In large bowl, stir together 1/3 cup corn oil, 1/4 cup Karo syrup, 1/4 cup kikkoman soy sauce, 2 tablespoons vinegar, 1/2 cup thinly sliced green onion and tops, 1/4 teaspoon minced ginger root and 1 clove garlic, minced. Add 2 cup cooked chicken cut in thin strips to marinade. Toss to coat. Cover and refrigerate two hours. Meanwhile, poor boiling water over 1/2 pound fresh bean sprouts to cover. Let stand a few seconds, then drain. Rinse in cold water. Drain. In serving dish, arrange 5 cups thinly shredded lettuce and 1/2 cup thinly sliced radishes. Top with dean sprouts. Spoon chicken mix over sprouts. Toss and serve at once. Makes four to six servings.
For pork or shrimp salad, use 2 cups thin strips of pork or one 12 ounce package frozen shrimp, cooked and drained.