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Chicken Katsu ｜ Kuki Daddy Cooking Channel's Recipe Transcription

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Kukipapa cooking class

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Ingredients

Chicken breast (without skin) : 2 sheets (600-700g)
salt : 4g
Melting cheese : 4 sheets
Macrophyll : 2 sheets
Pepper : Appropriate amount
Bread crumbs : Appropriate amount
egg : 1 piece
water : 70-80ml
flour : 100g
Fried oil : Appropriate amount

Time required

40minutes

Procedure

1) Prepare 00:16
Slice the chicken breast horizontally and cut it in half.
Open each double door, arrange them on the wrap, and sandwich them with the wrap.
Hit with a cotton swab and spread until it is 1.5 times larger.
2) Wrap the ingredients 01:13
Sprinkle salt and pepper on one side of the chicken breast.
Place the perilla and cheese cut in half on each and fold it in half.
3) Make breading liquid 01:59
Break the egg into a bowl and melt it.
Add flour, mix gently with a whisk, add water and mix further.
4) To dress 02:22
Pass 2 through the batter liquid and sprinkle with breadcrumbs.
5) Fried 02:59
Put frying oil in a frying pan and heat to 150-160 degrees.
Add 4 and fry on medium to high medium heat for about 3 minutes.
After raising the temperature of the oil to about 170 degrees, turn it over and fry for about 3 minutes.
If it is fragrant, take it out and drain the oil.
Cut into pieces of your choice and serve on a plate.

Point

・ By tapping and spreading chicken breast, the meat becomes tender and easier to handle.
・ Because cheese has a salty taste, the amount of salt in the bottom taste should be small.
・ The amount of cheese can be increased or decreased as you like.
・ Basil can be used as a substitute for perilla.
・ By raising the temperature of frying oil from a low temperature of 150 to 160 degrees Celsius, the heat goes through to the inside and the outside is fragrant.