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Wagamama chicken katsu curry with sliced crispy chicken, curry sauce and rice in a dark bowl

Wagamama Chicken Katsu Curry

Crispy panko chicken with a smooth, mildly sweet Japanese curry sauce over sticky rice — a homemade copycat of the famous Wagamama favourite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 640
Ingredients Method Notes

Ingredients
  

Curry Sauce
  • 1 tablespoon vegetable oil
  • 1 large onion finely chopped
  • 2 carrots peeled and chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons mild curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 2 tablespoons plain flour
  • 2 cups 480 ml chicken stock
  • 1/2 cup 120 ml coconut milk (optional, for extra creaminess)
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 1 bay leaf
  • Salt to taste
Chicken
  • 4 chicken breasts about 600 g, pounded to an even thickness
  • 1/2 cup plain flour
  • 2 eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • Salt and black pepper
  • Vegetable oil for shallow frying
To Serve
  • 2 cups cooked jasmine or sticky rice
  • 2 spring onions finely sliced
  • A small side salad or pickles optional

Method
 

  1. Cook the onion and carrots in the oil for 8 to 10 minutes until soft.
  2. Add garlic, ginger, spices and flour; cook 1 minute.
  3. Pour in the stock, add soy sauce, honey and bay leaf; simmer 15 minutes.
  4. Remove the bay leaf, blend the sauce completely smooth, stir in the coconut milk and season.
  5. Coat the chicken in seasoned flour, then egg, then panko, pressing firmly.
  6. Shallow fry for 3 to 4 minutes per side until deep golden and cooked through; rest, then slice.
  7. Serve over rice with the sauce ladled over, topped with spring onions.

Notes

Blend the sauce for a full minute for the true restaurant texture. For the hot version, add 1 teaspoon of chilli flakes with the spices.