Best 3 Ken Homs Dead Easy Chicken Recipes

**Ken Hom's Dead Easy Chicken: A Culinary Journey Through Asian Flavors**

Embark on a delectable culinary adventure with Ken Hom's Dead Easy Chicken, a collection of tantalizing recipes that showcase the diverse flavors of Asian cuisine. From the vibrant streets of Bangkok to the fragrant markets of Hong Kong, this comprehensive guide invites home cooks to recreate authentic Asian dishes with ease. Featuring a symphony of spices, aromatic herbs, and fresh ingredients, these recipes promise an explosion of flavors that will transport your taste buds to the heart of Asia.

**Recipes:**

1. **Ken Hom's Dead Easy Chicken:** The namesake dish of the collection, this classic recipe presents succulent chicken stir-fried with a medley of colorful vegetables in a flavorful sauce.

2. **Kung Pao Chicken:** Experience the fiery and tangy delight of this Sichuan classic. Succulent chicken is coated in a spicy, slightly sweet sauce made with chili peppers, peanuts, and a hint of vinegar.

3. **Teriyaki Chicken:** Savor the sweet and savory harmony of this Japanese dish. Chicken is marinated in a rich teriyaki sauce, then grilled or baked to perfection.

4. **Chicken Satay:** Indulge in the aromatic and smoky flavors of this Southeast Asian favorite. Chicken skewers are marinated in a fragrant blend of spices, then grilled and served with a creamy peanut sauce.

5. **Chicken Tikka Masala:** Embark on a culinary journey to India with this creamy and flavorful dish. Tender chicken is marinated in aromatic spices and yogurt, then roasted and simmered in a rich tomato-based sauce.

6. **Chicken Curry:** Immerse yourself in the vibrant flavors of this classic comfort food. Chicken is simmered in a creamy and fragrant curry sauce, infused with a harmonious blend of spices and herbs.

Here are our top 3 tried and tested recipes!

KEN HOM'S CLASSIC KUNG PAO CHICKEN

Ken Hom's Classic Kung Pao Chicken image

This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers and plenty of garlic, scallions and ginger. Making it is not at all difficult, but it does require one fussy step: The chicken takes a dip into a combination of egg white, salt, sesame oil and cornstarch before it goes into the hot wok. This step creates a lovely crust on the chicken that sears in moisture and later serves to hold onto the savory-sweet soy-sesame sauce. The dish is quite spicy, so serve it over rice or plain pasta to foil the heat, alongside an ice cold beer.

Provided by Alex Witchel

Categories dinner, main course

Time 25m

Yield 6 servings, with leftovers

Number Of Ingredients 16

Ingredients

3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 large egg whites
2 teaspoons salt
3 tablespoons Asian sesame oil
3 tablespoons cornstarch
3 cups peanut oil
6 dried red chiles
1 1/2 cups unsalted peanuts
6 tablespoons minced garlic
1/2 cup finely chopped scallions
2 tablespoons chopped fresh ginger
1/3 cup chicken stock or canned chicken broth
1/3 cup Shaoxing rice wine or dry sherry
5 tablespoons reduced sodium soy sauce
2 teaspoons sugar
2 tablespoons Chinese black rice vinegar

Steps:

In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.

KEN HOM'S "DEAD EASY" CHICKEN

Ken Hom's

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.

Provided by Hey Jude

Categories Chicken Thigh & Leg

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb boneless skinless chicken thighs
1 tablespoon flour
1/2 cup fat-free low-sodium chicken broth
3 tablespoons rice vinegar
1 teaspoon Chinese five spice powder
5 garlic cloves, minced
2 tablespoons low sodium soy sauce
1/2 cup water
1 teaspoon canola oil

Steps:

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.

KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL

Ken Hom's stir-fried chicken with chillies & basil image

A traditional Thai dish packed with aromatic flavours, that's easy to prepare and packed with aromatic flavour

Provided by Ken Hom

Categories Dinner, Main course

Time 40m

Number Of Ingredients 9

Ingredients

2 tbsp vegetable oil
450g boneless skinless chicken thighs, cut into chunks
3 tbsp coarsely chopped garlic
3 tbsp finely sliced shallots
3 fresh green or red chillies , seeded and finely shredded
2 tbsp fish sauce (nam pla)
2 tsp dark soy sauce
2 tsp sugar
a large handful of Thai or ordinary basil leaves

Steps:

Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 2.07 milligram of sodium

Tips:

Use a large skillet: This will help to prevent the chicken from overcrowding and ensure that it cooks evenly.
Season the chicken generously: This will help to add flavor to the chicken and prevent it from becoming bland.
Use a combination of olive oil and butter: This will help to create a flavorful and crispy crust on the chicken.
Cook the chicken over medium heat: This will help to prevent the chicken from burning and ensure that it cooks evenly throughout.
Don't overcrowd the skillet: This will prevent the chicken from cooking evenly and will make it more likely to stick to the skillet.
Serve the chicken immediately: This will help to ensure that the chicken is hot and juicy when served.

Conclusion:

Ken Hom's Dead Easy Chicken is a simple and delicious recipe that is perfect for a weeknight meal. The chicken is cooked in a skillet with a combination of olive oil and butter, and is seasoned with a variety of herbs and spices. The chicken is served with a simple lemon-herb sauce. This recipe is easy to follow and produces delicious results. It is a great option for a quick and easy weeknight meal.