Chicken Kai Pa Lo
Prep time
Cook time
Total time
This recipe originally came from a Penzeys Catalog and was submitted by one of their customers Jennifer Sombutmai. I have modified the recipe by adjusting measurements and making them more specific, and I changed the meat used to speed the cooking process.
Serves: 6-8
  • 1 tablespoon canola oil
  • Half of a medium yellow onion, diced
  • 4 fresh garlic cloves, minced or pushed through a garlic press
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon ground white pepper
  • 4 boneless, skinless chicken thighs
  • 1 tablespoon chicken soup base (Penzeys sells this, I also use "Better Than Bouillon" from the store)
  • 6 cups water
  • 3 tablespoons brown sugar
  • 1 soft boiled egg per serving
  • 1½ tablespoons Chinese Five Spice
  • Chopped green onions (optional)
  1. Heat oil in a large sauce pan or dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes.
  2. While the onions are cooking, mix together the soy sauce, garlic powder and white pepper. Rub this mixture on both sides of the chicken pieces.
  3. Once the onions are translucent, add fresh garlic to the pan and cook until fragrant, about 2 minutes. Push the onions to the side of the pot a bit and add the chicken pieces to the center of the pot. Brown chicken on both sides, about 4 minutes a side.
  4. Add the soup base to the pot then pour in the water. Bring to a boil then reduce the heat to a simmer. Let cook uncovered until chicken is cooked through, about 10 minutes. I use a thermometer to check for doneness - chicken is ready at 160ยบ F.
  5. Remove chicken from the pot and shred/cut into bite-sized pieces. Add the five spice and brown sugar to the pot, stir well, then return chicken to the pot. Simmer 5-10 more minutes.
  6. Serve soup in a bowl with jasmine rice and a soft-boiled egg. Top with green onions if using.
Recipe by This Week for Dinner at