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Scraps: Julie Lin

In this episode of Scraps we are joined by Julie Lin, Owner of Julies Kopitiam. Julie shows us how to cook Chicken Katsu Kievs.

Glasgow Science Centre’s Scraps campaign aims to highlight food waste as an issue relevant to climate change that anyone can engage with at home and empower the viewer to get creative in the kitchen

Working with Zero Waste Scotland’s ‘Love Food, Hate Waste’ campaign and some of Scotland’s most exciting and talented chefs, we are showcasing fun, quick and simple methods to reduce food waste at home.

Scraps encourages people to love the food they buy and this includes tips for better food storage, meal planning and preparation tips that show love to your leftovers.

Show us your meals by tagging #OurWorldOurImpact

You can find the recipe card for Julie's Chicken Katsu Kiev below.

Keep your eyes peeled for more Scraps videos on the Our World Our Impact Hub.

Follow Julies Kopitiam on Twitter @JuliesKopitiam

RECIPE CARD

You can find the ingredients list and the method below, please click to expand.

Ingredients

For the Katsu Curry Sauce 

  • 1 tbsp vegetable oil 

  • 1 white onion 

  • 5 cloves of garlic 

  • 2-3cm ginger  

  • 2 boiled carrots (any leftover vegetables will do) 

  • 1 pear (can be substituted with apple) 

  • Assorted fruit and vegetable peelings  

  • 2 tbsp plain flour 

  • 1 heaped tbsp madras curry powder 

  • 600ml chicken stock 

  • ½ tbsp sugar 

  • 1 tbsp dark soy sauce 

  • 3 tbsp coconut milk 

For the Chicken Kiev 

  • 4 chicken breasts 

  • 100g butter 

  • 1 handful of herbs 

  • 5 cloves of garlic 

  • 100g flour 

  • 2 large eggs 

  • 75g panko breadcrumbs 

  • 75g stale bread blitzed into breadcrumbs 

  • Steamed rice for four people.  

Method

  • Finely mince garlic and herbs and mix into 100g of room temp butter. Transfer butter onto clingfilm and wrap into a sausage shape. Set aside in the freezer to firm up for at least one hour and up to overnight.  
  • Cover chicken breasts with clingfilm and beat with a rolling pin until about ¼ inch thick.  
  • Take the herb butter out of the freezer and cut into four equal pieces and place in the centre of each chicken breast.  
  • Fold the narrowest part of each chicken breast up and over forming a tight pocket around the butter. Gather the remaining sides of each chicken breast to the centre to form a round ball.  
  • Tightly wrap each chicken breast ball in clingfilm and chill in the freezer until it is slightly firm and holds its own shape, about 30 minutes while you make the curry sauce.  
  • Heat 1 tbsp vegetable oil in a large saucepot over medium heat. Sautee the roughly chopped onion, ginger and garlic until soft and fragrant.  
  • Now add 2 tbsp plain flour and 1 tbsp curry powder and cook out for a minute before adding 600ml of chicken stock and 200ml of water as well as your carrots, fruit, and vegetable peelings and simmer until softened.  
  • Blitz until smooth, add three tablespoons of creamy coconut milk, and season with soy sauce and sugar. Cover and set aside on lowest heat setting and keep warm until ready to serve.  
  • Heat oil in a deep fryer or large saucepan to 160 degrees. 
  • Set out flour, 2 beaten eggs and breadcrumbs in three separate bowls to bread the chicken.  
  • Remove the chicken kievs from the freezer unwrap and, one at a time, dredge through the flour, egg wash and breadcrumbs until evenly coated.  
  • Working in batches, so as to not lower the temperature of the oil, carefully place the chicken in the hot oil, gathered side down. Fry for 12 to 15 minutes, turning every 2 to 3 minutes for even cooking. You will know the chicken is done when evenly browned and an instant read thermometer reads 75 degrees.  
  •  Let rest for 5 minutes before serving with steamed rice and the warm katsu curry sauce. 
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