Ken Hom's "dead Easy" Chicken

"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."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
photo by KateL photo by KateL
photo by KateL photo by KateL
Ready In:




  • Remove 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.
  • Heat 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.
  • Simmer 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.

Questions & Replies

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  1. evewitch
    We thought this was absolutely dynamite! The flavor was so intense and unique. I will definitely make this again.
  2. I'mPat
    I really thought I would love this ricepe but it was good (the DM and DS devoured theirs) but there was something in the taste that left me puzzled and well thinking I have a beautiful piece of moist chicken but the taste is just not right (timing for the recipe is perfect).. Thank you Hey Jude for a recipe I will try again but with some tweeking to suit me, made for I Recommend on KateL's recommendation.
  3. Deepfreeze-27
    We didn't really love this dish, it was just okay. While the chicken was moist, the flavors just didn't do it for us and we won't likely make it again. Maybe we're not really five spice people.
  4. RebelQueen
    I was gifted 4 bottles of Chinese Five spice and was looking for ways to use it up. I was hesitant because the first review I read was negative but I read the others and when I got to "Uncle Bill's" I knew it was a keeper. He know's his stuff. (I'm a secret admirer of his, LOL). Anyway, I changed the amount to feed 8 and it was not enough!! They would have licked their plates if they could have it was that good. Needless to say this will be in permanent rotation in our house. LOVE, LOVE, LOVE this for its ease of preparation, taste, and overall feeling of satisfaction I get when I make a "gourmet" meal on the cheap!!! Really is restaruant quality!!!!
  5. susanratz
    So sorry to be a party pooper, but we really didn't like this. I've used five spice powder before successfully, but it just seemed to over-power this dish. I followed the recipe exactly and cooked it a wok. My sauce didn't ever get to a glaze stage, even after cooking a little longer than suggested.


  1. chefdownunda
    This chicken is DELICIOUS. Sadly, I had to substitute cidar vinegar for the rice vinegar, and I also used chicken breast, however whatever I ended up making tasted great! The sauce doesn't really boil down to a glaze, just a kind of not-thick liquid. My suggestion is to make DOUBLE the amount so you can have plenty to enjoy.



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