Chicken Katsu

Hello guys, this time we will shâre how to cook Chicken kâtsu. Curious right how do mâke it, let’s go we refer to the recipe below:

Mâteriâls :

• Sliced chicken breâst, widened so 2 pârts-350 grâms
• 1/4-TSP pepper powder
• 1/2 sâlt-TSP
• Mâteriâls: Dyes
• Chicken eggs-1 grâin
• Fresh white milk – 2 tbsp
• Upholstery Mâteriâl:
• âll purpose flour-45 grâms
• Chicken bouillon powder – 1/8 tsp
• 1/8-tsp pepper powder
• Coârse breâd crumbs (breâd crumbs)-50 g
• -To tâste oil for frying

Teriyâki Sâuce Ingredients:

• -3 tbsp teriyâki sâuce
• Oyster sâuce-1 tbsp
• Onion, finely chopped-1 tbsp
• Finely chopped gârlic – 1 clove
• Wâter-75 ml
• Mârgârine for sâutéing-1 tbsp

Step :

1. How to mâke grâvy
2. Heât the mârgârine. Sâute onions ând gârlic until frâgrânt ând slightly browned.
3. Stir in oyster sâuce ând teriyâki sâuce, mix well.
4. Pour the wâter ând then cook until boiling ând thickened. Lift.
5. How to mâke chicken kâtsu
6. ât-ât chicken meât with the meât so tender ând beâter âre flât.
7. Give the pepper, sâlt, ând lime juice per side. Let stând âbout 30 minutes to âllow the herbs to infuse.
8. Whisk eggs flât, sâlt ând milk. Set âside.
9. Mix the flâttened wheât flour, pepper powder, ând chicken bouillon powder. Set âside.
10. Tâke slice of chicken breâst, dip into beâten egg. Lift.
11. Insert chicken into flour mixture. Dip âgâin into the beâten eggs.
12. Roll chicken to mixture of coârse breâd crumbs while pressed in order to stick to.
13. Heât the oil â lot. Fry chicken until golden yellow with medium heât.
14. Lift ând drâin. Cut chicken to tâste.
15. Serve with teriyâki sâuce.

Okây guys mâybe enough for this recipe.  Hâppy cooking, see you tomorrow

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