Crispy Chicken Katsu with Sambal Dabu-Dabu
Indonesian-style breaded chicken cutlet with a fiery sambal accompaniment. Chicken breast is marinated with garlic, salt, and pepper, then triple-coated in egg and panko before frying until golden. The sambal dabu-dabu combines raw shallots, tomato, and bird's eye chilies with lime juice and hot oil for a fresh, spicy condiment.
Ingredients
Instructions
- 1
Split the chicken breast open. Pound the marinade ingredients until smooth and rub onto the chicken meat. Let rest for 30 minutes.
- 2
Dip the chicken into the beaten egg, then coat with seasoned flour. Dip into the egg again.
- 3
Roll in panko breadcrumbs until completely coated.
- 4
Fry until cooked through. Remove and drain on paper towels.
- 5
Pound the sambal ingredients. Add salt and lime juice. Pour hot oil over the mixture and stir well. Spoon the sambal over the chicken and serve.
Tips
Marinating for 30 minutes allows the flavors to penetrate the meat.
The double egg dip ensures a thicker, crispier coating.
Pour hot oil over the sambal just before serving to release the aromas.
Good to Know
Store leftover sambal in an airtight container in the refrigerator for up to 3 days. Fried chicken is best eaten immediately.
Marinate the chicken up to 4 hours ahead. Prepare the sambal ingredients and pound them just before serving.
Serve the chicken immediately after frying while it is still hot and crispy, topped with the warm sambal dabu-dabu.
Common Mistakes
Skip the resting period to avoid bland chicken with unabsorbed marinade.
Use only one egg dip to avoid a thin, less crispy coating.
Refrigerate the sambal to avoid losing the aromatic hot oil effect.
Substitutions
Gluten-Free Swaps
General Alternatives
similar heat level