Wagamama's Katsu Curry features a golden, crispy breaded chicken cutlet served atop fluffy steamed rice, drenched in a rich, savory Japanese curry sauce with a medley of aromatic spices, delivering a comforting blend of crunchy texture and hearty flavors.
Equipments
- Chef's knife
- Cutting board
- Meat mallet
- Mixing bowls
- Shallow trays (for breading)
- Whisk
- Saucepan
- Frying pan or deep fryer
- Slotted spoon
- Tongs
- Rice cooker
- Grater (for aromatics)
- Ladle
- Plate (for serving)
- Paper towels
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- 2 cups Japanese short-grain rice
- 2 tablespoons vegetable oil (for curry sauce)
- 1 onion
- 2 garlic cloves
- 1 tablespoon ginger
- 1 carrot
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 tablespoon plain flour (for curry sauce)
- 500 ml (2 cups) chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 2 teaspoons honey
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- Salt (to taste)
- Steamed rice (to serve)
- Sliced cucumber and mixed salad leaves (optional, for garnish)
You should ensure the chicken breasts are evenly pounded with a meat mallet to achieve a consistent thickness for even cooking and optimal crispiness when breaded with panko breadcrumbs. Use Japanese short-grain rice, as its sticky texture complements the curry sauce perfectly, enhancing the traditional experience. Fresh aromatics like garlic, ginger, and onion add a depth of flavor to the curry sauce that pre-made powders alone cannot replicate. When frying the breaded chicken cutlet, maintain the oil temperature to avoid greasy results and preserve that golden crisp. Wagamama's Katsu Curry copycat recipe combines these elements into a savory dish featuring a crunchy breaded chicken cutlet served over fluffy rice and drenched in a rich, spicy Japanese curry sauce.
Instructions
- Prepare the rice in a rice cooker.
- Pound chicken breasts to even thickness with a meat mallet.
- Season chicken breasts with salt and black pepper.
- Set up breading stations: flour in one tray, whisked eggs in another, panko breadcrumbs in a third.
- Coat chicken breasts in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat vegetable oil in a frying pan or deep fryer to 170-180°C (340-355°F).
- Fry breaded chicken until golden and cooked through. Drain on paper towels.
- Slice onion, grate garlic and ginger, and dice carrot.
- Heat oil in a saucepan; sauté onion until soft.
- Add garlic, ginger, and carrot; sauté until fragrant.
- Stir in curry powder and turmeric; cook for 1 minute.
- Sprinkle in flour; stir and cook for another minute.
- Gradually whisk in chicken stock until smooth.
- Add soy sauce, mirin, honey, tomato paste, and Worcestershire sauce; simmer until thickened.
- Taste and add salt if needed.
- Slice fried chicken cutlet.
- Serve steamed rice on a plate; ladle curry sauce over the rice.
- Arrange sliced chicken cutlet on top.
- Garnish with sliced cucumber and mixed salad leaves (optional).
- Serve immediately.
Substitution
Wagamama's Katsu Curry features a golden, crispy breaded chicken cutlet served atop fluffy steamed rice, drenched in a rich, savory Japanese curry sauce with a medley of aromatic spices, delivering a comforting blend of crunchy texture and hearty flavors. You can substitute chicken breasts with pork cutlets or tofu for a different protein option while maintaining the dish's signature crunch and flavor. Panko breadcrumbs provide the classic crispiness, but plain breadcrumbs or crushed cornflakes work if panko is unavailable. Use vegetable oil for frying due to its high smoke point, ensuring a perfectly golden crust. If you lack Japanese short-grain rice, medium-grain rice can be a suitable alternative to achieve a similar texture.
Tips
Ensure your chicken breasts are evenly pounded to achieve consistent cooking and a tender texture. Maintain the oil temperature between 170-180degC (340-355degF) when frying to get a golden, crispy crust without undercooking or burning the katsu. Whisk the curry sauce continuously as you add chicken stock to avoid lumps and achieve a smooth texture. Let the sauce simmer until thickened to intensify the savory flavor, enhancing your Wagamama's Katsu Curry experience.
Nutritions
Wagamama's Katsu Curry provides a balanced combination of protein from breaded chicken breasts and complex carbohydrates from Japanese short-grain rice, delivering sustained energy. The dish includes fiber and vitamins from aromatics like onion, garlic, ginger, and carrot, enhanced by turmeric which offers anti-inflammatory benefits. The rich curry sauce, made with chicken stock and flavorful spices such as curry powder and turmeric, contributes antioxidants and minerals, while moderate frying adds fat content important for satiety. Your meal supports muscle repair and immune function, making it a hearty option for a satisfying lunch or dinner.
Storage
Store the leftover katsu chicken in an airtight container to maintain its crispiness, preferably separating it from the curry sauce to prevent sogginess. Keep the curry sauce in a sealed container and refrigerate both components for up to 3 days. When reheating, warm the curry gently on the stove and crisp the chicken in an oven or air fryer to restore its texture, ensuring your meal remains flavorful and enjoyable.
Variation or Alternatives
Consider substituting chicken breasts with pork loin for a traditional tonkatsu curry variation, enhancing the dish's authenticity. You could also bake the breaded cutlet at 200degC (390degF) for 20 minutes instead of frying to reduce oil content while maintaining crispiness. Try adding a splash of coconut milk to the curry sauce to introduce a creamier texture and mild sweetness. Your curry will benefit from incorporating diced potatoes or apples for added texture and a hint of natural sweetness in the sauce.
Allergies
Wagamama's Katsu Curry contains common allergens such as eggs, wheat (all-purpose flour and panko breadcrumbs), soy (soy sauce and possibly Worcestershire sauce), and chicken. The presence of curry powder and spices may also pose a risk for individuals with spice sensitivities. Be sure to check the ingredients carefully if You have any specific allergies or intolerances before consuming this dish.
Why this recipe?
Wagamama's Katsu Curry is loved for its perfectly crispy chicken, rich and creamy Japanese curry sauce, and fragrant steamed rice that creates a harmonious blend of flavors and textures. The dish balances savory, sweet, and mildly spicy notes, making it both comforting and exciting for the palate. Trying to make a copycat version allows you to customize the spice level and ingredients to suit Your taste while recreating a restaurant favorite at home. Home cooking also lets you enjoy this iconic dish fresh and at your convenience, offering both satisfaction and savings.