Far East of Chickenย Kiev

July  2, 2021
1 Ratings
Photo by Julia Gartland. Food stylist: Ericka Martins. Prop stylist: Megan Hedgpeth.
  • Prep time 3 hours
  • Cook time 30 minutes
  • Serves 4
Author Notes

This is a Thai-inspired twist on the traditional retro dish, Chicken Kiev, and features a compound butter filled with traditional Thai flavors, including curry, Thai chili sauce, lemongrass, cilantro, peanuts, and ginger. The panko-curry breading adds a delicious crunch. —Dan Carberg

What You'll Need
  • Compound Butter
  • 12 tablespoons Unsalted Butter, Softened
  • 1 tablespoon Minced Ginger
  • 4 tablespoons Spicy Thai Chili Sauce
  • 1 teaspoon Curry Powder
  • 1 Small Onion, Diced
  • 1/2 Red Pepper, Diced
  • 3/4 cup Crushed Peanuts
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Lemongrass Paste
  • 1 tablespoon Salt
  • 2 tablespoons Chopped cilantro
  • Chicken Preparation
  • 4 Boneless, Skinless Chicken Breasts
  • pinch Salt and Pepper
  • 1/2 cup All Purpose Flour
  • 2 Eggs, beaten
  • 1 cup Panko Bread Crumbs
  • 1 tablespoon Curry Powder
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Chopped Cilantro
  • 1 Lime
  1. Compound Butter
  2. Heat skillet to medium high and add sesame oil, onions, red pepper, and peanuts. Sautee for 5 minutes. Set aside.
  3. In food processor add all of the ingredients for the first stage of this recipe, minus the sauteed ingredients. Combine until smooth. Add the sauteed ingredients and pulse, keeping some of the texture.
  4. Place in plastic wrap and roll into a log, twisting the edges of the wrap. Refrigerate for an hour.
  1. Chicken Preparation
  2. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of compound butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Chill for 90 minutes. This step is largely taken from:
  3. Set up your breading station with three bowls: 1. Four 2. Beaten eggs, 3. Panko plus curry powder Coat each breast in the flour, then the egg, and then the bread crumbs. Set aside. Heat oven to 350 degrees.
  4. Heat sesame oil and butter in large skillet to medium high and add the chicken breasts, browning on all four sides.
  5. Place on baking sheet and bake for 18 minutes. Remove from oven and garnish with cilantro and lime. Serve with jasmine rice.

See what other Food52ers are saying.

  • sdebrango
  • Dan Carberg
    Dan Carberg
  • baroqueviolincooking

5 Reviews

Can't wait to make this; this is something that would go over really well here with the guys! Congratulations on your terrific recipe! Miss you bunches! Martie
Dan C. July 2, 2021
Thanks Martie!!!
sdebrango June 23, 2021
Hi Dan; Congratulations on a wonderful recipe and making into the top 5. Just wondered if you had seen the emails I sent you?
Dan C. June 29, 2021
Hello! I am just seeing this. The emails must have gone to my spam. I'll check now. Thanks so much!
sdebrango June 29, 2021