Chicken katsu. "This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce." Chicken Katsu is the crispiest chicken cutlet you can easily make at home!

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! Have you tried Chicken Katsu in a Japanese restaurant? Kamu dapat memasak Chicken katsu menggunakan 6 bahan dan 9 langkah. Di halaman ini cara untuk memasak Chicken katsu :

Bahan dan Bumbu Chicken katsu

Ini 4 of dada ayam fillet.
Ini 8 siung of bawang putih.
Ini 2 butir of telur.
Kamu perlu Secukupnya of (sepiring) tepung bumbu (me: mamasuka).
Kamu perlu Secukupnya of (sepiring) tepung panir kuning.
Ini 1/2 lt of Minyak goreng.

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 - Japanese fried chicken cutlet with panko bread crumbs. This recipe yields very crispy chicken and served with homemade Katsu Chicken katsu is served with a tonkatsu or katsu sauce.

Chicken katsu step by step

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

Chicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the However, preparing chicken katsu is like cooking pasta. Butterfly chicken breasts, cover with plastic, and flatten with a meat tenderizer (mallet). Chicken katsu (チキンカツ) is a Japanese panko coated chicken cutlet. Did you like this Baked Chicken Katsu Recipe? Are there changes you made that you would like to share?