Copycat Wagamama Chicken Katsu Curry Recipe

Learn how to make this homemade Wagamama-style chicken katsu curry with crispy panko-breaded chicken and an authentic Japanese curry sauce. This easy baking recipe delivers restaurant-quality results with the perfect balance of sweet, savory and spicy flavors that makes the original so beloved.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

35 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 chicken breasts (about 600g total)</li><li class="ingredients-single-item">100g plain flour</li><li class="ingredients-single-item">2 large eggs, beaten</li><li class="ingredients-single-item">200g panko breadcrumbs</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp ground black pepper</li><li class="ingredients-single-item">Vegetable oil for shallow frying</li><li class="ingredients-single-item">300g cooked white rice, to serve</li><li class="ingredients-single-item">Fresh coriander leaves, to garnish (optional)</li><li class="ingredients-single-item">Japanese pickles, to serve (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 670 calories

🥑 Fat: 24 g

🧈 Saturated Fat: 5 g

🍞 Carbohydrates: 76 g

🍭 Sugar: 9 g

🍗 Protein: 38 g

🫀 Cholesterol: 190 mg

🧂 Sodium: 980 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Deep frying pan or skillet</li><li class="equipment-single-item">Baking tray with wire rack</li><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Digital cooking thermometer</li><li class="equipment-single-item">Kitchen paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (fan 150°C/gas mark 3) for keeping the chicken warm after frying. Place a wire rack over a baking tray for the cooked chicken. Begin by preparing the chicken breasts - place them between sheets of cling film and gently pound to an even thickness of about 1.5cm. This ensures even cooking and tender results.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Set up your breading station with three shallow dishes: one with flour seasoned with half the salt and pepper, one with beaten eggs, and one with panko breadcrumbs. This organized approach will create a smooth workflow and minimize mess.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bread each chicken piece by first coating in flour (shake off excess), then dipping in beaten egg, and finally pressing firmly into the panko breadcrumbs, ensuring an even coating all over. The flour creates a dry surface for the egg to adhere to, while the egg acts as glue for the crispy panko coating.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat about 1cm of vegetable oil in a large, heavy-based frying pan over medium-high heat until it reaches 170-180°C. If you don't have a thermometer, test by dropping in a few breadcrumbs – they should sizzle immediately and float to the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully place the breaded chicken into the hot oil (work in batches if needed to avoid overcrowding, which would lower the oil temperature and result in soggy coating). Fry for 4-5 minutes on each side until golden brown and crispy. The panko should turn a deep golden color, indicating perfect crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once fried, transfer the chicken to the wire rack and place in the preheated oven to keep warm while you prepare the curry sauce. The wire rack prevents the bottom of the chicken from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the curry sauce, heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the diced onions and carrots, cooking for 10-12 minutes until soft and starting to caramelize. This slow cooking process builds the foundation of flavor for your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. Then sprinkle in the flour, curry powder, garam masala and turmeric. Stir continuously for 1-2 minutes to cook the spices and flour, preventing any raw taste in the finished sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gradually pour in the chicken stock while whisking constantly to prevent lumps from forming. Add the soy sauce, honey, grated apple and bay leaf. The apple is a key authentic ingredient that adds subtle sweetness and depth to Japanese curry.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bring the mixture to a boil, then reduce heat and simmer gently for 15-20 minutes, stirring occasionally until thickened. The sauce should coat the back of a spoon but still have a pourable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the bay leaf and transfer the sauce to a blender or food processor. Blend until smooth, being careful with the hot liquid (work in batches if needed and cover the blender lid with a tea towel). This creates the silky texture that Wagamama's sauce is known for.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Return the sauce to the pan and adjust seasoning if needed. Keep warm over low heat until ready to serve. If the sauce becomes too thick, thin it with a little water or stock to reach your desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To serve, remove the chicken from the oven and slice into thick strips against the grain. Arrange a portion of rice on each plate, place the sliced chicken beside it, and pour the curry sauce generously over one side of the chicken (leaving some crispy coating visible) and around the plate. Garnish with coriander leaves and serve with Japanese pickles for an authentic restaurant presentation.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Copycat Wagamama Chicken Katsu Curry Recipe?

This recipe uses chicken breasts, panko breadcrumbs, eggs, flour, and oil for the crispy cutlets. The curry sauce requires onion, carrots, garlic, ginger, curry powder, garam masala, turmeric, honey, soy sauce, chicken stock, and grated apple for authentic flavour.

How to cook Copycat Wagamama Chicken Katsu Curry Recipe at home?

Learn how to cook Copycat Wagamama Chicken Katsu Curry by first pounding and breading chicken in seasoned flour, egg and panko, then shallow-frying until golden. The signature curry sauce is made by sautéing vegetables with spices, adding stock and grated apple, then simmering and blending until smooth. Serve with rice for an authentic experience.

Why is grated apple added to Japanese curry sauce?

Grated apple is a traditional ingredient in Japanese curry that adds natural sweetness and helps balance the spices. It also creates depth of flavour while contributing to the sauce's silky texture. This subtle addition helps achieve that authentic Wagamama-style curry taste that's hard to replicate otherwise.

Can I bake the chicken instead of frying for a healthier katsu curry?

Yes! For a healthier version, spray the panko-coated chicken with cooking oil and bake at 200°C for 20-25 minutes until golden and crispy. While the texture may be slightly different from traditional deep-fried katsu, it still delivers delicious results with significantly less oil.

What's the secret to getting that perfect crispy panko coating?

The secret lies in using authentic Japanese panko breadcrumbs (not regular breadcrumbs), pressing them firmly onto the chicken, and maintaining the correct oil temperature (170-180°C). Don't overcrowd the pan, and place fried pieces on a wire rack instead of paper towels to maintain crispness.

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