Juicy, Gurih & Wangi! Resep CHIKURO [Hacks Lubang Anti Gagal]

Devina Hermawan July 2, 2026 Watch on YouTube ↗

Chikuro (Chicken Potato Croquette)

Bahan adonan:

Bahan lainnya:

Bahan pelapis basah:

Bahan pelapis kering:

Bahan garlic cheese mayo:

Bumbu tabur rumput laut:

Untuk saus garlic cheese mayo, tumis bawang putih cincang dengan mentega tawar hingga wangi, kemudian masukkan parsley cincang. Pindahkan ke mangkuk lalu tambahkan keju oles, mayones dan sedikit susu cair, aduk hingga rata dan saus garlic cheese mayo siap dipakai
Untuk bumbu tabur rumput laut, haluskan aonori, gula pasir, garam, dan kaldu ayam bubuk menggunakan blender hingga halus dan tercampur rata
Untuk adonan, potong bawang bombai dan bawang putih lalu masukkan ke food chopper, haluskan sesaat. Tambahkan paha ayam filet, garam, merica, gula pasir, kaldu ayam bubuk, minyak wijen, dan baking powder, lalu haluskan kembali. Masukkan telur, tepung roti, dan
Untuk pelapis basah, campurkan terigu dan telur lalu tambahkan air sedikit demi sedikit sambil diaduk hingga merata. Untuk pelapis kering, hancurkan gabin lalu campurkan dengan tepung roti putih
Ambil adonan sekitar 65-70 gr, balurkan dengan tepung, lalu bungkus buncis dengan adonan sambil dibentuk memanjang. Balurkan ke adonan pelapis basah lalu balurkan ke pelapis kering hingga seluruh permukaan tertutup rata
Goreng chikuro di minyak panas dengan api sedang selama 3-4 menit hingga berwarna kuning keemasan dan matang
Keluarkan buncis dari chikuro yang sudah matang, beri isian saus garlic cheese mayo secukupnya lalu taburkan dengan bumbu rumput laut
Chikuro siap disajikan

For the dough:

Other ingredients:

For wet coating:

For dry coating:

For garlic cheese mayo:

For seaweed seasoning:

For garlic cheese mayo, sauté minced garlic with butter until fragrant, then add chopped parsley. Transfer to bowl and add cheese spread, mayonnaise, and a little milk, stir until well combined and mayo is ready
For seaweed seasoning, grind aonori, sugar, salt, and chicken bouillon powder using a blender until fine and evenly mixed
For the dough, cut onion and garlic and place in food chopper, blend briefly. Add chicken thigh fillet, salt, black pepper, sugar, chicken bouillon powder, sesame oil, and baking powder, then blend again. Add egg, breadcrumbs, and tapioca starch and mix well
For wet coating, mix flour and egg then add water gradually while stirring until smooth. For dry coating, crush cream crackers and mix with white breadcrumbs
Take about 65-70 g dough, coat with flour, then wrap green beans with dough while shaping into an elongated form. Coat with wet batter then coat with dry coating until surface is evenly covered
Fry chikuro in hot oil over medium heat for 3-4 minutes until golden yellow and cooked through
Remove green beans from cooked chikuro, fill with garlic cheese mayo as desired then sprinkle with seaweed seasoning
Chikuro is ready to serve