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. Cara membuatnya pun tidak sulit, kawan-kawan dapat membuat Chicken Katsu hanya dengan menggunakan 15 bahan dan 5 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Chicken Katsu yuk!

Bahan-bahan Chicken Katsu

Sediakan 1/2 kg of dada ayam tanpa tulang, iris2 melebar sesuai selera.
Gunakan of Bumbu marinasi:.
Sediakan of Garam.
Dibutuhkan of Lada bubuk.
Sediakan of Pala bubuk (boleh skip).
Sediakan of Bumbu celupan:.
Dibutuhkan of Air dingin.
Diperlukan of Tepung terigu.
Siapkan of Garam.
Dibutuhkan of Kaldu jamur.
Gunakan of Lada bubuk.
Siapkan of Pala bubuk (bisa pakai biji pala yg diparut pakai parutan keju).
Sediakan 1 btr of telur.
Diperlukan of Bahan kering:.
Sediakan of Tepung roti (sy pakai yg warna putih).

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.

Cara memasak Chicken Katsu

Dada ayam yg sudah diiris digetok-getok biar agak empuk, kemudian beri bumbu marinasi, sisihkan, diamkan minimal selama satu jam..
Siapkan bumbu celupan, campur semua bahan jadi satu. Bumbu celupan nanti jadiny agak kental yaa. Sisihkan, simpan dalam lemari es..
Kira2 stlh bumbu marinasi sudah meresap kedalam daging ayam, ambil irisan ayam, satu persatu celupkan ke dalam bumbu celupan (yg sudah dingin) kemudian gulingkan di tepung roti sampai semua bagian daging tertutup tepung roti. Prosesny boleh diulang lagi supaya bagian luar chicken katsu nanti teksturny jd crunchy, tapi sekali saja jg sudah cukup..
Tata daging ayam (jgn ditumpuk) yg sudah dibalur tepung roti lalu simpan dalam freezer selama minimal 15 menit sebelum digoreng dalam minyak panas sedang dan banyak (sampai daging tenggelam dlm minyak). Jika tdk ingin digoreng semua, stlh daging beku masukkan kedalam wadah plastik utk disimpan dan digoreng kapan saja sesuka hati..
Sajikan hangat dg tambahan acar wortel dan kol iris yg diberi mayonaise..

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.