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@vlogtemplate_: #CapCut a day in my life #templatecapcut #minivlog #capcutpioneer #pioneertemplate

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Wednesday 15 April 2026 13:00:04 GMT
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utawi_kalam
Utawi Kalam :
izin pake komsep
2026-04-16 01:43:02
1
rifalfauzan42
. :
VT gw sudah HD blm broo?
2026-06-05 09:22:13
0
birucliperr7
BiruCliperr :
mampir 100 pertama yang folow nnti fb
2026-06-02 07:36:39
0
voocdd11
rra|𝗮𝗴𝗲| :
judul lagunya apa kak
2026-05-17 12:36:36
0
nigame
afh :
kalau video nya dapet dr mana si? harus shoot sendiri kah?
2026-05-08 02:06:24
0
cepkhalid_28
UmilLee :
kak bikin vidio dari org luar/ ngambilin dari pinteres itu harus banget tiap bikin templat yah? apa awal awal aja?
2026-05-26 14:34:40
0
safwadiedit
safwadiedit :
Good job🥰🥰🥰
2026-04-15 15:31:08
0
clipperrrp2
clipper07 :
udh dpt brpa dolar
2026-04-28 08:34:37
0
starking671
. :
judul lagunya apa kak?
2026-04-15 21:38:54
0
keranjang.abuya
Abuya :
Mantap Sini Saling follow yuk, dijamin fb bosque 🔥
2026-06-05 07:21:00
2
zzahh.llaa
zeeee :
izin promosi kak saya ada capcut pro private 10k perbulan 🤗
2026-04-22 13:22:55
0
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This is how I like to freezer prep chicken katsu. Details below! Batter Ingredients - 2 eggs - 2 tbsp flour - 1 tbsp cornstarch or potato starch - 1 tbsp oil (optional) - seasonings (up to you) - water (optional/if needed) Batter Notes! I like to add oil because I feel like it helps everything stick better. For seasoning, I kinda do whatever I feel like. Here I added salt, white pepper, onion powder, and a bit of ground ginger. Panko Notes! My go to panko brand is Shirakiku. I think the larger and lighter crumb creates a nice crust for the katsu that is less oily and stays crispy! Cooking Notes! There is no need to thaw the katsu before cooking. Regardless of method you use to cook, please make sure the chicken is fully cooked by either using a thermometer to check internal temperature or cutting into the katsu. To air-fry: spray both sides with oil and pop into the air fryer at 350 for about 20mins. 10 minutes in, flip the chicken and spray with more cooking spray if desired. To deep-fry: carefully deep fry with oil temperature at 350 till golden brown. To bake: I have never baked these so maybe you can let us know in the comments! #freezerprep #chickenkatsu #chickenkatsuprep #japanesefood #katsu
This is how I like to freezer prep chicken katsu. Details below! Batter Ingredients - 2 eggs - 2 tbsp flour - 1 tbsp cornstarch or potato starch - 1 tbsp oil (optional) - seasonings (up to you) - water (optional/if needed) Batter Notes! I like to add oil because I feel like it helps everything stick better. For seasoning, I kinda do whatever I feel like. Here I added salt, white pepper, onion powder, and a bit of ground ginger. Panko Notes! My go to panko brand is Shirakiku. I think the larger and lighter crumb creates a nice crust for the katsu that is less oily and stays crispy! Cooking Notes! There is no need to thaw the katsu before cooking. Regardless of method you use to cook, please make sure the chicken is fully cooked by either using a thermometer to check internal temperature or cutting into the katsu. To air-fry: spray both sides with oil and pop into the air fryer at 350 for about 20mins. 10 minutes in, flip the chicken and spray with more cooking spray if desired. To deep-fry: carefully deep fry with oil temperature at 350 till golden brown. To bake: I have never baked these so maybe you can let us know in the comments! #freezerprep #chickenkatsu #chickenkatsuprep #japanesefood #katsu
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