Spicy Thai Chicken Kiev

Ingredients:

  • 4 large boneless chicken breasts (skin on)
  • 2 eggs
  • 7 ounces all-purpose flour
  • 7 ounces panko breadcrumbs
  • 35 fluid ounces canola oil
  • Garlic Butter
    • 1 teaspoon shrimp paste (roasted)
    • 1 bird’s eye chili (deseeded, optional)
    • 1 garlic clove
    • 1 large banana shallot (finely diced)
    • 1 teaspoon coconut palm sugar
    • 2 tablespoons lime juice
    • 9 ounces unsalted butter
    • 2 tablespoons cilantro (chopped)

Directions

To make the garlic butter, blend all the ingredients, except the cilantro, together in a food processor until smooth, then mix in the chopped cilantro. Set aside.

Using a sharp knife, make an incision in the side of the chicken breasts without going all the way through to the other side.

Divide the garlic butter into 4 portions and pack each portion into the chicken pockets. Pull the flesh over the butter to seal and chill in the refrigerator for at least 1 hour.

Preheat the oven to 350° F.

Beat the eggs in a bowl, then place the flour in a second bowl and add the panko breadcrumbs to a third.

Dip each chicken breast first into the flour, shaking off excess, then dip into the egg and finally dip into the breadcrumbs until the chicken is evenly coated on both sides. Return to the refrigerator for 30 minutes.

Heat the oil in a wok or deep saucepan to 320° F, or until a cube of bread dropped in sizzles in 30 seconds.

Deep-fry the chicken in pairs for 3-4 minutes on each side, or until golden brown.

Remove and place the chicken Kievs on a baking tray and bake for 8-10 minutes until cooked through.

Serve with a crunchy green salad or fries.

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