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 buat Chicken Katsu #freezerfriendly memakai 16 bahan dan 5 langkah. Begini cara buatnya.
Bahan-bahan buat Chicken Katsu #freezerfriendly
- Anda butuh 200 gram fillet dada ayam.
- Anda butuh 1/2 sdt garam.
- Kamu butuh 1/4 sdt bawang putih bubuk.
- Siapkan 1/4 sdt ketumbar bubuk.
- Bunda butuh 1/8 sdt merica bubuk.
- Siapkan 2 sdm mirin atau 1/2 sdt gula + 1/2 sdt air jeruk nipis/lemon.
- Siapkan 1/8 sdt kaldu jamur atau penyedap.
- Siapkan Pelapis.
- Siapkan secukupnya Tepung roti.
- Siapkan secukupnya Tepung maizena.
- Siapkan Telur kocok.
- Siapkan 1 butir telur.
- Siapkan 1/8 sdt garam.
- Anda butuh 1/8 sdt merica.
- Anda butuh 1/8 sdt bawang putih bubuk.
- Siapkan secukupnya Minyak goreng.
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 buat Chicken Katsu #freezerfriendly
- Iris tipis 6 bagian dada ayam. Geprek dengan menggunakan ulekan agar melebar. Tambahkan bumbu rendaman, aduk aduk Dan simpan di kulkas dalam keadaan tertutup selama 3 jam ato lebih baik seharian. Siapkan telur dan tambahkan bumbunya, kocok lepas..
- Gulingkan ayam yang sudah dibumbui kedalam tepung maizena. Lalu masukkan dalam kocokan telur, dan terakhir dalam tepung roti..
- Goreng ayam dengan minyak yang sudah panas dengan api sedang selama 2 menit setiap sisinya..
- Jika ayam akan di bekukan, cukup goreng selama 1 menit setiap sisinya. Walaupun hanya 2 menit digoreng tapi karena cukup tipis, daging ayamnya mateng sampai dalam ya Buibu..
- Jika akan dibekukan, pastikan ayam sudah benar-benar dingin baru dibungkus dengan plastik wrap/ aluminium foil/ plastik kiloan sesuai porsi dengan rapi. Jangan lupa cantumkan nama makanan dan tanggal pembuatannya ya. Ayam yang sudah rapi bisa dimasukkan kedalam kontainer lagi ato langsung disimpan di freezer. Ayam yang sudah di defrost/ dicairkan es nya bisa digoreng kembali selama 1 menit setiap sisinya..
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.
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