Craving that famous Wagamama chicken katsu curry without leaving the house? This homemade version gives you everything you love - crispy golden chicken coated in crunchy breadcrumbs, fluffy rice, and a silky, mildly spiced curry sauce that's every bit as comforting as the restaurant favourite.
I love Asian curries and the katsu curry at Wagamama is one of my favourites...so imagine how happy I was to find the recipe online. Mine just has a slight tweak in that I use medium curry powder instead of mild...however, when you watch the video within the link, you're told to do as much tweaking as you like...to your taste!
The curry sauce is totally delicious and full of flavour, combined with tender chicken in a crispy panko coating. Serve with some rice on the side and you really don't need anything else...except for it not to end...!
Tips
- Make ahead - the sauce can easily be made the day before or in the morning for that evening - gently reheat in a saucepan when ready to eat. The chicken can also be breaded a few hours before needed and kept in the fridge until ready to cook.
- Curry powder - I like to use medium curry powder instead of mild as per the original recipe, but the choice is yours depending on how spicy you like your curry!
- If you can get it, Alpro coconut long life drink has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base.
- Replace the chicken for aubergine or sweet potato for a vegetarian version.
- This recipe for Wagamama chicken katsu curry is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Boneless, skinless chicken breasts are commonly used for katsu curry. You can also use chicken thighs for a juicier, more flavorful result. Just make sure to pound the chicken flat for even cooking.
Yes - to make this dish gluten-free, use gluten-free panko breadcrumbs and substitute the soy sauce in the curry sauce with a gluten-free soy sauce or tamari.
After frying the chicken, place it on a cooling rack instead of kitchen roll. This will help keep the crust crispy by allowing excess oil to drain away without trapping moisture.
Yes - you can prepare the curry sauce ahead of time and store it in the fridge for up to 2 days. Reheat gently on the hob before serving. The chicken is best served freshly fried, but you can bread it in advance and store it in the fridge until ready to fry.
Yes - you can bake the breaded chicken for a healthier option. Place the breaded chicken on a baking sheet, spray lightly with oil, and bake at 200C fan for 20 to 25 minutes or until golden and cooked through.
Yes - for a quicker version, you can use shop bought katsu curry sauce. However, making the sauce from scratch will give you better control over the flavour and spice level.
Yes - replace the chicken with breaded tofu, seitan, or even vegetable tempura for a vegetarian or vegan version. Use a plant-based milk for the curry sauce and ensure that all ingredients, like soy sauce, are vegan-friendly.
Traditionally, chicken katsu curry is served with fluffy white rice and a side of pickled vegetables or a fresh salad. You can also serve it with broccoli or roast mixed vegetables for a balanced meal.
Yes - add chilli powder, cayenne pepper, or fresh red chillies. You can also add a spoonful of sriracha for more heat.
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How to make this Wagamama Chicken Katsu Curry
Ingredients
For the sauce:
- 2 tbsp vegetable oil
- 1 onion (approx. 120g), finely chopped
- 1 clove garlic, crushed
- 2.5cm piece of ginger, peeled and grated
- 1 tsp ground turmeric
- 2 heaped tbsp mild or medium curry powder (see Tips)
- 1 tbsp plain flour
- 300ml chicken or vegetable stock
- 100ml coconut milk or Alpro coconut long life drink (see Tips)
- 1 tsp light soy sauce
- 0.5 to 1 tsp sugar, to taste
For the chicken and to serve:
- 120g rice (I use basmati rice, but any rice will do!)
- 2 skinless chicken breasts (approx. 400g), butterflied and each breast cut into 2 pieces (see Tips)
- 30g plain flour
- 1 large egg, lightly beaten
- 50g panko breadcrumbs
- 60ml vegetable oil, for frying
- 1 quantity Katsu curry sauce
Instructions
Make the sauce:
- See Tips for making ahead. In a medium saucepan, heat the vegetable oil over a low to medium heat and fry the onion, garlic, and ginger for around 5 minutes, until soft, stirring occasionally.
- Stir in the turmeric and curry powder and cook on a low to medium heat for around 1 minute, until fragrant.
- Next, stir in the flour and cook for 1 minute, stirring constantly - it's this roux that will make your sauce deliciously thick and silky.
- Add the stock bit by bit, stirring as you go, followed by the coconut milk. Finish with the soy sauce and sugar, to taste. Leave to simmer gently while you cook the rice and prepare and cook the chicken.
- Cook the rice according to packet instructions.
Prepare the chicken, cook and serve:
- Meanwhile, prepare and cook the chicken - toss the 4 pieces of chicken in flour, then coat in egg and finally toss in the panko breadcrumbs.
- Heat the vegetable oil in a large frying pan or wok on a high heat. Fry the pieces of chicken for around 4 minutes on each side, until crisp, golden and cooked through - I check that the temperature is 74C with my meat thermometer. You might need to do this in a couple of batches - I put the oven on low to keep the cooked chicken warm while I cook the second batch. Transfer to a cooling rack that's sitting on a baking tray to drain and then slice. Strain the sauce through a fine sieve and discard the onion, garlic and ginger.
- To serve - share the rice between 2 bowls then add the sliced chicken and pour the curry sauce over the top…and enjoy!
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Wagamama Chicken Katsu Curry
Ingredients
For the sauce:
- 2 tbsp vegetable oil
- 1 onion (approx. 120g) finely chopped
- 1 clove garlic crushed
- 2.5 cm piece of ginger peeled + grated
- 1 tsp ground turmeric
- 2 heaped tbsp mild or medium curry powder (see Notes)
- 1 tbsp plain flour
- 300 ml (1 ¼ cups) chicken or vegetable stock
- 100 ml (½ cup) coconut milk or Alpro coconut long life drink (see Notes)
- 1 tsp light soy sauce
- 0.5 to 1 tsp sugar to taste
For the chicken and to serve:
- 120 g (⅔ cup) rice (I use basmati rice, but any rice will do!)
- 2 skinless chicken breasts (approx. 400g) butterflied and each breast cut into 2 pieces (see Notes)
- 30 g (1.1 oz) plain flour
- 1 large egg lightly beaten
- 50 g (1.8 oz) panko breadcrumbs
- 60 ml (⅓ cup) vegetable oil for frying
- 1 quantity katsu curry sauce
Instructions
Make the sauce:
- See Notes for making ahead. In a medium saucepan, heat the vegetable oil over a low to medium heat and fry the onion, garlic, and ginger for around 5 minutes, until soft, stirring occasionally.
- Stir in the turmeric and curry powder and cook on a low to medium heat for around 1 minute, until fragrant.
- Next, stir in the flour and cook for 1 minute, stirring constantly - it's this roux that will make your sauce deliciously thick and silky.
- Add the stock bit by bit, stirring as you go, followed by the coconut milk. Finish with the soy sauce and sugar, to taste. Leave to simmer gently while you cook the rice and prepare and cook the chicken.
- Cook the rice according to packet instructions.
Prepare the chicken, cook and serve:
- Meanwhile, prepare and cook the chicken - toss the 4 pieces of chicken in flour, then coat in egg and finally toss in the panko breadcrumbs.
- Heat the vegetable oil in a large frying pan or wok on a high heat. Fry the pieces of chicken for around 4 minutes on each side, until crisp, golden and cooked through - I check that the temperature is 74C with my meat thermometer. You might need to do this in a couple of batches - I put the oven on low to keep the cooked chicken warm while I cook the second batch. Transfer to a cooling rack that's sitting on a baking tray to drain and then slice. Strain the sauce through a fine sieve and discard the onion, garlic and ginger that's left.
- To serve - share the rice between 2 bowls then add the sliced chicken and pour the curry sauce over the top…and enjoy!
Notes
- Make ahead - the sauce can easily be made the day before or in the morning for that evening - gently reheat in a saucepan when ready to eat. The chicken can also be breaded a few hours before needed and kept in the fridge until ready to cook.
- Curry powder - I like to use medium curry powder instead of mild as per the original recipe, but the choice is yours depending on how spicy you like your curry!
- If you can get it, Alpro coconut long life drink has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base.
- Replace the chicken for aubergine or sweet potato for a vegetarian version.
- This recipe for Wagamama chicken katsu curry is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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