Season the chicken breasts on both sides with salt and pepper. Chicken Katsu is the crispiest chicken cutlet you can easily make at home! I'm talking about Chicken Katsu (チキンカツ), a Japanese version of chicken schnitzel.

Chicken Katsu The name "Katsu" comes from the English word "cutlet," which becomes "katsuretsu" when transliterated into. Have you tried Chicken Katsu in a Japanese restaurant? You can make this delicious boneless chicken cutlet at home. Anda bisa memasak Chicken Katsu memakai 19 bahan dan 8 langkah. Begini cara membuatnya.

Bahan-bahan memasak Chicken Katsu

  1. Siapkan Marinasi Ayam.
  2. Siapkan 1 kg Dada ayam fillet (dada ayam tanpa tulang).
  3. Siapkan 1/2 bh lemon atau 1 bh jeruk nipis.
  4. Siapkan 2 siung bawang putih dihaluskan.
  5. Kamu butuh Garam.
  6. Bunda butuh Merica.
  7. Siapkan Pelapis Ayam.
  8. Anda butuh 2 butir telur, kocok.
  9. Bunda butuh Tepung terigu.
  10. Siapkan Tepung roti.
  11. Anda butuh Salad ala H*kben.
  12. Siapkan 2 batang wortel.
  13. Siapkan 1/2 lobak putih.
  14. Siapkan Kol.
  15. Bunda butuh Gula pasir.
  16. Siapkan Cuka beras (bisa pakai cuka masak).
  17. Bunda butuh Air.
  18. Bunda butuh Mayonaise.
  19. Siapkan Saus cabai.

No need to dine out when you can make these chicken cutlets in minutes! Awesome Chicken Katsu is a crispy breaded chicken breast seasoned and dipped in Panko then lightly fried in oil until the crust becomes a golden brown. A light and savory Japanese dish! Chicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the However, preparing chicken katsu is like cooking pasta. You need to master a few basic techniques to get the. These crispy, crunchy chicken cutlets are topped with a sweet-salty tonkatsu sauce that's simply irresistible.

Cara memasak Chicken Katsu

  1. Bersihkan dada ayam, lalu potong. 1 dada ayam biasa saya potong menjadi 3 atau 4 bagian tergantung ketebalan dada ayam..
  2. Siapkan wadah yg ada tutupnya, marinasi ayam dgn perasan lemon, 1/2 sdt garam, seujung sdt merica dan bawang putih yg sudah dihaluskan. Marinasi minimal 6 jam, boleh dari malam sampai pagi..
  3. Siapkan bahan pelapis, lapisi ayam diawali dgn tepung terigu, telur, lalu tepung roti sampai semua permukaan daging tertutup tepung roti. jika sudah semua, simpan katsu di wadah tertutup dan masukkan ke freezer..
  4. Kalau mau digoreng, jika katsu beku, diamkan dulu di suhu ruang atau turunkan ke chiller 1 jam sebelum digoreng..
  5. Untuk salad ala h*kben, potong wortel dan lobak seukuran korek. Potong halus kol. Cuci bersih. Masukkan ke toples..
  6. Siapkan panci tambahkan 500ml air, lalu masukkan 5sdm gula pasir. masak sampai gula larut, matikan kompor, tambahkan cuka lalu aduk dan tes rasanya. Yg saya buat biasanya terasa manis dan agak asam..
  7. Dinginkan air larutan gula dan cuka, jika sudah dingin, tuangkan larutan ke sayuran yg sudah dicuci dan diiris. Masukkan ke chiller diamkan minimal 3 jam..
  8. Saat disajikan, tiriskan salad dari air rendaman, lalu tuangkan mayonaise dan saus cabai diatasnya..

Chicken Katsu is chicken fillet breaded with flour, egg, and Panko (bread crumbs), then deep fried, just like Tonkatsu. To make tender Chicken Katsu, the meat should be pounded with a meat mallet. Chicken katsu, fried chicken cutlets, are an obsession for chef Roy Choi of Kogi BBQ in Los For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan.

How Is Chicken Katsu Typically Served? Chicken katsu is always served with tangy tonkatsu sauce—a thick, brown Japanese barbecue sauce made with Worcestershire sauce, soy sauce, sugar. Chicken Katsu - Japanese fried chicken cutlet with panko bread crumbs. This recipe yields very crispy chicken and served with homemade Katsu Chicken katsu is served with a tonkatsu or katsu sauce.

Gampang sekali kan memasak Chicken Katsu ini? Selamat mencoba.