Chicken Katsu

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 Fillet dada Ayam-belah 2, 1 sm Air jeruk nipis

• 1 sm Kecap asin, 1 st Jahe bubuk, 1 st Garam

• 1 st Lada bubuk, 1 Telur+2 sm Susu-aduk

• 1 Bawang putih-haluskan, 125 gr Tepung panko

• 8 sm Terigu, Minyak goreng secukupnya

Acar:

• 50 gr Lobak & 50 gr Wortel-serut, 1½ st Garam

• 4 st Gula, 2 st Cuka

Salad:

• 150 gr Kol-iris halus, 1 Tomat-potong2

• 2 sm Thousand Island

Saus:

• 3 sm Saus Teriyaki/Worcestershire*, 7 st Gula

• ½ st Garam, 2 st Spicy yellow karashi/Mustard*

• 1 Bawang putih-haluskan, 7 sm Air, ½ st Pala

• 1 st Tomat pasta, 3 sm Soy sauce (Shoyu)

• ½ st Lada bubuk, ½ st Bumbu ngohiong

Cara membuat

• Saus: Siapkan saus minimal 1 jam sebelum memasak ayam. Campur semua bahan di panci, rebus sambil diaduk hingga mendidih dengan api sedang. Angkat dan biarkan hingga mencapai suhu ruang. Simpan di kulkas agar rasanya merata & lebih intensif.

• Lapisi tiap belahan ayam dengan plastik. Pukul2 ayam dengan palu hingga agak pipih, dengan ketebalan ± 1½ cm. Lumuri ayam dengan air jeruk nipis, kecap asin, lada, garam, jahe & bawang putih. Diamkan 30 menit di kulkas. Sementara itu siapkan salad dan acar.

• Salad: Campur Kol, tomat & thousand island, aduk rata. Acar: Campur semua bahan, aduk rata.

• Balur ayam dengan terigu, celup di telur lalu balur dengan panko. Diamkan 30 menit di kulkas. Goreng hingga matang & cokelat kekuningan (± 8 menit).

• Iris2 ayam memanjang tipis, beri sedikit saus di atasnya. Sisa saus dapat dihidangkan sebagai pencelup ayam selagi makan. Sajikan bersama nasi hangat, acar & saladnya.

• * Waktu membuat saya memakai saus teriyaki, bukan worcestershire & utk mustardnya saya pakai Mustard buah ara yang rasanya lebih fruity.

Ingredients

• 2 Chicken breast halves-halved, 1 tsp Ginger powder

• 1 tbsp Lime juice, 1 tbsp Salty soy sauce, 1 tsp Salt

• 1 tsp ground Pepper, 1 Egg+2 tbsp Milk-mix, Oil

• 2 Garlic cloves-grind, 8 tbsp Flour, 125 gr Panko

Pickel:

• 50 gr Carrot & 50 gr Radishes-shredded

• 4 tsp Sugar, 1½ tsp Salt, 2 tsp Vinegar

Salad:

• 150 gr Cabbage-shredded, 1 Tomato-sliced

• 2 tbsp Thousand island

Sauce:

• 3 tbsp Teriyaki/Worcestershire sauce*, 7 tbsp Water

• 1 Garlic clove-grind, ½ tsp ground Pepper, ½ tsp Salt

• ½ tsp ground Nutmeg, ½ tsp Chinese 5-spice powder

• 2 tsp Spicy yellow karashi (Mustard)*, 7 tsp Sugar

• 1 tsp Tomato paste, 3 tbsp Soy sauce (Shoyu)

Directions

• Sauce: Prepare the sauce minimum 1 hour before cooking the chicken. Pour sauce ingredients into a pot. Mix & bring the mixture over medium heat to a boil: stir continuously. Remove from the heat, let it cool down to room temperature. Put the sauce in the refrigerator to allow the flavors to blend & more intense.

• Place a wax paper/plastic wrap above chicken breast slices. Using a mallet, pound the breast to flatten it into ~ 1½ cm thick. Smear chicken with lime juice, salty soya sauce, pepper, salt, ginger & garlic. Set chicken in the refrigerator for 30 minutes. Meanwhile, prepare the salad & pickle.

• Salad: Combine cabbage, tomato with Thousand Island. Pickle: combine all ingredients, mix well.

• Roll the chicken in flour, dip in beaten egg & then roll it in panko. Set it in the fridge for 30 minutes. Fry in hot oil until golden brown (~ 8 minutes).

• Slice chicken into thin strips & top with a drizzle of sauce. You could use the rest of sauce as a dip for the chicken. Serve the chicken with warm steamed rice, the pickle & salad.

• * When I made the sauce, instead of worcestershire, I used teriyaki sauce & the for mustard, I used common fig mustard (it gave fruity taste).

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