Ayam Katsu / ( Chicken Katsu )
• Komposisi / Composition :
- 1/2kg dada ayam fillet di buat tipis ( 1/2kg the chest chicken fillet in for a thin ) .
- 1 sendok teh bawang putih bubuk ( 1 teaspoon garlic powder ) .
- 1 sendok teh lada bubuk ( 1 teaspoon pepper powder ) .
- 1 sendok teh garam halus ( 1 teaspoon salt smooth ) .
- 1 sendok teh bon cabe ( 1 teaspoon bon cayenne ) .
- 50ml susu cair ( 50ml liquid milk ) .
- secukupnya tepung terigu ( taste flour terigu ) .
- secukupnya tepung panir ( taste flour panir ) .
• Cara memasak / manner to cook :
- Rendam ayam dengan bawang putih bubuk , garam , lada bubuk dan bon cabe , beri sedikit air . Biarkan bumbu meresap kurang lebih 30 menit di dalam kulkas ( To soak chicken with the powder of garlic , salt , pepper powder and bon cayenne , give a little water . Let the spices soak approximately 30 minutes in the fridge ) .
- Lumuri ayam yang telah di bumbui dengan 3 bahan pelapis . Yang pertama masukkan ke susu lalu di lapisi tepung terigu , setelah itu masukkan ke susu lagi dan masukkan ke tepung panir ( a smear chicken has been in give the ingredients with 3 layers of materials . The first to enter into the milk and in layers of flour after that enter to milk again and enter into the flour panir ) .
- Setelah selesai masukkan lagi ke kulkas biar tepung panir nya menempel ( When finished enter again to the refrigerator let flour panir his stick ) .
- Goreng ayam katsu dengan minyak yang banyak dengan api kecil sampai masak dan kemudian angkat ( fried chicken katsu with oil that many with a small fire to cook and then remove ) .
Masakan ayam Katsu dari Jepang siap di sajikan ( The cuisine of chicken Katsu from Japan ready in serve ) .
