Resep: Selera Chicken katsu

Kumpulan Berbagai Resep Makanan Indonesia

Chicken katsu. This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

Chicken katsu Have you tried Chicken Katsu in a Japanese restaurant? You can make this delicious boneless chicken cutlet at home. No need to dine out when you can make these chicken cutlets in minutes! Kamu dapat memasak Chicken katsu menggunakan 14 bahan dan 8 Langkah. Inilah cara kamu mencapai itu.

Bahan-Bahan Chicken katsu

  1. Siapkan 350 gram , Dada Ayam Fillet.
  2. Siapkan 1/2 Buah , Jeruk Nipis.
  3. Siapkan 3 siung , Bawang Putih atau 3 Sendok Baceman Bawang Putih.
  4. Siapkan 1/2 sdt , garam.
  5. Siapkan 1 sdt , kaldu jamur (totole).
  6. Siapkan 1 sdt , lada bubuk.
  7. Siapkan , Wadah 1.
  8. Siapkan 6 sdm , Tepung Terigu atau Tepung Serbaguna.
  9. Siapkan 3 sdm , Tepung Maizena.
  10. Siapkan 1 sdt , garam.
  11. Siapkan , Wadah 2.
  12. Siapkan 2 Butir , Telur Kocok Lepas.
  13. Siapkan , Wadah 3.
  14. Siapkan 10 sdm , Tepung Roti.

Chicken Katsu (チキンカツ) is a variation on Tonkatsu, which uses chicken instead of pork. The name "Katsu" comes from the English word "cutlet," which becomes "katsuretsu" when transliterated into. 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.

Langkah-langkah pembuatan Chicken katsu

  1. Cuci Dada Ayam dengan air mengalir lalu tiriskan.Kucuri dengan 1/2 Jeruk Nipis dan beri air hingga menutupi.Diamkan kurang lebih 10 menit.Tiriskan,cuci lagi dan sisihkan.
  2. Potong dada ayam memanjang dan lebar lalu pukul halus dengan ulekan..
  3. Campurkan Baceman Bawang Putih dengan kaldu jamur, garam, dan lada atau Ulek 3 siung bawang putih,kaldu jamur,garam dan lada dalam 1 wadah..
  4. Lumuri ayam 1 persatu dengan campuran bacem bawang putih dll tadi.Marinate atau diamkan 15 menit agar meresap..
  5. Siapkan wadah 1,wadah 2, wadah 3 di piring atau wadah kering..
  6. Celupkan 1 persatu ayam yang sudah di marinate ke wadah 1, wadah 2, wadah 3 sampai tertutup sempurna.Lalu pindahkan ke wadah thinwall atau semacamnya.Diamkan 15 menit agar tepung roti melekat dengan sempurna..
  7. Boleh dijadikan frozen stock ya lalu goreng di Deep Oil atau menutupi semua lapisan ayam.Gunakan api kecil saja dan masukkan ayam kedalam minyak ketika minyak sudah panas agar tidak ambyar..
  8. Goreng sampai ke-emasan.Sajikan dengan Wortel dan Buncis Rebus dan Saus Sambal..

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. 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! Keep in mind that the breading Chicken Katsu is perfect for making ahead and freezing. After frying the chicken, let it.