Chiken Katsu. This is my family recipe for Chicken Katsu – Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets insteadchicken. 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 membuat Chiken Katsu menggunakan 6 bahan dengan 8 langkah sederhana. Berikut cara bikinnya.
Bumbu-bumbu yang harus disediakan untuk membuat Chiken Katsu
- Dibutuhkan 500 gr Ayam Filet (me bagian dada).
- Dibutuhkan 250 gr tepung terigu.
- Sediakan 2 butir telur.
- Dibutuhkan 200 gr tepung panir (roti).
- Sediakan 1 sdt penyedap rasa.
- Dibutuhkan Secukupnya minyak untuk menggoreng.
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 (チキンカツ) is a variation on Tonkatsu, which uses chicken insteadpork. The name "Katsu" comes from the English word "cutlet," which becomes "katsuretsu" when transliterated into.
instruksi membuat Chiken Katsu
- Cuci bersih ayam filet lalu lumuri dengan perasan air jeruk kemudian bilas kembali dan potong membentuk kotak ataupun sesuai selera yang penting agak melebar.
- Kemudian siap kan bahan bahan di dalam wadah kocok lepas 2 butir telur beri sedkit penyedap rasa.
- Aduk tepung terigu dan penyedap rasa sampai tercampur rata.
- Ambil satu potongan ayam masukan ke dalam tepung lalu masukan ke dalam telur terahir ke dalam tepung panir agak di tekan tekan supaya tepung nya menempel sempurna.
- Lakukan sampai potongan ayam habis.
- Siapkan minyak goreng biarkan panas kemudian goreng menggunakan api sedang sampai ayam mateng berwarna kuning keemasan.
- Punya ku gak di goreng semua.. di simpan di dalam wadah tertutup dalam frezer kalo lagi pngen tinggal goreng… Praktis untuk anak anak makan ????.
- Sajikan Chiken Katsu dengan tambahan saus ataupun mayonise ????????.
Heat oil in a large skillet over medium-high until shimmering. Butterfly chicken breasts, cover with plastic, and flatten with a meat tenderizer (mallet). Chicken katsu is a twist on the classic Japanese dish, which is traditionally made with pork. These crispy, crunchy chicken cutlets are topped with a sweet-salty tonkatsu sauce that's simply irresistible. Chicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the However, preparing chicken katsu is like cooking pasta.
