Chicken katsu is a japanese food that can be eat directly or together with warm white rice. Bnelow is a simple chicken katsu recipe that you can try at home
Ingredients :
1. 300 grams of boneless chicken breast or chicken fillets
2. 1 tablespoon lemon juice / lemon
3. 1/2 tbsp pepper
4. 1 tbsp salt (add if less salty)
5. 2 tbsp wheat flour
6. breadcrumb
7. 1 egg
8. 2 tbsp milk evaporation (can be replaced with liquid milk)
9. Worcestershire sauce
10. 1 finely chopped onion
11. 2 tbsp english ketchup
12. 1/2 tbsp salted ketchup
13. 1 tbsp tomatoes sauce
14. sugar, salt, pepper
15. 1 tbsp aizena dissolved in 50 ml of water
16. oil for saute
Complementary :
1. 1 onion leaf, sliced.
2. Vegetables boiled or mashed potato
How to cook :
1. Take the chicken breast fillets, hit it using knife handle until bruised the meat.
2. Sprinkle chicken with lime juice, salt and pepper. chiller and let spend in refrigerator about 1 hour to infuse the flavors
3. After 1 hour , Prepared 3 container to whisk the egg, flour wheat and flour crumb.
4. in one container, whisk together the eggs and evaporated milk.
5. make sure your hands are dry before coating the chicken.
6. Coated the chicken with flour, then dip into beaten egg. After that, covered the chicken with flour crumb.
7. Repeat dye chicken into egg and covered again with flour crumb.
8. This step should done to make the chicken getting crispy.
9. Prepare a pan with little oil, Heat the oil . Add the chicken one by one. Cook chicken over medium heat until it browned.
10. Remove and drain
For Sauce:
1. Saute garlic until its flavour. Add the england soy sauce, ketchup, soy sauce, sugar, salt and pepper. And Stir well.
2. Add cornstarch asolution and stir well .
3. Wait until you see a burst of pins sauce has matured and lifted
4. Served chicken on a plate, pour the sauce , then give a sprinkling of chives.
Chicken katsu ready to be enjoyed
Ingredients :
1. 300 grams of boneless chicken breast or chicken fillets
2. 1 tablespoon lemon juice / lemon
3. 1/2 tbsp pepper
4. 1 tbsp salt (add if less salty)
5. 2 tbsp wheat flour
6. breadcrumb
7. 1 egg
8. 2 tbsp milk evaporation (can be replaced with liquid milk)
9. Worcestershire sauce
10. 1 finely chopped onion
11. 2 tbsp english ketchup
12. 1/2 tbsp salted ketchup
13. 1 tbsp tomatoes sauce
14. sugar, salt, pepper
15. 1 tbsp aizena dissolved in 50 ml of water
16. oil for saute
Complementary :
1. 1 onion leaf, sliced.
2. Vegetables boiled or mashed potato
How to cook :
1. Take the chicken breast fillets, hit it using knife handle until bruised the meat.
2. Sprinkle chicken with lime juice, salt and pepper. chiller and let spend in refrigerator about 1 hour to infuse the flavors
3. After 1 hour , Prepared 3 container to whisk the egg, flour wheat and flour crumb.
4. in one container, whisk together the eggs and evaporated milk.
5. make sure your hands are dry before coating the chicken.
6. Coated the chicken with flour, then dip into beaten egg. After that, covered the chicken with flour crumb.
7. Repeat dye chicken into egg and covered again with flour crumb.
8. This step should done to make the chicken getting crispy.
9. Prepare a pan with little oil, Heat the oil . Add the chicken one by one. Cook chicken over medium heat until it browned.
10. Remove and drain
1. Saute garlic until its flavour. Add the england soy sauce, ketchup, soy sauce, sugar, salt and pepper. And Stir well.
2. Add cornstarch asolution and stir well .
3. Wait until you see a burst of pins sauce has matured and lifted
4. Served chicken on a plate, pour the sauce , then give a sprinkling of chives.
Chicken katsu ready to be enjoyed
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