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Resep Chicken Katsu Khas Jepang
Membuat
Chicken Katsu Khas Jepang
dijamin akhir pekan anda semakin marak dengan adanya hidangan-hidangan yang punya karakter dan rasa berwarna-warni.
Puluhan tahun sudah Chicken Katsu dikenal oleh orang Indonesia dan menjadi salah satu masakan Jepang kesukaan. Mari kita pelajari cara memasaknya di sini
Yuk, segera persiapkan bahan-bahan untuk memasak resep ini dan segera pergi ke dapur untuk berkreasi. Selamat Bermasak Ria, semoga hidangannya enak dan lezat !!.
Hasil : 4 Porsi
Waktu Memasak : 01:30:00
Bahan Membuat Chicken Katsu Khas Jepang :
3 sdm air jeruk nipis
2 sdt jahe, parut
4 fillet dada ayam, pukul agar melebar
1 sdm
120 g tepung terigu
2 butir telur, kocok ringan
180 g tepung panko
180 minyak
Langkah Membuat Chicken Katsu Khas Jepang :
Aduk rata air jeruk nipis, jahe parut dan Royco Kaldu Ayam. Lumurkan pada fillet dada ayam hingga rata. Diamkan minimal 30 menit agar bumbu meresap.
Bedaki fillet ayam dengan tepung terigu, timang-timang – celupkan ke dalam larutan telur, tiriskan – bedaki dengan panko agak tebal dan rata, rapikan bentuknya sesuai bentuk dada ayam. Simpan di kulkas 30 menit agar tepung panko menempel sempurna.
Panaskan minyak yang banyak di atas api besar. Goreng ayam satu per satu di atas api sedang hingga matang dan warna keemasan. Angkat, tiriskan. Iris selagi panas, melintang 5 bagian.
Santap selagi panas bersama saus katsu dan pelengkap.
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