Best 4 Ken Homs Dead Easy Chicken Recipes
Are you craving a delicious and hassle-free chicken dish that will tantalize your taste buds? Look no further than Ken Hom's Dead Easy Chicken. This culinary masterpiece, created by the renowned chef and cookbook author Ken Hom, promises an explosion of flavors with minimal effort. With simple ingredients and an easy-to-follow recipe, you can whip up this delectable dish in no time, making it perfect for busy weeknights or casual gatherings.
Check out the recipes below so you can choose the best recipe for yourself!
KEN HOM'S GRILLED SOY MUSTARD CHICKEN
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- With a sharp knife trim all the fat from the chicken. Place the pieces on a platter.
- In a blender or a small-capacity food processor mix the soy sauce, mustard, garlic, fresh coriander, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste. With a spatula spread this paste evenly over the surface of each chicken thigh. Cover with plastic wrap, refrigerate and marinate one and a half hours.
- A half-hour before you are ready to grill the chicken, remove it from the refrigerator. Preheat a grill or broiler.
- Grill the chicken, turning it once, until it is brown and fairly firm to the touch, 15 to 20 minutes total cooking time. Alternatively, the chicken can be broiled in a preheated oven broiler. Serve at once.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 4 grams, Sodium 587 milligrams, Sugar 0 grams, TransFat 0 grams
KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL
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
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
KEN HOM'S CLASSIC KUNG PAO CHICKEN
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
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
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
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.
Tips:
- Mise en Place: Gather and prepare all ingredients before starting to cook. This will ensure a smooth and efficient cooking process.
- Use Quality Ingredients: The quality of your ingredients greatly impacts the final dish. Opt for fresh, organic, and free-range options whenever possible.
- Season Well: Don't be afraid to season your chicken generously. A good balance of salt, pepper, and herbs will elevate the flavor.
- Cook to the Correct Temperature: Use a meat thermometer to ensure that the chicken is cooked to the proper internal temperature. This will prevent undercooked or overcooked chicken.
- Let the Chicken Rest: After cooking, let the chicken rest for a few minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
Conclusion:
Ken Hom's Dead Easy Chicken recipes offer a diverse range of culinary experiences, catering to various tastes and preferences. Whether you're in the mood for a quick and simple weekday meal or a special occasion dish, these recipes provide a perfect starting point. With careful preparation, attention to detail, and a touch of creativity, you can create delicious and memorable chicken dishes that will impress your family and friends. Remember, cooking should be enjoyable, so relax, experiment, and have fun in the kitchen!
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