Wagamama Chicken Katsu Curry Recipe


There are times when we miss the little things in life, such as being able to go out and order our favorite dish. Sounds familiar? Well, Wagamama has joined many fast-food chains in sharing some of their most popular recipes online to help their customers spice things up in their kitchens. That’s right, you can finally learn how to make your own Wagamama chicken katsu curry and enjoy it in the comforts of your home.

Wagamama Chicken Katsu Curry Recipe

So, to sate the cravings of the nation, Wagamama has decided to launch “Wok From Home,” an Instagram video series where Steve Manleshot, the executive chef, explains how to make some of their most iconic dishes, including their chicken katsu curry.

How to Make Wagamama Chicken Katsu Curry

Wagamama has made a name for itself with its popular, mouthwatering dishes that represent quick and healthy take on fast food. Chicken katsu curry is a recipe many people have been keen to try themselves at home.

Thanks to their executive chef, who shared the recipe for this famously delicious dish on Instagram and YouTube, we can now all make it at home.

Right after the first episode, people started commenting on how excited they are to learn how to make their favorite dishes. In one of these episodes, Steve provides a recipe for the chicken version of the dish.

However, you can make it friendly for plant-based family members and friends by using aubergine or sweet potato.

Not only that Wagamama shared the recipe of one of their most iconic dishes, but they have also decided to show us how to make their salad dressing – the one that’s perfectly salty, sweet, and acidic. You’re probably drooling by now.

Still, the version of the chicken katsu curry recipe provided by Steve is close to the original which means that you need to visit their restaurants to experience the real taste of the recipe. Fair enough.

Wagamama Chicken Katsu Curry

4 from 156 votes
Recipe by Laura Ritterman Course: MainCuisine: JapaneseDifficulty: Easy


Prep time


Cooking time





Here’s everything you need to know to make a copycat Wagamama chicken katsu curry. almost as good as the restaurant but this time you get to enjoy it.


  • 2 chicken breasts, skinless

  • 120 g 120 rice

  • 2 lightly beaten eggs

  • 50 g 50 plain flour

  • 100 g 100 panko breadcrumbs

  • 40 g 40 mixed salad leaves

  • 75 ml 75 vegetable oil

  • Katsu curry sauce (see below)

  • Ingredients for the Katsu Carry Sauce
  • 1 finely chopped onion

  • 2 or 3 tbsp. vegetable oil

  • 1 tsp. 1 turmeric

  • 2.3 piece 2.3 of ginger, previously peeled and grated

  • 1 crushed garlic clove

  • 100 ml 100 coconut milk

  • 300 ml 300 vegetable or chicken stock

  • 1 tbsp. 1 plain flour

  • 2 tbsp. 2 mild curry powder

  • 1 tsp. 1 sugar

  • 1 tsp. 1 light soy sauce


  • First, prepare the Wagamama sauce. Start by softening the garlic, onions, and ginger. Add turmeric and curry powder and let it sit on a low to medium heat. Then, stir in the flour to thicken the sauce and cook for one minute.
  • Pour in the vegetable stock gradually, and then add the coconut milk, salt and sugar to taste, and a dash of light soy sauce. You can add more coconut milk if you want a creamier sauce, but make sure you add it gradually.
  • Move on to the chicken fillets. Split them in half and coat them in flour before soaking them in a bowl of lightly beaten eggs and coating them in panko breadcrumbs. Make sure all sides of the fillets are well coated before deep frying them in vegetable oil. Use tongs to turn them over. Cook them until they get a golden color.
  • Use a sieve to strain the curry sauce slowly and ensure it’s perfectly smooth.
  • Slice the cooked chicken fillets into lengths like Wagamama serve it and serve it next to rice and wok-fried greens or salad. Finally, drench the dish in the Wagamama sauce you’ve previously prepared.
  • Enjoy while still hot or warm.


  • If you would like to make the dish a little spicier add chili powder when the sauce is simmering.

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Tips & Tricks

To make the perfect Wagamama rice, use short grain rice. Cook it with water in a 2:3 ratio to give it a glutinous, sticky texture. It’s best to use half a cup or 90 grams of rice per person. Mind you, this is the amount of uncooked rice you should use which doubles when cooked.

Here’s how to cook your rice in the Wagamama way.

Put it in water and let it soak for half an hour. Strain it using a fine-mesh sieve. Let it stay for five minutes to drain any excess water.

Bring 540 ml water to the boil in a heavy-based saucepan with the lid on. Once it reaches a boiling point, add the rice, reduce the heat, and let it cook for ten minutes. Do not disturb the rice while cooking and resting in any way. This is an important part of the cooking.

Remove from heat and let it stay for ten more minutes with the lid on. That’s how you prepare rice for Wagamama chicken katsu curry.

Another thing to have in mind when preparing the Wagamama sauce is that you can adjust the spiciness as you wish. The recipe here is for a mild sauce, but you can add some chili powder during the simmering process for a little heat. You can also add a splash of sriracha once the sauce is cooked.


Are you a fan of Wagamama’s popular dish called chicken katsu curry? Well, prepare yourself for some good news.

The cult Japanese-fusion eatery has decided to share the recipes of some of its most iconic dishes with the help of their executive chef in his online video series “Wok from Home.”

In one of the episodes, he gives step-by-step instructions on how to make Wagamama chicken katsu curry so that anyone can enjoy this comfort food at home.

Follow the instructions and surprise your loved ones with a homemade chicken katsu curry. Or if you’re a fan of their other dishes, you can try their firecracker chicken or Yaki udon.


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