Home > Asian > Yang Kee Noodle’s Firecracker Chicken

Yang Kee Noodle’s Firecracker Chicken

January 17, 2010 Leave a comment Go to comments

Yang Kee Noodle’s Firecracker ChickenFood & Dining Magazine

1 lb fresh lo mein or dried egg noodles
1 cup walnut halves
2 tablespoons soy sauce (Kikkoman brand)
1/4 cup white sugar
1/2 cup Korean red bean chili paste (Wei Chuan brand)
2 teaspoons dry Sherry or Chinese cooking Sherry (Shaoxing brand)
2 teaspoons sesame oil (Kadoya brand)
2 tablespoons rice vinegar (I use Marukan brand)
1/2 cup grapeseed or safflower oil
1 cup Chinese rice vermicelli noodles
1 lb boneless chicken breast, sliced thin
4 cups broccoli florets
1 1/3 cup onions, diced
1 1/3 cups water chestnuts, diced
1 cup chicken broth

1. Cook lo mein egg noodles according to package instructions. Strain noodles and set aside. Toast walnuts on a hot dry skillet or on a cookie sheet in a hot oven until they are aromatic, but take care that they don’t burn. Set aside.
2. Place soy sauce, sugar, chili paste, Sherry, sesame oil, and rice vinegar in a saucepan and bring to a simmer over low heat. Simmer for five minutes, stirring often. Turn off heat and reserve this sauce.
3. Heat the grapeseed oil or safflower oil to 425 degrees in a deep fryer or large stockpot. (It’s okay to substitute peanut oil if you wish, although it will change the flavor from the Yang Kee Noodle version. Do not use olive oil or canola oil, which will impart non-Asian flavors.) Break the rice vermicelli into pieces and drop them into the hot oil. they will instantly expand and puff up. Remove immediately, and drain on paper towels.
4. Reheat the oil in a wok or large skillet. When it’s sizzling, add the sliced chicken breast pieces and stir-fry until the the chicken is opaque and just beginning to brown. Add the broccoli, onions, and water chestnuts and stir. Add the chicken broth and simmer until the vegetables are cooked. Add the reserved soy sauce mixture and the reserved lo mein egg noodles, stirring well, until all ingredients are hot. Garnish with the reserved fried rice vermicelli and toasted walnuts, and serve.

Note: This was originally published in the Fall 2006 issue of Food & Dining Magazine. I have indicated which brands of ingredients were used based upon the pictures in the article. I’ve seen most of these ingredients at the Viet Hua Super Market at 7100 Preston Highway. Valu Market at 5301 Mitscher Avenue may also carry some these, the sesame oil specifically. There is another Asian grocery in Lyndon and a few others on 3rd Street near Iroquois Manor that may also be of use.

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