Cara Membuat Chicken katsu yang Renyah!

Chicken katsu. Season the chicken breasts on both sides with salt and pepper. Chicken Katsu is the crispiest chicken cutlet you can easily make at home! Serve this classic Japanese food with tonkatsu sauce and a side of fresh salad for the best family meal.

You can make this delicious boneless chicken cutlet at home. No need to dine out when you can make these chicken cutlets in minutes! Chicken Katsu (チキンカツ) is a variation on Tonkatsu, which uses chicken instead of pork. Teman-teman dapat memasak Chicken katsu hanya dengan menggunakan 6 bahan dan 9 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Chicken katsu!

Bahan Chicken katsu

1. Diperlukan 4 of dada ayam fillet.
2. Sediakan 8 siung of bawang putih.
3. Diperlukan 2 butir of telur.
4. Dibutuhkan Secukupnya of (sepiring) tepung bumbu (me: mamasuka).
5. Gunakan Secukupnya of (sepiring) tepung panir kuning.
6. Siapkan 1/2 lt of Minyak goreng.

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. 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.

Langkah-langkah memasak Chicken katsu

1. 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.
2. 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.
3. Siapkan telur, kocok lepas. Tepung panir, dan tepung bumbu di masing2 piring..
4. 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.
5. Keluarkan ayam marinasi dari kulkas, celupkan ke telur, lalu tepung bumbu (sambil ditekan2 agar tepung bumbu menempel cukup tebal), lalu telur kembali.
6. Dan terakhir tepung panir, lakukan sambil ditekan2 agar tepung panir menempel cukup tebal. Lakukan hingga ayam habis.
7. Stock chicken katsu bisa disimpan di kulkas bagian freezer dan digoreng saat mau dimakan agar selalu kriuk2 pas makan 😋.
8. 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.
9. Chicken katsu bisa dihidangkan dgn saos sambel/mayonise/saos asam manis/saos telur asin. Sesukanya aja ya 😁.

A light and savory Japanese dish! 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. How Is Chicken Katsu Typically Served? Chicken katsu is always served with tangy tonkatsu sauce—a thick, brown Japanese barbecue sauce made with Worcestershire sauce, soy sauce, sugar. Chicken Katsu is the perfect weeknight dinner.