Chicken Katsu Yummi. 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 (Japanese chicken schnitzel or chicken cutlet) is usually served with the sweet and However, preparing chicken katsu is like cooking pasta.
You need to master a few basic techniques.
Chicken Katsu - Japanese fried chicken cutlet with panko bread crumbs.
Kamu dapat memasak Chicken Katsu Yummi menggunakan 6 bahan dan 5
Langkah. Inilah cara kamu mencapai itu.
Bahan-Bahan Chicken Katsu Yummi
- Siapkan 1/2 kg , ayam dada.
- Siapkan 1 bungkus , ladaku.
- Siapkan 1 , telur ayam.
- Siapkan secukupnya , garam.
- Siapkan , tepung terigu.
- Siapkan , tepung panir.
Katsu sauce can be purchased at Japanese or Asian stores, but you can also make homemade tonkatsu or katsu sauce. Chicken Katsu (チキンカツ) is a delicious alternative to the more traditional Tonkatsu (pork cutlet). Breaded with panko, these Japanese-style cutlets are shatteringly crisp on the outside and juicy on. Make the best Japanese Chicken Katsu and Tonkatsu sauce with this easy recipe.
Cara pembuatan Chicken Katsu Yummi
- Fillet ayam dada, jangan terlalu tipis ataupun ketebelan..
- Lumuri ayam fillet dengan garam dan lada, setelah selesai simpan dalam wadah dan masukkan kulkas kurang lebih 30 menit..
- Masukan ayam fillet ke dalam kocokan telur, lalu ke tepung terigu kering, lalu ke kocokan telur lagi, kemudian yang terakhir ke panir..
- Goreng ayam dengan kematangan sesuai selera..
- Chicken Katsu siap dihidangkan dengan saus dan mayonaise..
Have you tried Chicken Katsu in a Japanese restaurant? You can make this delicious boneless chicken cutlet at. Chicken katsu, also known as panko chicken, or tori katsu (torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs which is also popular in Australia, Hawaii, London, California, and other areas of the world. 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!