📝 About This Recipe
A sophisticated Yoshoku reimagining of the classic European favorite, this dish blends the buttery indulgence of Chicken Kiev with the light, airy crunch of Japanese Panko. Inside each golden-brown fillet lies a molten core of aromatic garlic butter infused with savory white miso and fresh shiso leaves. It is a perfect harmony of textures and flavors, capturing the unique fusion spirit of Japanese-Western cuisine.
🥗 Ingredients
The Compound Butter
- 1/2 cup Unsalted butter (softened at room temperature)
- 3 cloves Garlic (finely minced)
- 1 teaspoon White miso paste (adds a deep umami flavor)
- 4-5 pieces Fresh shiso leaves (finely chopped; can substitute with parsley)
- 1 teaspoon Lemon juice (freshly squeezed)
The Chicken
- 4 pieces Chicken breasts (boneless and skinless)
- 1/2 teaspoon Salt and white pepper (to taste)
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten well)
- 1.5 cups Panko breadcrumbs (Japanese style for maximum crunch)
- 2 cups Vegetable oil (for shallow frying)
For Serving
- 2 cups Green cabbage (finely shredded and soaked in ice water)
- 1 Lemon (cut into wedges)
- 2 tablespoons Tonkatsu sauce (optional for drizzling)
👨🍳 Instructions
-
1
In a small bowl, combine the softened butter, minced garlic, miso paste, chopped shiso, and lemon juice. Mix until smooth and well incorporated.
-
2
Place the butter mixture onto a piece of plastic wrap and shape it into a small log. Freeze for 20-30 minutes until very firm.
-
3
While the butter chills, prepare the chicken. Butterfly each breast by cutting horizontally almost all the way through, then open it like a book.
-
4
Place the chicken between two sheets of plastic wrap and gently pound with a meat mallet until it is an even 1/4-inch thickness. Be careful not to tear the meat.
-
5
Season both sides of the flattened chicken with salt and white pepper.
-
6
Remove the butter from the freezer and cut it into 4 equal pieces. Place one piece of butter in the center of each chicken breast.
-
7
Fold the sides of the chicken over the butter, then roll it up tightly to ensure the butter is completely sealed inside. Wrap each roll tightly in plastic wrap to maintain the shape.
-
8
Refrigerate the wrapped chicken rolls for at least 30 minutes. This step is crucial to prevent the butter from leaking out during frying.
-
9
Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with Panko breadcrumbs.
-
10
Unwrap the chilled chicken. Dredge each roll in flour, dip into the egg, and finally coat thoroughly with Panko. For extra insurance against leaks, dip in egg and Panko a second time.
-
11
Heat vegetable oil in a deep skillet to 340°F (170°C). The oil should be deep enough to reach halfway up the chicken.
-
12
Carefully place the chicken rolls in the oil. Fry for 3-4 minutes per side until the crust is a deep golden brown and the internal temperature of the chicken reaches 165°F (74°C).
-
13
Drain the chicken on a wire rack for 3-5 minutes before serving. This allows the heat to even out and prevents the crust from becoming soggy.
💡 Chef's Tips
Always use cold butter when stuffing the chicken to ensure it doesn't melt before the chicken is sealed. If you find any holes in the chicken after pounding, patch them with a small piece of meat to prevent the butter from escaping. Double-breading (Egg -> Panko -> Egg -> Panko) creates a thicker, sturdier shell that is signature to high-quality Yoshoku dining. Use a thermometer to ensure the oil stays at 340°F; if the oil is too hot, the Panko will burn before the chicken is cooked through.
🍽️ Serving Suggestions
Serve alongside a mountain of crisp, shredded cabbage for a refreshing textural contrast. Pairs beautifully with a bowl of hot Japanese short-grain rice and a simple miso soup. A side of Japanese hot mustard (karashi) adds a lovely pungent kick to the rich butter. Enjoy with a chilled glass of dry Sake or a crisp Japanese lager to cut through the richness of the dish.