How to Make Wagamama's Katsu Curry at Home! | My Fakeaway for Your Takeaway

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs offer more fiber.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Chicken thighs are often cheaper and more flavorful.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Curry paste can be more affordable and flavorful.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Start by preparing the curry sauce, which should be thick enough to sit on top of rice.

Slice onion and garlic roughly, then soften them in a pan over low to medium heat for about 5-6 minutes.

Add spices: 2 tablespoons of madras curry powder, 1 teaspoon of chili powder, and 0.5 teaspoons of turmeric to the softened onion and garlic.

Add bay leaves to the pan and mix the spices in until fragrant.

Gradually add coconut milk to the pan, scraping the bottom to lift flavors, and bring to a boil.

Add chicken stock to thin out the sauce, then let it simmer for 15-20 minutes to develop flavor.

Season the sauce with sea salt, light soy sauce, and about 0.5 teaspoons of brown sugar, then remove the bay leaves.

Blend the sauce until smooth, then thicken it with a corn flour paste made from 2 teaspoons of corn flour mixed with water, adding gradually while stirring until desired thickness is reached.

Prepare the chicken by cutting it in half to flatten, then season flour with sea salt, white pepper, and a pinch of brown sugar.

Dredge the chicken pieces in the seasoned flour, then dip in beaten eggs, and coat with panko breadcrumbs, pressing to adhere.

Heat vegetable oil in a deep pan until it reaches about 180 degrees Celsius, using wooden chopsticks to test the temperature.

Carefully place the breaded chicken into the oil, cooking for about 4-5 minutes until golden brown, adjusting heat to ensure even cooking.

Remove chicken from oil and drain on paper towels, ensuring it's cooked through and succulent.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens