✔ Updated · chicken cooked to 165°F + full sauce and rice method
This chicken katsu curry is my copycat-style version of the Wagamama favorite: crisp panko chicken, sticky short-grain rice, a few dressed leaves and plenty of smooth, golden curry sauce. I always make a double batch of that sauce.
At a glance
The one tip that matters: Pound or slice the chicken to an even 1/2-inch thickness so it cooks through to 165°F before the panko gets too dark.
The sauce is mild and slightly sweet, made from onion, garlic, ginger, curry powder, stock and a little coconut milk, then strained silky smooth. Everything comes together in under an hour, and the sauce can be made a few days ahead.
Why You'll Love This Katsu Curry
- Crunchy panko chicken shallow-fried, so there's no deep fryer needed.
- A smooth, mild curry sauce made from pantry spices that kids and adults both enjoy.
- Make-ahead friendly: the sauce keeps for 4 days and freezes well.
What Is Wagamama Katsu Curry?
Katsu curry pairs a Japanese-style breaded cutlet, called katsu, with a mild, slightly sweet curry sauce. At Wagamama it's one of the best-known dishes: sliced crispy chicken, sticky white rice, a small dressed salad and a generous pour of golden sauce.
This copycat-style version keeps the same parts and builds the sauce from everyday spices, so it tastes close to the restaurant dish without any special ingredients. For more restaurant-style noodle and rice dishes, try our Wagamama-style firecracker chicken and yaki udon.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Even out the chicken. Thick breasts brown before the center is cooked. Slice them in half horizontally or pound them to 1/2 inch so they reach 165°F (74°C) in 3 to 4 minutes per side.
- Check the oil temperature. At 350°F the panko turns golden and crisp. Cooler oil makes greasy coating; hotter oil burns it before the chicken is done.
- Strain the sauce. Pressing it through a sieve, or blending it, gives the silky-smooth texture of the restaurant-style sauce. It adds about two minutes, and I never skip it.
- Adjust the heat. The sauce is mild. Add a pinch of chili powder or cayenne with the curry powder for more heat, or a little extra coconut milk to soften it.
- Rest the chicken on a rack. Paper towels trap steam and soften the bottom crust. A wire rack keeps it crisp while the second batch fries.
- Use sticky rice. Short-grain or sushi rice holds its shape when pressed into a bowl and turned out, the way it's served in restaurants.
Wagamama-Style Chicken Katsu Curry (Copycat)
2
servings20
minutes35
minutes950
kcal55
minutesA copycat-style take on the Wagamama favorite: chicken breast coated in flour, egg and panko and shallow-fried until crisp and cooked to 165°F, served with sticky short-grain rice, a few salad leaves and a smooth, mildly spiced katsu curry sauce made with onion, garlic, ginger, curry powder, stock and coconut milk.
Ingredients
- For the Katsu Curry Sauce
2 tablespoons vegetable oil
1 onion, finely chopped (1 medium)
2 garlic cloves, crushed
1 tablespoon fresh ginger, peeled and grated (about a 1-inch piece)
1 teaspoon ground turmeric
2 tablespoons mild curry powder
1 tablespoon all-purpose flour
300 ml chicken or vegetable stock (1 1/4 cups)
100 ml canned coconut milk (scant 1/2 cup)
1 teaspoon sugar
1 teaspoon light soy sauce
to taste salt
- For the Chicken
2 boneless, skinless chicken breasts (about 8 oz / 225 g each)
50 g all-purpose flour (1/3 cup)
to taste salt and black pepper
2 large eggs, lightly beaten
100 g panko breadcrumbs (about 1 3/4 cups)
1 cup vegetable oil, for shallow frying
- To Serve
200 g short-grain or sushi rice (1 cup)
40 g mixed salad leaves (1 1/2 cups)
Directions
- Make the Curry Sauce
- Heat 2 tablespoons of oil in a saucepan over medium-low heat. Add the onion, garlic and ginger and cook for 6 to 8 minutes, stirring often, until soft and golden but not browned.
- Stir in the turmeric and curry powder and cook for 1 minute until fragrant. Stir in the flour and cook for 1 minute more.
- Slowly whisk in the stock to keep it smooth, then add the coconut milk, sugar and soy sauce. Simmer gently for 10 to 15 minutes, stirring often, until thickened to a pourable gravy. Season with salt.
- Pass the sauce through a sieve, pressing on the onions, or blend it until smooth. Keep it warm over very low heat, adding a splash of stock if it gets too thick.
- Cook the Rice
- Rinse the rice in cold water until the water runs almost clear. Put it in a small pan with 1 1/4 cups (300 ml) of water, bring to a boil, cover, reduce the heat to low and cook for 12 minutes. Take it off the heat and leave it covered for 10 minutes.
- Bread and Fry the Chicken
- Slice each chicken breast in half horizontally, or pound it to an even 1/2-inch thickness. Season with salt and pepper. Dredge in flour, dip in beaten egg, then press firmly into the panko to coat all sides.
- Heat about 1/2 inch of oil in a large skillet to 350°F (175°C). Fry the chicken in batches for 3 to 4 minutes per side, until deep golden and crisp and an instant-read thermometer in the thickest part reads 165°F (74°C). Drain on a wire rack.
- Serve
- Slice the chicken into strips. Press the rice into a small bowl and turn it out onto each plate, add the chicken and salad leaves, and pour the hot curry sauce over or beside the chicken.
Notes
- If you would like to make the dish a little spicier add chili powder when the sauce is simmering.
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Variations
- Spicier sauce: add 1/2 teaspoon of chili powder or cayenne with the curry powder, or finish each plate with sliced fresh red chili.
- Chicken thighs: boneless, skinless thighs stay juicier. Pound them flat and fry until they reach 165°F.
- Vegetarian: use eggplant, sweet potato or firm tofu with vegetable stock in the sauce.
- Pork katsu: use 1/2-inch boneless pork loin cutlets, cooked to 145°F with a 3-minute rest.
- Extra vegetables: simmer a diced carrot and potato in the sauce for a chunky, Japanese home-style curry, and skip the straining.
Storing and Reheating
- Fridge: store the chicken, rice and sauce separately in covered containers and eat within 3 to 4 days. Cool the rice quickly and refrigerate it within 1 hour.
- Reheat the chicken on a rack at 375°F for 10 to 12 minutes, or in an air fryer at 375°F for 5 to 6 minutes, until it reaches 165°F and the crust crisps up again.
- Reheat the rice and sauce until steaming hot all the way through (165°F), adding a splash of water to the rice and a splash of stock to the sauce.
- Freeze: the sauce freezes well for up to 3 months. Fried chicken can be frozen too, but the crust is best fresh.
Frequently Asked Questions
What is in Wagamama-style katsu curry sauce?
This copycat-style sauce is made from onion, garlic and ginger softened in oil, then mild curry powder, turmeric and a little flour, simmered with stock, coconut milk, sugar and soy sauce. It's strained until smooth. It's mild and slightly sweet rather than hot.
How do I know the chicken is cooked?
Use an instant-read thermometer in the thickest part of each piece. Chicken is safe to eat at 165°F (74°C). Slicing or pounding the breasts to an even 1/2-inch thickness helps them cook through before the panko coating gets too dark.
Can I bake or air fry the chicken instead?
Yes. Spray the breaded chicken lightly with oil and bake at 425°F for 18 to 22 minutes, turning once, or air fry at 400°F for 10 to 12 minutes, turning halfway. Either way, cook until the chicken reaches 165°F inside. The crust will be a little less crisp than fried.
Can I make the katsu curry sauce ahead?
Yes. Cool the sauce, then refrigerate it in a covered container for up to 4 days or freeze it for up to 3 months. Reheat gently on the stove, stirring, until steaming hot (165°F), adding a splash of stock or water if it has thickened.
Can I make a vegetarian katsu curry?
Yes. Use vegetable stock in the sauce and swap the chicken for 1/2-inch slices of eggplant, sweet potato or firm tofu. Bread them the same way and fry until golden and tender inside. Eggplant and sweet potato are both popular meat-free versions.
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