KOMPAS.com – This second day’s free nutritious meal menu includes one of the chicken katsu menus in Bandung.
You can make chicken katsu at home using chicken breast fillet, Japanese soy sauce, garlic, eggs, bread flour, ginger and stock powder.
Chicken katsu, a children’s favorite menu, can be served with warm rice and vegetable salad, here is the complete recipe.
Quoted from the book “Favorite Snack Business: Nugget & Katsu” (2018) by Tim Primarasa published by Gaya Favorit Press.
Also read:
Chicken katsu recipe
Material:
- 4 pairs (1,000 grams) chicken breast fillets
- 3 tbsp Japanese soy sauce (shoyu)
- 1 tsp ground pepper
- 2 cm grated ginger
- 4 cloves of garlic, crushed
- 200 grams coarse white bread flour
- Cooking oil
Dry coating (mix together):
- 100 grams of wheat flour
- 2 tsp stock powder
Wet coating (shake well):
- 3 eggs
- 2 tbsp liquid milk
Also read:
How to make chicken katsu:
1. Divide each pair of chicken breasts into two parts so that you get eight pieces fillets chicken breast.
2. Coat the chicken pieces with Japanese soy sauce, pepper, ginger and garlic until evenly coated, store in the refrigerator for approximately one hour until the spices are absorbed.
3. Drain the chicken from the marinade, take one piece of chicken, roll it in the dry coating, dip it in the wet coating, then roll it in the breadcrumbs.
Do this until the chicken is coated.
4. Heat plenty of cooking oil in a frying pan, add the seasoned chicken pieces to the hot oil.
Fry until golden yellow and cooked, remove, drain, let cool.
5. Put the chicken katsu in plastic packaging, store it inside freezer until frozen. When ready to serve, fry again until brown.
Tips:
If you don’t have chicken breast fillets, you can still make them from upper thigh fillets, because they are relatively the same width and soft.
