Csirke Katsu
A csirke katsu egy jap谩n 茅tel, amely a pan铆rozott csirkemellet 茅s a tonkatsu sz贸szt kombin谩lja. Az 茅tel a jap谩n konyha egyik legismertebb 茅tel茅v茅 v谩lt, 茅s szinte minden 茅tteremben megtal谩lhat贸. A katsu egy ropog贸s, f疟szeres pan铆rral bevont h煤s, amelyet tonkatsu sz贸sszal t谩lalnak. Az 茅tel egyszer疟, de gazdag 铆zvil谩g煤, 茅s t枚k茅letes v谩laszt谩s egy gyors vacsor谩hoz vagy 茅tkez茅shez. A csirke katsu tradicion谩lisan rizssel 茅s savany煤s谩ggal ker眉l t谩lal谩sra, de sokan sal谩t谩val is szeretik. Az 茅tel n茅pszer疟s茅g茅t az egyszer疟s茅g茅ben rejlik 鈥 k枚nnyen elk茅sz铆thet艖, m茅gis 铆nycsikland贸.
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Elk茅sz铆t茅si L茅p茅sek
1
Preheat the oil in a deep pan to 170掳C for frying.
Make sure the oil is hot enough by testing with a small piece of breadcrumb. If it sizzles immediately, the oil is ready.
2
Season the chicken breasts with soy sauce and sesame oil, then dredge in the flour, dip in the beaten egg, and coat with panko breadcrumbs.
For a crunchier coating, press the panko breadcrumbs onto the chicken breasts to ensure they stick well.
3
Carefully fry the chicken breasts in the hot oil for about 4-5 minutes on each side, or until golden brown and crispy.
Fry the chicken in batches if necessary, ensuring the oil temperature stays consistent.
4
Once fried, drain the chicken on a paper towel to remove excess oil.
Let the chicken rest for a minute to allow the juices to redistribute.
5
Slice the chicken breasts into strips and serve with shredded cabbage and tonkatsu sauce.
For an authentic touch, serve the katsu with a side of rice and pickles.
