Chicken Katsu Sambal Matah: A Perfect Fusion Dish

Le Stanze Bistrot Cafe – If you’re a fan of delicious fusion dishes that combine crispy, savory flavors with fresh, tangy elements, the Chicken Katsu with Sambal Matah is an exciting option to try. This dish brings together the crispy goodness of Japanese-style fried chicken (katsu) with the refreshing heat of Indonesian sambal matah, a vibrant raw sambal made from shallots, chili, and herbs. Served with a side of tangy coleslaw salad, it’s a meal that’s sure to satisfy both your cravings for comfort food and fresh flavors. Here’s how you can recreate this exquisite dish at home or enjoy it at Le Stanze Bistrot Cafe.

Recipe for Chicken Katsu Sambal Matah

This recipe will guide you through making the perfect Chicken Katsu with Sambal Matah. With just a few simple ingredients, you’ll bring together a savory, spicy, and crunchy dish that’s perfect for any occasion.

Also Read : Chicken Satay Curry Sauce Recipe at Le Stanze Bistrot Cafe

Ingredients	Quantity
Chicken Katsu
Boneless chicken breast (fillet)	1/2 kg
Salt, pepper, and chicken stock powder	To taste
Breading
All-purpose flour	100 grams
Egg yolks	3 eggs
Breadcrumbs	250 grams
Sambal Matah
Shallots, finely sliced	5 pieces
Bird’s eye chili, finely sliced	7 pieces
Kaffir lime leaves, finely sliced	3 leaves
Lemongrass, finely sliced	1/2 stalk
Cooking oil (for drizzling)	2 tbsp
Coleslaw Salad
Carrots, sliced or grated	2 pieces
Cabbage, thinly sliced	As needed
Mayonnaise	150 grams
Chili sauce	50 grams
Salt	1/2 tsp

Instructions

1. Prepare the Chicken Katsu:
   • Begin by marinating the chicken fillets with a mixture of salt, pepper, and chicken stock powder. Let it sit for about 10-15 minutes for the flavors to absorb.
   • Prepare the breading station. Place the all-purpose flour in one dish, the egg yolks in another, and the breadcrumbs in the third.
   • Coat each marinated chicken fillet first in the flour, then dip it into the egg yolk, and finally coat it thoroughly with breadcrumbs.
2. Fry the Chicken:
   • Heat oil in a deep fryer or a large skillet over medium heat. The oil temperature should be moderate, not too hot to avoid burning the breadcrumbs.
   • Fry the chicken fillets until they turn golden brown on both sides, about 3-4 minutes per side.
   • Once cooked, remove the chicken and place it on a paper towel-lined plate to drain excess oil.
3. Make the Sambal Matah:
   • In a bowl, combine the sliced shallots, bird’s eye chili, kaffir lime leaves, and lemongrass. Mix well.
   • Heat a small amount of oil in a pan until it becomes hot, then pour the hot oil over the sambal mixture. The heat of the oil will help release the aromatic flavors from the herbs and spices.
4. Prepare the Coleslaw Salad:
   • Slice the carrots into thin strips or grate them, and finely chop the cabbage.
   • In a large bowl, mix together the mayonnaise, chili sauce, and salt.
   • Add the carrots and cabbage into the mayo mixture and toss everything together until well combined. Taste and adjust the seasoning if necessary.
5. Assembly:
   • To serve, start by placing a portion of steamed white rice in a bowl or paper cup.
   • Top with a few pieces of the crispy chicken katsu, drizzle with the sambal matah, and add a generous scoop of coleslaw salad on the side or on top.

Conclusion

The Chicken Katsu with Sambal Matah is a perfect blend of crispy, savory, spicy, and tangy flavors. It’s a dish that balances comfort with a kick of heat, offering an exciting culinary experience for anyone who enjoys fusion cuisine. Whether you’re enjoying it at Le Stanze Bistrot Cafe or making it at home, this dish is sure to impress and satisfy your taste buds. The combination of crispy chicken, fresh sambal matah, and creamy coleslaw is a winner for any meal.

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