Material:
1 ptg chicken meat
100 gr versatile flour
100 gr bread flour
1 btr egg
2 cloves of garlic
2 tablespoons soy sauce
1/2 teaspoon salt, pepper powder, granulated sugar
1 pcs lemon (can skip)
Step
Poultry chicken chicken section into 2 thin sections wide. Roughly chopped garlic.
Marinate chicken meat, sprinkle with salt, pepper powder, granulated sugar and soy sauce.
I stirred with lime juice.
Stir well all the marinade of chicken meat, chicken skewers using fork so the spices quickly penetrate. Let stand at least 15min. Pour the flour on a container and shake it off in a bowl.
Roll the first flavored chicken into a thin flour flour evenly.
Then dip in egg whisk until evenly spread on all sides of chicken meat.
Then the meat balurkan chicken in flour panir or bread flour until evenly distributed, if necessary ditekan2 to stick perfectly and evenly.
If it is evenly can be stored in the freezer if not yet cooked, so just stay fried.
Heat cooking oil and then fry chicken katsu until cooked. Make sure the oil is full and the oil is in hot condition. Always use a small flame for perfect krispi and ripe.
Fry until golden brown then drain.
Chicken katsu ready to serve can use white rice or fries
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