Cara Membuat Chicken Katsu Kekinian

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! I'm talking about Chicken Katsu (チキンカツ), a Japanese version of chicken schnitzel.

No need to dine out when you can make these chicken cutlets in minutes! 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. Cara membuatnya tidak sulit Chicken Katsu menggunakan 13 bahan dan 5 langkah. Berikut cara memasak nya.

Bahan yang diperlukan Chicken Katsu

1. Dibutuhkan 500 gr Fillet Dada Ayam, iris melebar agak tipis bagi 4, pukul2 supaya agak pipih. Lumuri air perasan jeruk nipis.
2. Siapkan 1 sdt Merica Bubuk.
3. Dibutuhkan 1 1/2 sdt Garam.
4. Siapkan 2 sdm Minyak Wijen.
5. Siapkan Minyak untuk menggoreng.
6. Siapkan Bahan Pelapis.
7. Siapkan 1/2 sdt Garam.
8. Siapkan 1/4 sdt Merica Bubuk.
9. Siapkan Secukupnya Tepung Terigu.
10. Siapkan Secukupnya Tepung Panir/Tepung Roti Kasar.
11. Dibutuhkan Pencelup.
12. Siapkan 1 butir Telur, kocok lepas.
13. Dibutuhkan 2 sdm Air.

Chicken Katsu (チキンカツ) is a variation on Tonkatsu, which uses chicken instead of pork. The name "Katsu" comes from the English word "cutlet," which becomes "katsuretsu" when transliterated into. 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. A light and savory Japanese dish!

Cara Pembuatan Chicken Katsu

1. Marinasi fillet ayam dengan garam, merica & minyak wijen. Ratakan ke seluruh daging fillet. Diamkan selama 30 menit hingga bumbu meresap (boleh simpan dalam kulkas)..
2. Siapkan pencelup : Campurkan kocokan telur dengan air, sisihkan. Siapkan Pelapis : Campurkan tepung terigu, garam & merica. Aduk rata, sisihkan. Tempatkan tepung panir dalam wadah terpisah..
3. Keluarkan ayam dari kulkas. Taburi dengan campuran tepung terigu tipis2. Kemudian celupkan ke dalam kocokan telur, lalu gulingkan di atas tepung panir sambil ditekan-tekan agar menempel. Lakukan hingga fillet habis. Simpan kembali dalam kulkas kurleb 15 menit agar tepung panir lebih set/menempel & tidak mudah rontok saat digoreng..
4. Panaskan minyak. Goreng ayam dalam minyak banyak, pastikan ayam terendam. Goreng dengan api sedang hingga kuning keemasan. Jangan sampai terlalu kering supaya daging ayamnya terasa juicy..
5. Angkat & tiriskan. Potong2 sesuai selera & sajikan dengan saus favorit. Saya pakai saus keju aja deh, yummm😋😋.

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 chicken fillet breaded with flour, egg, and Panko (bread crumbs), then deep fried, just like Tonkatsu. To make tender Chicken Katsu, the meat should be pounded with a meat mallet. Keep in mind that the breading Chicken Katsu is perfect for making ahead and freezing. After frying the chicken, let it.

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