread floats and bubbles. Coat chicken pieces in tempura, just enough for one batch at a time, add to oil. Remove onto a paper towel lined plate. Salt to taste coming out of the oil. Continue cooking until all the chicken is done.
When chicken is done transfer to a large bowl, toss with the VH Thai sauce, cucumber and chow mein noodles. Serve immediately garnished with the green onion.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/vh-tour-sweet-thai-chili-chicken/