Chicken Katsu & Salad ala Hokben. 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.
Sobat dapat memasak Chicken Katsu & Salad ala Hokben hanya dengan menggunakan 17 bahan dan 5 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Chicken Katsu & Salad ala Hokben yuk!
Bahan-bahan Chicken Katsu & Salad ala Hokben
- Diperlukan of Chicken Katsu.
- Diperlukan 2 ekor of Ayam (dadanya aja dan udah di filet).
- Gunakan 1 sdm of Garam.
- Diperlukan 1 sdm of Merica Bubuk.
- Diperlukan 1 sdt of Oregano bubuk.
- Sediakan 1 sdt of Royco.
- Gunakan 1 bungkus of Tepung bumbu ayam kentuky sasa.
- Siapkan 1 bungkus of Tepung roti putih mama suka.
- Gunakan 2 butir of Telur.
- Gunakan of Salad Hokben Homemade.
- Siapkan 3 buah of Wortel lokal.
- Dibutuhkan 100 gr of Kol putih/kubis.
- Siapkan 1 gelas of Air dingin.
- Gunakan 2 sdm of Cuka (saya pake dixi).
- Sediakan 3 sdm of Gula pasir.
- Gunakan 1/2 sdt of Garam.
- Sediakan 1 bungkus of Mayonaise.
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 Chicken Katsu & Salad ala Hokben
- Cuci bersih ayam, lalu potong2 besarnya sesuai selera, setelah itu pukul2 ayam sampai ayam pipih supaya empuk pas digoreng nanti, lalu masukan garam, merica, royco dan oregano, uleni sampai rata dan diamkan minimal 30 menit supaya bumbu meresap.
- Setelah 30 menit, balurkan ayam ke tepung bumbu sambil di pijat2 yaa, lalu masukan ke telur yg sudah di kocok, setelah itu balurkan di tepung roti lakukan sampai semua ayam habis.
- Setelah semua ayam sudah selesai di tepungin, goreng katsu pakai api kecil-sedang, dan minyaknya harus sampai katsunya terendam yaa metode deep fried supaya ayamnya lembut tapi garing kulitnya dan matangnya juga ga blonteng2 😂😂😂 setelah golden brown angkat dan tiriskan.
- Bersihkan wortel buang kulitnya dan parut atau kalo mau di iris2 juga boleh sesuai selera yaa, campur air dingin, cuka, gula dan garam jadi satu, TEST RASA JANGAN LUPA! Setelah itu masukan wortel yg sudah di parut, disini juga boleh yaa ditambah lobak yg di parut juga supaya tambah mirip sama hokben diamkan minimal 1 jam yaa biar rasa acarnya meresap.
- Setelah acarnya jadi, tinggal di tambah kol yg di iris tipis2, supaya ga terlalu terasa kolnya kaku setelah di iris tipis di remas2 dulu sebentar, setelah selesai tata katsu dan salad, tambahkan mayonaise, jadi deeeh chicken katsu dan salad ala hokben favorit semua orang 🤤🤤🤤🤤.
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.
