SCHEMA||{"@context":"https://schema.org","@type":"Recipe","name":"Wagamama's Chicken Katsu Curry Recipe","author":{"@type":"Person","name":"Peter Martin","jobTitle":"Chef","url":"https://www.grittychef.com"},"datePublished":"2024-06-01","description":"A delicious recreation of Wagamama's famous chicken katsu curry with crispy panko-breaded chicken and a rich, aromatic curry sauce served with Japanese rice.","prepTime":"PT40M","cookTime":"PT45M","totalTime":"PT1H25M","keywords":"chicken katsu curry, Japanese curry, Wagamama recipe, panko chicken, homemade katsu","recipeYield":"4","recipeCategory":"Main Course","recipeCuisine":"Japanese","nutrition":{"@type":"NutritionInformation","calories":"680 calories","carbohydrateContent":"76 g","proteinContent":"42 g","fatContent":"22 g","saturatedFatContent":"4 g","cholesterolContent":"160 mg","sodiumContent":"1250 mg","sugarContent":"12 g","servingSize":"1 serving"},"recipeIngredient":["4 boneless, skinless chicken breasts (about 600g total)","100g plain flour","2 eggs, beaten","200g panko breadcrumbs","Vegetable oil for frying","500g cooked Japanese rice","2 carrots, peeled and diced","2 onions, finely diced","4 garlic cloves, minced","1 thumb-sized piece of ginger, peeled and grated","2 tbsp plain flour","2 tbsp medium curry powder","1 tbsp turmeric","1 tbsp garam masala","700ml chicken stock","2 tbsp honey","4 tbsp soy sauce","1 bay leaf","1 tsp coconut milk (optional)","Pickled red ginger, for serving","Sesame seeds, for garnish"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare chicken","text":"Place each chicken breast between two sheets of cling film and use a rolling pin to gently bash them until they're about 1.5cm thick all over. This ensures even cooking."},{"@type":"HowToStep","name":"Set up breading station","text":"Put the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third. Season the flour with a pinch of salt and pepper."},{"@type":"HowToStep","name":"Coat chicken","text":"Coat each chicken breast first in the seasoned flour, then dip into the beaten egg, and finally press into the panko breadcrumbs, ensuring they're completely covered. Place the breaded chicken on a plate and refrigerate for 20 minutes to help the coating stick."},{"@type":"HowToStep","name":"Start curry sauce","text":"Heat 2 tablespoons of oil in a large pan over medium heat. Add the diced onions and carrots and cook for 10 minutes until softened, stirring occasionally."},{"@type":"HowToStep","name":"Add aromatics and spices","text":"Add the garlic and ginger to the pan and cook for another 2 minutes until fragrant. Sprinkle in the 2 tablespoons of flour, curry powder, turmeric, and garam masala. Stir continuously for 1 minute to cook the spices and prevent burning."},{"@type":"HowToStep","name":"Simmer sauce","text":"Gradually pour in the chicken stock while stirring constantly to prevent lumps. Add the honey, soy sauce, and bay leaf. Bring to a boil, then reduce the heat and simmer gently for 20 minutes until the sauce has thickened and the vegetables are completely soft."},{"@type":"HowToStep","name":"Fry chicken","text":"Heat vegetable oil in a large, deep frying pan or wok to a depth of about 2cm. The oil is ready when a breadcrumb sizzles immediately when dropped in. Carefully place the breaded chicken into the hot oil and fry for about 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 75°C). Remove and drain on kitchen paper."},{"@type":"HowToStep","name":"Blend sauce","text":"Once the curry sauce has simmered and thickened, remove the bay leaf and blend until smooth using a hand blender or food processor. Return to the pan and stir in the coconut milk if using. Season to taste."},{"@type":"HowToStep","name":"Serve","text":"Slice each chicken breast into thick strips. Place a portion of rice in each bowl, arrange the sliced chicken katsu next to it, and generously pour the curry sauce over half the chicken and part of the rice. Garnish with pickled ginger and a sprinkle of sesame seeds."}],"aggregateRating":{"@type":"AggregateRating","ratingValue":4.9,"bestRating":5,"worstRating":1,"ratingCount":1},"review":[{"@type":"Review","author":{"@type":"Person","name":"Peter Martin"},"datePublished":"2024-06-01","reviewBody":"A faithful homemade version that brings genuine Japanese character to the home kitchen.","name":"Chef's Rating","reviewRating":{"@type":"Rating","ratingValue":4.9,"bestRating":5,"worstRating":1}}],"url":"https://www.grittychef.com/recipes/wagamama-chicken-katsu-curry-recipe","@id":"https://www.grittychef.com/recipes/wagamama-chicken-katsu-curry-recipe#recipe","image":["https://cdn.prod.website-files.com/681798de2b10b43b9458e123/69038275df3438d5127f3749_Phoenix_10_A_beautifully_crisp_goldenbrown_chicken_katsu_cutle_0.jpeg"],"publisher":{"@type":"Organization","name":"GrittyChef","url":"https://www.grittychef.com","logo":{"@type":"ImageObject","url":"https://cdn.prod.website-files.com/68179523ed0aeea15c49bade/690376118ebfd7be919eabab_gritty-chef-logo.png"}},"dateModified":"2026-03-26"}
SCHEMA||{"@context":"https://schema.org","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What ingredients are used in Chicken Katsu Curry from Wagamama?","acceptedAnswer":{"@type":"Answer","text":"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."}},{"@type":"Question","name":"How to cook Chicken Katsu Curry from Wagamama at home?","acceptedAnswer":{"@type":"Answer","text":"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."}},{"@type":"Question","name":"What's the secret to achieving the perfect crispy coating on chicken katsu?","acceptedAnswer":{"@type":"Answer","text":"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."}},{"@type":"Question","name":"Can I make Japanese curry sauce ahead of time?","acceptedAnswer":{"@type":"Answer","text":"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."}},{"@type":"Question","name":"What are the best side dishes to serve with katsu curry?","acceptedAnswer":{"@type":"Answer","text":"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."}}]}
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