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.
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 harus Chicken Katsu menggunakan 19 bahan dan 8
Langkah. Inilah cara kamu mencapai itu.
Bahan-Bahan Chicken Katsu
- Siapkan , Marinasi Ayam.
- Siapkan 1 kg , Dada ayam fillet (dada ayam tanpa tulang).
- Siapkan 1/2 bh , lemon atau 1 bh jeruk nipis.
- Siapkan 2 siung , bawang putih dihaluskan.
- Siapkan , Garam.
- Siapkan , Merica.
- Siapkan , Pelapis Ayam.
- Siapkan 2 butir , telur, kocok.
- Siapkan , Tepung terigu.
- Siapkan , Tepung roti.
- Siapkan , Salad ala H*kben.
- Siapkan 2 batang , wortel.
- Siapkan 1/2 , lobak putih.
- Siapkan , Kol.
- Siapkan , Gula pasir.
- Siapkan , Cuka beras (bisa pakai cuka masak).
- Siapkan , Air.
- Siapkan , Mayonaise.
- Siapkan , Saus cabai.
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
- Bersihkan dada ayam, lalu potong. 1 dada ayam biasa saya potong menjadi 3 atau 4 bagian tergantung ketebalan dada ayam..
- 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..
- 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..
- Kalau mau digoreng, jika katsu beku, diamkan dulu di suhu ruang atau turunkan ke chiller 1 jam sebelum digoreng..
- Untuk salad ala h*kben, potong wortel dan lobak seukuran korek. Potong halus kol. Cuci bersih. Masukkan ke toples..
- 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..
- 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..
- Saat disajikan, tiriskan salad dari air rendaman, lalu tuangkan mayonaise dan saus cabai diatasnya..
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.