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 memasak Chicken katsu menggunakan 6 bahan dan 9 Langkah. Inilah cara kamu mencapai itu .

Bahan-Bahan Chicken katsu

Siapkan 4 , dada ayam fillet.
Siapkan 8 siung , bawang putih.
Siapkan 2 butir , telur.
Siapkan Secukupnya , (sepiring) tepung bumbu (me: mamasuka).
Siapkan Secukupnya , (sepiring) tepung panir kuning.
Siapkan 1/2 lt , Minyak goreng.

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.

Cara pembuatan Chicken katsu

Saya pakai Filet dada ayam dari 2 ayam ya ini, jadi ada 4 dada ayam. Dan masing2 saya potong 2 biar tipis2, jadi dapet 8 potong total.
Haluskan bawang putih dan baluri pada ayam, marinasi masukkan ke kulkas bagian chiller 15mnt-1jam. Saya gk tambah garam lg karena nanti bakal pakai tepung bumbu yg udah asin.
Siapkan telur, kocok lepas. Tepung panir, dan tepung bumbu di masing2 piring..
Note: jika tidak ada tepung bumbu, atau kalo mau bikin yg bebas msg, Untuk tepung bumbu bisa diganti terigu campur maizena ya, tambahin garam, bawang putih bubuk (boleh skip), merica (boleh skip kalau untuk anak2, biar gk pedes), kaldu bubuk non msg.
Keluarkan ayam marinasi dari kulkas, celupkan ke telur, lalu tepung bumbu (sambil ditekan2 agar tepung bumbu menempel cukup tebal), lalu telur kembali.
Dan terakhir tepung panir, lakukan sambil ditekan2 agar tepung panir menempel cukup tebal. Lakukan hingga ayam habis.
Stock chicken katsu bisa disimpan di kulkas bagian freezer dan digoreng saat mau dimakan agar selalu kriuk2 pas makan 😋.
Saat menggoreng: panaskan minyak cukup banyak agar chicken katsu bisa kriuk (cukup untuk membuat chicken katsu tenggelam semuanya). Panaskan di api sedang cenderung kecil agar kuningnya bagus dan matang sampai dalam. Goreng 1x balik saja agar tidak terlalu menyerap minyak. Goreng hingga kekuningan.
Chicken katsu bisa dihidangkan dgn saos sambel/mayonise/saos asam manis/saos telur asin. Sesukanya aja ya 😁.

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.