Chicken Katsu Recipe, Serve Favorite Family Menu for Weekends
For decades, Indonesian people have known Chicken Katsu and become one of Japan's favorite dishes. Let's learn how to cook it here!
Chicken katsu served with cabbage and lime.
Here it is, a classic Japanese menu favorite of Indonesians. (Photo: MAHI)
Chicken Katsu - definitely fun to cook this familiar recipe. Among the many Japanese dishes that have sprung up in our culinary world every day, this classic dish is sure to be memorable. Armed with a bowl of rice and sauce, the long-awaited lunch is complete.
Speking of this recipe, I also once shared a similar recipe that uses sambal balado as a condiment. There is another unique recipe called Tuna Katsu with black pepper sauce. This is also a must try of course! It turns out that the combination of the two worlds is so interesting and when it is appropriate to apply it, it feels so tempting. Don't forget to try the Tempe Katsu recipe if you want to be even more adventurous!
In terms of manufacture, it is enough just to marinate the chicken and prepare the flour dough. Mix with the egg as well and the chicken is then ready to fry until cooked and golden. Imagine the moment when you cut it. The chicken is still warm and moist, steaming immediately after being cut. Wow, can't wait to enjoy it!
Materials
Royco-Broth-Chicken
Required:
Chicken Broth Royco
material
3
tablespoons of lime juice
2
tsp ginger, grated
4
chicken breast fillet, beat so that it widened
1
tbsp Chicken Broth Royco
120
g flour
2
eggs, lightly beat
180
g of panko flour
oil
How to make
1
Stir well lime juice, grated ginger and Chicken Broth Royco. Spread on the chicken breast fillet until blended. Let stand at least 30 minutes for the spices to infuse.
2
Dust the chicken fillets with flour, timang-timang - dip into the egg solution, drain - dust with panko a little thick and evenly, trim the shape according to the shape of the chicken breast. Store in the refrigerator for 30 minutes so that the panco flour sticks perfectly.
3
Heat plenty of oil over high heat. Fry the chicken one by one over medium heat until cooked and golden. Remove and drain. Slice while hot, crosswise 5 parts.
4
Eat hot with katsu sauce and complement.
This recipe has been published on the official Royco website.
