Recipes
Description
Chicken Katsu Teriyaki
How to make katsu;
INGREDIENTS:
1. Chicken breast / thigh fillet: 100 grm
2.Wet Flour:
Cornstarch: 2 tbsp
- Low protein flour: 2 tbsp
- Egg: 1 item
- Ice water: 200 ml
3. Dry flour using blue triangle flour
4. Panir / panko flour
5. Teriyaki sauce
How to make
Sprinkle pepper and salt on the chicken to taste
Put it in dry flour
Put it in the wet flour, drain until it doesn't drip again
put into breadcrumbs, pat pat
put it back into the wet flour, drain
put it in the breadcrumbs.
If you want it to be stored, store it raw in the freezer, when you want to fry it, don't thaw it, but put it directly into hot oil over low heat.
This recipe has a shelf life of more than 6 months with a very good consistency and should not be crushed more than 2 layers.
Sticky rice:
1. Fragrant pandan rice 350 gr
2. Sticky rice 150 gr
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Sauce Ponzu Miyoshi By Chef Desmond Lim, please use this link
