Thursday’s lunch was a stop at China Way for Korean-Chinese standard, gan pong ji. Called kan pung gi in Korean, the menu lists it as “Fried chicken in spicy garlic sauce, $10.95”.
A serving turned out to be a dozen gargantuan chicken wings. Where are these outsized wings coming from?
The unbattered wings were deep-fried then braised in garlic sauce and tossed with dried red chile pods, minced garlic, chopped scallions, and totally unnecessary (frozen) peas and carrots. For fried chicken skin lovers, the sturdy crunch of these giants will be nirvana. Some pockets of yellow fat remained under the thick skin of a few pieces. The sauce is mildly sweetened, not as honeyed as San Tung’s or most other versions I’ve tried. And this dish could have used more spice and salt in the balance.
For more heat, each table has an armamentarium of spicy stuff --- kimchee, chile paste and red chile flakes.
Most of the other tables had noodles of some kind. Several news articles with photos of the chef hand-pulling noodles decorate the walls, and my waitress said that he’ll do demonstrations some times. Noodle preps are the go-to dish here, but don’t hesitate to order the wings too.
China Way Restaurant
3475 El Camino Real
Santa Clara, CA 95051
Noodle report by anyhow
ZJM @ Fortune Cookie (李叔叔快餐) in San Jose (when China Way was under reconstruction)