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.
Anda bisa membuat Chicken Katsu #FestivalResepAsia #Jepang #Ayam memakai 9 bahan dan 8 langkah. Begini cara memasaknya.
Bahan-bahan memasak Chicken Katsu #FestivalResepAsia #Jepang #Ayam
- Siapkan 250 gr ayam fillet (dada).
- Anda butuh 1 siung bawang putih (geprek).
- Kamu butuh 1/2 sdm himalayan salt *bisa diganti garam dapur biasa.
- Anda butuh Bahan untuk mengadoni :.
- Siapkan 1 btr telur (kocok).
- Siapkan 1 1/2 sdm tepung terigu serbaguna.
- Kamu butuh 2 sdm tepung roti kuning (gunakan seperlunya).
- Bunda butuh Minyak goreng.
- Siapkan Merica dan kaldu 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.
Cara memasak Chicken Katsu #FestivalResepAsia #Jepang #Ayam
- Fillet bagian dada ayam lebih tipis, ketebalan kurang lebih 1-1.5cm, jangan terlalu tipis ataupun tebal. Jika dirasa terlalu tebal, bisa di fillet pelan-pelan untuk dilebarkan. Lumuri ayam dengan bawang putih geprek, diamkan 1menit untuk menghilangkan bau amis. Biasanya waktu mencuci ayam, saya tambahkan perasan jeruk nipis, supaya bau amis’nya hilang dan pada saat dimakan tidak terasa amis..
- Lumuri lagi dengan himalayan salt, merica dan kaldu bubuk di kedua sisi ayam (atas-bawah). Tusuk ayam dng garpu di beberapa sisi supaya bumbu meresap, ini boleh di skip jika dirasa tidak perlu atau diamkan beberapa jam supaya bumbu meresap..
- Step untuk mengadoni ayam : tepung-telur kocok-tepung panir. Jika merasa ketebalan kurang, masukkan ke 2 kali ke telur kocok kemudian tepung roti..
- Step : Mengadoni ayam di telur.
- Step terakhir : melumuri ayam di atas tepung roti. Pastikan semua bagian ayam terlumuri dengan tepung roti. Simpan di kulkas kurang lebih 1jam, supaya tepung lebih menempel..
- Panaskan minyak, tunggu sampai minyak benar-benar panas (atur api, jangan besar ataupun terlalu kecil), goreng sampai kecoklatan lalu tiriskan. Ohya, jika mau disimpan di frezeer ada baiknya di goreng dulu, gorengnya jangan sampai kecoklatan, sampai warnanya agak kekuningan, dan tiriskan sampai minyak benar2 keluar, simpan di kotak dan siap disimpan di freezer. Kalau mau makan, tinggal goreng sampai kecoklatan, praktis kan..
- Chicken katsu siap dihidangkan. Cocolan nya saus tomat saja udah enak 😍👍🏼.
- Selamat mencoba 💕.
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 #FestivalResepAsia #Jepang #Ayam ini? Selamat mencoba.