Chicken Katsu Curry from Wagamama features tender breaded chicken cutlets fried to a golden crisp, served atop steamed rice and smothered in a fragrant, mildly spiced Japanese curry sauce, garnished with fresh green onions for a hearty and comforting meal.
Equipments
- Chef’s knife
- Cutting board
- Meat mallet
- Mixing bowls
- Whisk
- Shallow plates (for breading)
- Tongs
- Wire rack or paper towels (for draining)
- Large frying pan or deep fryer
- Saucepan
- Spatula or wooden spoon
- Rice cooker or pot (for rice)
- Measuring cups and spoons
- Grater (for curry sauce ingredients)
- Serving plates
Ingredients
- 2 boneless, skinless chicken breasts
- Salt
- Black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups panko breadcrumbs
- Vegetable oil (for frying)
- 3 cups cooked Japanese short-grain rice
- 2 tablespoons vegetable oil (for curry sauce)
- 1 onion
- 3 cloves garlic
- 1-inch piece ginger
- 2 medium carrots
- 2 tablespoons curry powder
- 2 tablespoons plain flour (for sauce)
- 2 cups chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon tomato ketchup
- 1 teaspoon garam masala
- Salt (for sauce)
- Fresh green onions (for garnish)
Ensure the chicken breasts are evenly pounded with a meat mallet for uniform thickness, which helps them cook evenly and retain juiciness. Use panko breadcrumbs for a crisp, light coating that contrasts perfectly with the tender chicken inside. When making the curry sauce, finely grate the ginger and garlic to release their full aroma and flavor, balancing the sweetness of honey and tomato ketchup with the warmth of curry powder and garam masala. Maintain a consistent frying temperature by using a deep fryer or a large frying pan with plenty of vegetable oil to achieve that golden, crunchy exterior without sogginess. You can recreate the iconic Chicken Katsu Curry from Wagamama by closely following these ingredient and preparation tips for an authentic, satisfying home-cooked version.
Instructions
- Instructions:
- Butterfly and flatten chicken breasts with a meat mallet.
- Season chicken with salt and black pepper.
- Prepare three shallow plates: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken breast in flour, shake off excess.
- Dip floured chicken into the beaten eggs.
- Coat chicken thoroughly in panko breadcrumbs.
- Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
- Fry breaded chicken until golden and cooked through, about 3-4 minutes per side.
- Drain chicken on a wire rack or paper towels.
- Slice chicken into strips.
- For curry sauce: grate onion, garlic, and ginger.
- Heat vegetable oil in a saucepan over medium heat.
- Add grated onion, garlic, and ginger; cook until fragrant and softened.
- Grate or finely chop carrots; add to saucepan and sauté for a few minutes.
- Stir in curry powder and plain flour; cook for 1-2 minutes.
- Gradually whisk in chicken stock until smooth.
- Add soy sauce, honey, tomato ketchup, and garam masala.
- Simmer, stirring occasionally, until sauce thickens (about 10-15 minutes).
- Season sauce with salt to taste.
- Cook and fluff Japanese rice according to package instructions.
- To serve, mound rice onto plates.
- Top each with sliced katsu chicken.
- Spoon curry sauce generously over chicken and rice.
- Garnish with freshly sliced green onions.
- Serve immediately.
Substitution
Chicken Katsu Curry from Wagamama copycat menu can be adapted by substituting chicken breasts with thigh fillets for juicier results or using gluten-free flour and breadcrumbs if you have dietary restrictions. If you lack panko breadcrumbs, crushed cornflakes or regular breadcrumbs make a suitable alternative that still provides a crispy texture. When frying, maintain oil temperature around 350degF (175degC) to prevent sogginess or burning of the chicken cutlets. Your curry sauce can be thickened with cornstarch instead of plain flour for a gluten-free option, and adjusting spices like garam masala or curry powder allows customization to suit your preferred flavor profile. Finally, steamed jasmine or basmati rice can replace Japanese short-grain rice if unavailable, keeping the dish comforting and complete.
Tips
Flattening the chicken breasts evenly with a meat mallet ensures consistent cooking and prevents tough, undercooked spots. Maintaining the frying oil temperature at 350degF (175degC) is crucial to achieve a golden, crispy coating without soaking up excess oil. When preparing the curry sauce, grating the onion, garlic, and ginger instead of chopping releases more intense flavors and helps the sauce thicken smoothly. Be sure to drain the fried chicken on a wire rack or paper towels to keep it crisp before slicing and serving with your freshly cooked rice and curry sauce.
Nutritions
Chicken Katsu Curry provides a balanced meal rich in protein from tender chicken breasts coated in crispy panko breadcrumbs, contributing essential amino acids for muscle repair and growth. The Japanese short-grain rice supplies complex carbohydrates that offer sustained energy, while the mildly spiced curry sauce incorporates antioxidants from ingredients like garlic, ginger, and turmeric-based curry powder. Healthy fats come from the vegetable oil used in frying and sauce preparation, but frying may increase calorie content, which you should consider if monitoring fat intake. Fresh green onions add vitamins and minerals, enhancing the dish's nutritional profile with minimal calories.
Storage
To store your Chicken Katsu Curry, separate the chicken cutlets, curry sauce, and rice into airtight containers to maintain their individual textures and flavors. Refrigerate the containers promptly and consume within 2-3 days to ensure freshness and food safety. When reheating, warm the curry sauce gently on the stovetop while microwaving the chicken and rice separately to preserve their crispy and fluffy qualities.
Variation or Alternatives
You can substitute chicken breasts with pork loin for a traditional Tonkatsu version of the dish, enhancing the flavor with a slightly fattier texture. Swap panko breadcrumbs for crushed cornflakes or tempura bits to achieve a unique crunch. Instead of frying, bake the breaded chicken in the oven at 400degF (200degC) for about 20 minutes for a lighter option. For a richer curry sauce, stir in a splash of coconut milk or cream during the last few minutes of simmering.
Allergies
Your Chicken Katsu Curry may pose allergy risks due to the presence of wheat in the all-purpose flour and panko breadcrumbs, which contain gluten. Eggs used for breading the chicken and soy sauce in the curry sauce also commonly trigger allergic reactions. People with allergies to these ingredients should seek suitable substitutes or avoid the dish entirely.
Why this recipe?
Wagamama's Chicken Katsu Curry standout for its perfectly crispy breaded chicken paired with a rich, flavorful Japanese curry sauce that balances sweetness and spice. The dish offers a satisfying combination of textures and authentic Asian flavors, making it a favorite among diners seeking comfort food with a twist. You'll find that attempting a copycat recipe allows you to customize the ingredients, control spice levels, and recreate the beloved restaurant experience at home. This effort not only saves money but also deepens your appreciation for the culinary craftsmanship behind Wagamama's signature meal.