Chicken katsu pedas. Halo manteman, kali ini saya bikin Chicken Katsu Saus Pedas. Terima kasih dan jangan lupa LIKE, COMMENT, dan SUBSCRIBE ya😊. Yodha masih belum masuk sekolah.masih pucat dan agak mengigau jika malam demam.

Chicken Katsu - Japanese fried chicken cutlet with panko bread crumbs. This recipe yields very Chicken katsu is served with a tonkatsu or katsu sauce. This recipe is better than Japanese takeout! Kamu bisa cook Chicken katsu pedas using 6 ingredients and 4 langkah. Begini caranya achieve it.

Beberapa bahan untuk membuat Chicken katsu pedas antaralain :

1. Sediakan 2 buah of ayam dada fillet.
2. Siapakan of Tepung bumbu serbaguna sasa (hot&spicy).
3. Siapakan secukupnya of garam.
4. Siapakan secukupnya of bubuk bawang putih.
5. Sediakan secukupnya of lada bubuk.
6. Siapakan of minyak goreng.

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. Spread reserved spicy mayo on one side of each slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.

1. Bersihkan ayam fillet, pukul-pukul dengan penghancur daging agar ayam tidak terlalu keras (jgn sampai hancur)..
2. Marinasi : Baluri daging ayam dengan secukupnya garam,lada dan bubuk bawang putih. Ratakan lalu masukan ke pendingin selama kurleb 20 menit agar bumbu merasuk..
3. Siapkan adonan tepung. Bagi menjadi dua adonan. Adonan basah (pakai air es ya) dan adonan kering..
4. Step pertama baluri dengan adonan kering remas bbrp kali. Masukan ke adonan basah, lalu campur kembali dengan adonan kering. Goreng di minyak panas dengan api sedang. Setelah matang angkat dan sajikan. 😊.

Japanese restaurants' favourite Chicken Katsu recipe at home. Chicken breast marinated in Shio Chicken Katsu is a well-known Japanese restaurant favourite among Japanese food lovers, as well. 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.