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.
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.
Bunda bisa buat Chicken Katsu menggunakan 15 bahan dan 14 langkah. Begini caranya.
Bahan-bahan buat Chicken Katsu
- Anda butuh 2 buah Dada ayam.
- Siapkan 16 sendok makan Tepung terigu.
- Siapkan 8 sendok makan Tepung bumbu serba guna.
- Siapkan 1 sdt Kaldu ayam bubuk.
- Bunda butuh 1/2 sdt Merica bubuk.
- Bunda butuh 1/2 sdt Ketumbar bubuk.
- Siapkan 250 gram Tepung roti.
- Anda butuh Minyak untuk menggoreng.
- Bunda butuh 3 butir Telur ayam.
- Siapkan 2 buah Jeruk nipis.
- Kamu butuh Bumbu marinasi.
- Siapkan 5 siung bawang putih.
- Kamu butuh 3 sdm saos teriyaki.
- Siapkan 1 sdm kecap asin.
- Anda butuh 1/2 sdt merica bubuk.
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.
Instruksi untuk buat Chicken Katsu
- Fillet dada ayam...cuci...kemudian iris daging ayam tipis-tipis dan pukul2 daging ayam dengan pemukul daging atau ulekan. setelah itu balur dengan air jeruk nipis..
- Untuk bumbu marinasi...haluskan bawah putih...kemudian campur dengan saos teriyaki, kecap asin dan 1/2 sdt merica bubuk...aduk sampai merata..
- Balurkan bumbu marinasi ke daging ayam secara merata kemudian masukkan ke dalam wadah dan simpan di lemari es selama kurang lebih 3 jam.
- Setelah kurang lebih 3 jam...persiapan untuk menggoreng.
- Camput tepung terigu, tepung bumbu, kaldu ayam bubuk dan merica bubuk, ketumbar bubuk. Aduk sampai merata..
- Kocok lepas telur.
- Panaskan minyak dalam penggorengan anti lengket.
- Ambil 1 potong daging ayam, masukkan dalam tepung. Baluri tepung sampai merata.
- Kemudian masukkan dalam kocokan telur, basahi sampai merata..
- Setelah telur merata masukkan dalam tepung roti. Baluri daging dengan tepung roti secara merata..
- Goreng dalam minyak yang sudah panas. Minyak harus benar2 panas supaya krispi di luar. Gunakan api sedang. Setelah kurang lebih 2,5 menit balikkan. Tunggu kembali selama kurleb 2,5 menit. Setelah kecoklatan, Angkat dan tiriskan..
- Ulangi sampai daging habis. Sekali menggoreng jumlah daging bisa disesuaikan antara lebar penggorengan dan lebar daging..
- Setelah minyak tiris potong2 dengan lebar kurang lebih 2 cm. Chicken katsu siap dihidangkan.
- Jika tepung dan telur tersisa tinggal campurkan...tambah air...dan sayur...digoreng jadi bakwan..
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 bukan membuat Chicken Katsu ini? Selamat mencoba.