CHICKEN KIEV KATSU RECIPE - OLIVEMAGAZINE
Check out our epic chicken kiev recipe where Japanese chicken katsu meets chips ’n’ curry sauce. This indulgent recipe is easy to make and seriously comforting. Serve with a punchy quick pickle relish
Provided by OLIVEMAGAZINE.COM
Categories Meat and poultry
Total Time 30 minutes
Number Of Ingredients 18
Steps:
- For the pickle, put the rice vinegar, sugar and 50ml of water into a pan and heat, stirring, until the sugar dissolves. Put the remaining ingredients into a bowl and pour over the hot liquid. Cool, then chill for an hour.
- Cook the chicken kievs following pack instructions.
- Meanwhile, heat the vegetable oil in a pan and add the onion, carrot and a pinch of salt. Cook for 10 minutes until the onion is soft. Add the ginger and garlic, and cook for a few minutes before tipping in the flour and curry powder. Cook for another 2 minutes, while stirring. Gradually add the vegetable stock while stirring until you have a smooth sauce. Simmer for 15 minutes until thickened, then add the soy and honey, and use a hand blender to whizz until smooth.
- Serve the sauce with chips, alongside the kievs and pickled veg.
Nutrition Facts : Calories 555 calories, FatContent 28 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 6 grams fibre, ProteinContent 26 grams protein, SodiumContent 2000 milligrams of sodium
CHICKEN KIEV RECIPE | ALLRECIPES
This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.
Provided by William Anatooskin
Categories World Cuisine European Eastern European Russian
Total Time 1 hours 2 minutes
Prep Time 50 minutes
Cook Time 12 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
- Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
- When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
- In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
- In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
Nutrition Facts : Calories 485 calories, CarbohydrateContent 24.2 g, CholesterolContent 181.1 mg, FatContent 24.9 g, FiberContent 1.7 g, ProteinContent 39.9 g, SaturatedFatContent 9.4 g, SodiumContent 304 mg, SugarContent 1.2 g
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