This recipe is part of the recipe for Hoisin Chicken


Makes about 4 servings


8 ounces Chinese rice vermicelli or bean threads
Vegetable oil for frying


  1. Cut bundle of vermicelli in half. Gently pull each half apart into small bunches.
  2. Heat oil in wok or large skillet over medium-high heat to 375°F. Using slotted spoon or tongs, lower a small bunch of vermicelli into hot oil.
  3. Cook until vermicelli rises to top, 3 to 5 seconds; remove immediately. Drain vermicelli on paper towels. Repeat with remaining bunches.
  4. How to Cut Chicken Chinese-Style
  5. Recipes for Chinese chicken dishes often instruct that chicken be cut into serving-size pieces. These pieces should be smaller than chicken pieces generally are cut. Following are directions for cutting a whole chicken Chinese-style. A cleaver is the best utensil for chopping a chicken, although poultry shears or a sharp knife may also be used.
  6. Place chicken, breast-side up, on heavy cutting board. Cut in half lengthwise, cutting slightly to one side of breastbone and backbone. (Cut completely through chicken to make two pieces.)
  7. Remove and discard backbone, if desired.
  8. Pull each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg to separate into drumstick and thigh.
  9. Pull each wing away from breast; cut through joint next to breast.
  10. Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones. Cut each wing into two pieces.

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