Chiken 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! I'm talking about Chicken Katsu (チキンカツ), a Japanese version of chicken schnitzel.
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 cukup mudah, teman-teman dapat menghidangkan Chiken katsu hanya dengan menggunakan 17 bahan dan 6 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Chiken katsu!
Bahan Chiken katsu
- Dibutuhkan 250 gr of dada ayam filet tipis.
- Siapkan 50 gr of tepung kobe yg lain jg bisa.
- Diperlukan 50 of meizena/tapioka.
- Diperlukan 100 gr of tepung roti.
- Siapkan 1 sdt of garam.
- Dibutuhkan 1/2 sdt of lada.
- Gunakan 25 ml of Air.
- Gunakan of Penyedap rasa secukupnya (optional).
- Dibutuhkan secukupnya of Saus delmonte pedas.
- Diperlukan of Mayonaise secukupnya (optional).
- Sediakan of Bahan salad :.
- Diperlukan 100 ml of Air.
- Diperlukan 1 buah of wortel.
- Dibutuhkan 3 lembar of sawi putih, kol jg boleh suka2 deh.
- Dibutuhkan 2 sdm of air perasan jeruk nipis/ cuka jg boleh tp enak jeruk nipis.
- Diperlukan 1 sdm of gula pasir.
- Diperlukan 1/2 sdt of garam.
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 membuat Chiken katsu
- Lumuri dada ayam filet dg garam, lada dan penyedap rasa. Diamkan 15 menit.
- Larutkan tepung kobe ke 25 ml air atau smpe kental gt, masukan ayam, setelah itu baluri dg tepung meizena. Celup ke larutan tepung kobe lg kemudian baru ke tepung roti(terakhir). Lakukan hingga ayam habis..
- Goreng diminyak panas dg api kecil biar matang sempurna crispy gt, dan biar ga gampang gosong. Ayam siap disajikan dg salad.
- Cara membuat salatnya : potong memanjang wortel dan sawi cuci bersih tiriskan.
- Masak 100 ml air gula n garam hingga larut. Biar kan suam2 kuku. Kemudian masukan sayur sampe kerendam baru tambahkan air jeruk nipis, diamkan 1jm..
- Setelah satu jm keluarkan campur dg saus delmonto n mayonais..
A light and savory Japanese dish! Keep in mind that the breading Chicken Katsu is perfect for making ahead and freezing. After frying the chicken, let it. 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. Chicken katsu is the cutlet for everyone, at any time.
