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Chicken Katsu Curry Recipe
Master how to make authentic Wagamama-style Chicken Katsu Curry at home with this quick and easy recipe. Crispy golden panko chicken paired with a velvety curry sauce creates restaurant-quality results in your own kitchen. Perfect for impressive weeknight dinners that the whole family will love.
Prep
Cook
Serve
Kcal
- 4 boneless, skinless chicken breasts
- 100g plain flour
- 2 large eggs, beaten
- 200g panko breadcrumbs
- Vegetable oil for deep frying
- 300g Japanese short-grain rice (or basmati)
- Salt and white pepper
- For the curry sauce:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2cm piece fresh ginger, grated
- 2 tbsp plain flour
- 2 tbsp curry powder (medium heat)
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tbsp soy sauce
- 1 tbsp honey
- 500ml chicken stock
- 1 tbsp vegetable oil
Step 1
Start with the curry sauce as it needs time to simmer. Heat 1 tablespoon of oil in a saucepan over medium heat. Add the diced onion and cook for 6-7 minutes, stirring occasionally, until soft and starting to turn golden. Add the garlic and ginger, stir for another minute until fragrant.Step 2
Add the curry powder, garam masala, and turmeric to the onions. Stir for about 30 seconds to toast the spices — they should smell incredible. Sprinkle in the 2 tablespoons of flour and stir continuously for 1 minute to make a roux — this is what gives the sauce its silky, thick consistency.Step 3
Gradually pour in the chicken stock, a little at a time, whisking constantly to prevent lumps. Add the soy sauce and honey. Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. Taste and adjust seasoning. For a smoother sauce, blend it briefly with a stick blender, then strain through a sieve.Step 4
Cook the rice according to the packet instructions. Rinse it first until the water runs clear, then cook in slightly less water than usual for Japanese-style sticky rice. Keep covered and warm.Step 5
Prepare the chicken. Place each breast between two sheets of cling film and bash with a rolling pin until evenly about 1.5cm thick. This ensures even cooking and maximum crunch-to-chicken ratio. Season both sides with salt and white pepper.Step 6
Set up your breading station: flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Coat each chicken breast first in flour (shake off excess), then dip in egg (let excess drip off), then press firmly into the panko, making sure every surface is covered. Press the crumbs on with your palms for a thick, even coating.Step 7
Pour vegetable oil into a deep pan or wok to a depth of about 3cm. Heat to 170°C — test with a breadcrumb; it should sizzle immediately and float to the surface. Carefully lower in the chicken breasts and fry for 5-6 minutes, turning once halfway, until deep golden and cooked through. The internal temperature should reach 75°C. Drain on a wire rack set over a tray — not kitchen paper, as the base goes soggy.Step 8
Let the katsu rest for 2 minutes, then slice each breast into thick strips with a sharp knife. Serve on a bed of rice with the curry sauce poured over one half of the katsu, leaving the other half exposed so you can still hear and taste that gorgeous crunch. Serve with pickled ginger and a wedge of lemon on the side.
What ingredients are used in Chicken Katsu Curry from Wagamama?
Wagamama's Chicken Katsu Curry requires chicken breasts, flour, eggs, panko breadcrumbs, rice, carrots, onions, garlic, ginger, curry powder, turmeric, garam masala, chicken stock, honey, soy sauce, bay leaf, and optionally coconut milk. It's garnished with pickled ginger and sesame seeds.
How to cook Chicken Katsu Curry from Wagamama at home?
Learn how to cook Chicken Katsu Curry from Wagamama by flattening and breading chicken breasts, frying until golden, and making a curry sauce with onions, carrots, spices and stock. The sauce is simmered, blended until smooth, then poured over the crispy chicken and rice for an authentic restaurant experience at home.
What's the secret to achieving the perfect crispy coating on chicken katsu?
The perfect crispy coating comes from using panko breadcrumbs (rather than regular breadcrumbs), ensuring your chicken is completely dry before coating, chilling the breaded chicken for 20 minutes before frying, and maintaining the correct oil temperature (180°C) throughout cooking.
Can I make Japanese curry sauce ahead of time?
Yes, the Japanese curry sauce can be made 1-2 days ahead and stored in the refrigerator. It often tastes even better the next day as flavours develop. Simply reheat gently before serving with freshly fried chicken katsu for a quicker weeknight meal.
What are the best side dishes to serve with katsu curry?
Traditional sides for katsu curry include Japanese pickles (tsukemono), miso soup, a simple cucumber salad with rice vinegar dressing, edamame beans, or gyoza dumplings. These complement the rich curry sauce and crispy chicken perfectly for an authentic Japanese meal.