Chicken katsu. Chicken katsu, fried chicken cutlets, are an obsession for chef Roy ChoiKogi BBQ in Los Angeles. The simple recipe is made with only five ingredients. In Japanese recipes, Katsu is basically a simple dishbreaded and fried meat cutlets.
Katsu is served with Tonkatsu sauce or katsu sauce, which pairs perfectly well with the fried meat. Chicken katsu (chicken cutlet (Japanese: チキンカツ, Hepburn: chikinkatsu)), also known as panko chicken, or tori katsu (torikatsu (鶏カツ)) is a Japanese dishfried chicken made with panko bread crumbs which is also popular in Australia, Hawaii, London, California, and other areasthe world. Chicken katsu is generally served with tonkatsu sauce (とんかつソース), a thick. Kamu dapat membuat Chicken katsu menggunakan 6 bahan dengan 9 langkah sederhana. Berikut cara merealisasikannya.
Bumbu-bumbu yang perlu disediakan untuk membuat Chicken katsu
- Siapkan 4 dada ayam fillet.
- Dibutuhkan 8 siung bawang putih.
- Dibutuhkan 2 butir telur.
- Sediakan Secukupnya (sepiring) tepung bumbu (me: mamasuka).
- Sediakan Secukupnya (sepiring) tepung panir kuning.
- Dibutuhkan 1/2 lt Minyak goreng.
To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside. Made this last night and was a great success! Although having read previous comments I used somethe ingredients from the 'lighter chicken katsu' recipe for the sauce. I fried off onions and garlic, added garam masala, garlic, turmeric and chili powder.
Urutan membuat 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 ????.
Then a coupletspkorma paste, tom purée, chicken stock, soy sauce and honey. Chicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the sweet and savory tonkatsu sauce, finely shredded cabbage and cucumbers. You can eat it either with steamed rice, ramen or prepared chicken katsu don. It is a comfort food widely popular in Japan. It is straightforward to prepare, and the main ingredients are.
