Thursday, June 16, 2011
Chicken done my way!
I love chicken. I know I know... I am always talking about meat. The truth of the matter (don't tell anyone, ok?) is that I really am a chicken lover. If I were to have my own way the truth is I would be eating chicken, fish and mostly vegetables. I know, don't hate me.
So imagine my glee when The National Chicken Council emailed and asked if I had a favorite recipe or if I could come up with one. My first thought was of back in the day when I used to make Chicken Kiev. Shut up, I know it was an 80's thing. I had an idea (and you always know how dangerous THAT is).
Ew, ugly picture. Sorry about that. Imagine the wheels inside my brain going. What popped up in my head? Sriracha Sauce. I love my Sriracha. I wanted to meld my 80's memories with my favorite sauce and in doing so I came up with Thai Chicken Kiev (it is debatable if Srirach is really a Thai thing. Afterall it is made in Rosemead, California.)
I took the softened butter and added garlic and green onions. I also squirted a shot of lime juice in there.
Pounded out skinless and boneless chicken breast.
and got together the trinity of frying. There was egg, flour and Panko (you could use breadcrumbs).
I also put some of this Korean salt in the flour mixture. It has mugwort and weird things in it but just use salt.
Oh Dr. Food. I know you feel left out and had to pick up the camera for that artistic shot. I love you sweetie.
He is another one big guy. You are the best.
Voila! Crunch, buttery goodness (ok, usual disclaimer here for my mother: No mom we don't eat like this most nights. I just don't blog about the grilled chicken that we made)
I put them in a dish and finished them off in the oven.
There ya have it. Not a great picture but let me tell you that this was awesome. I will definately be making them again.
Thai Chicken Kiev
4 boneless, skinless Chicken Breast
1 stick butter, softened (yes, in the picture there are two sticks but I made extra to use on corn)
1 Tbl (or more depending on how hot you want it) Sriracha Sauce
3 Tbl vegetable oil
3 green onions, minced
1 Tbl garlic, minced
Juice of 1/2 lime
1 C flour
1 C panko
1 tsp salt
Preheat oven to 350
1. In food processor mix softened butter, green onions, and garlic and lime juice.
2. Using plastic wrap form a log out of butter. Put log in freezer to harden for approximately 1/2 hour.
3. Flatten chicken breast between two pieces of wax paper or plastic wrap, by pounding out to about 1/4" thickness.
4. Using hardened butter cut off a piece that will fit nicely in the thickest part of the chicken breast (about 1 inch disc) and roll chicken like a jelly roll tucking in ends. Do this with each piece of chicken.
5. Add 1 tsp of salt to flour and have bowl with egg, a bowl with flour and a bowl with panko ready for dipping.
6. Dip each piece of chicken in egg, flour and then panko.
7. Heat oil till hot. Add about 1 Tbl of the leftover Sriracha butter. Brown chicken until golden.
8. Place chicken on a cookie sheet or in a dish and finish at 350 degrees in oven. Bake about 30 minutes (or until no longer pink inside)