1/7 Photos of Ken Hom's "dead Easy" Chicken
Hey Jude's Note:
This is a great 'after work' recipe for 2 people. My husband and I like this over rice with some steamed broccoli. I found this Ken Hom recipe in the Chicago Tribune last year.
My Private Note
Units: US | Metric
- 1Remove as much fat as possible from chicken thighs. Place flour on a plate and roll chicken in flour, shaking off excess. Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl.
- 2Heat oil in a wok or skillet over high heat until smoking. Brown chicken on all sides, about 2 minutes. Add sauce and lower heat to medium.
- 3Simmer 25 minutes, turning chicken a few times. Liquid should be just at the bubbling stage. The sauce will boil down to a glaze. Serve over rice.
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Nutritional Facts for Ken Hom's "dead Easy" Chicken
Serving Size: 1 (328 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 266.4
- Calories from Fat 84
- Total Fat 9.3 g
- Saturated Fat 1.9 g
- Cholesterol 141.6 mg
- Sodium 701.1 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 0.3 g
- Sugars 0.4 g
- Protein 36.4 g
The following items or measurements are not included:
Chinese five spice powder