How to Make Chicken Katsu

Chicken Katsu ala abah Sony More famous as one of the mainstay menus in Japanese fast food restaurants, chicken katsu is also very well suited to be used as a lunch. A baby or loved one will be very happy when opening his lunch box and seeing this menu presented beautifully in it. it will be more enjoyable if accompanied by a mayonnaise vegetable salad and a splash of chili sauce, tomato sauce or oyster sauce. It doesn't have to be just side by side with rice, you know, noodles or french fries are also delicious when eaten with this dish. Ingredients Chicken breast, slices widen to 2 parts - 350 grams pepper powder - 1/4 tsp Salt - 1/2 tsp Dyeing Material: Chicken eggs - 1 item White fresh milk - 2 tbsp Coating Material: Wheat flour - 45 grams Chicken powder broth - 1/8 tsp Pepper powder - 1/8 tsp Bread crumbs - 50 grams Oil for frying - to taste Material of Teriyaki Sauce: Teriyaki sauce - 3 tbsp Oyster sauce - 1 tbsp Onions, finely chopped - 1 tbsp Finely chopped garlic - 1 clove Water - 75 ml Margarine for sautéing - 1 tbsp Step How to make sauce Heat margarine. saute onions and garlic until fragrant and slightly browned. Add oyster sauce and teriyaki sauce, mix well. Pour water and cook until boiling and thickening. Lift. How to make chicken katsu Hit the chicken with a meat batter to make it soft and flat. pepper, salt, and lime juice on each side. Let stand for about 30 minutes so that the seasoning permeates. Beat the eggs, salt and milk evenly. Set it aside. Mix the flour, pepper powder, and chicken broth powder. Set it aside. Take a piece of chicken breast, dip it into egg beaters. Lift. add the chicken to the flour mixture. Dip it again into the beaten egg. Roll the chicken into a mixture of coarse bread flour while pressed to stick. Heat a lot of oil. Fry the chicken until golden yellow on medium heat. Lift and drain. cut chicken according to taste. Serve with teriyaki sauce.