Chicken Katsu
Ingredients:
- 1/2 kg chicken fillet
- 200 grams of breadcrumbs (tepung panir)
- 50 grams of all-purpose flour (tepung terigu)
- 1 chicken egg
- Water, as needed
- Lemon, as needed
- Salt, to taste
- Ground black pepper, to taste
- Mushroom seasoning (Totole), to taste
- Cooking oil, as needed
Accompaniments:
- Mayonnaise, to taste
- Tomato sauce or hot sauce, to taste
Instructions:
-
Prepare the Ingredients:
Begin by gathering all the ingredients required for the recipe. -
Marinate the Chicken:
Thoroughly wash the chicken fillets. Squeeze lemon juice over the chicken and sprinkle a little salt. Allow the chicken to marinate for a few minutes. -
-
Prepare the Coating:
In a bowl, mix the all-purpose flour, beaten egg, ground black pepper, salt, and a bit of water to create a batter. Dip the marinated chicken fillets into this batter, ensuring they are evenly coated. -
Bread the Chicken:
After coating the chicken in the batter, roll the chicken fillets in the breadcrumbs (tepung panir) until they are fully covered. -
Fry the Chicken:
Heat the cooking oil in a pan over medium heat. Once hot, fry the breaded chicken fillets until they are golden brown and crispy. This should take about 5-7 minutes per side, depending on the thickness of the fillets. -
Drain and Serve:
Remove the chicken katsu from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the chicken katsu with a dollop of mayonnaise and your choice of tomato sauce or hot sauce.
Chicken katsu is now ready to be enjoyed! This crispy and delicious dish pairs wonderfully with a fresh salad or steamed rice for a complete meal. Bon appétit!
