
This “Wagamama” dish is becoming a classic. My kids always (ALWAYS!) order it when we go there, and they always (ALWAYS!) ask, why I don’t make this at home. So here it is! I made it. It passed with flying colours. My youngest actually said I should make this every day.
It’s all about the curry sauce and the crunch in the chicken. As much as I don’t like frying, this is one recipe I fried the chicken for maximum crispiness. You can of course, bake it in the oven or cook in an air-fryer with excellent results. As for the curry sauce, it couldn’t be easier. Coconut milk makes it creamy and rich.

Chicken Katsu Curry
It’s all about the curry sauce and the crunch in the chicken. As much as I don’t like frying, this is one recipe I fried the chicken for maximum crispiness. You can of course, bake it in the oven or cook in an air-fryer with excellent results. As for the curry sauce, it couldn’t be easier. Coconut milk makes it creamy and rich.
Ingredients
- 700 grams chicken breast. no skin or bones
- Salt and black pepper
- 2 cups all-purpose flour
- 2 large eggs. lightly whisked
- 2 cups panko breadcrumbs
Curry Sauce
- 2 Tbsp olive oil
- 1 onion. chopped
- 1 garlic clove. chopped
- 1 Tbsp fresh ginger. chopped
- 1 tsp turmeric powder
- 2 Tbsp curry powder. mild
- 1 Tbsp level all-purpose flour
- 100 ml chicken broth or water
- 200 ml coconut milk from a can
- 1 tsp soy sauce
- 1 tsp granulated sugar
Instructions
- To make the curry sauce, cook onion, garlic and ginger in the olive oil until soft and beginning to color. Add turmeric and curry powder. Cook stirring for a minute or so to bring out the flavors. Add flour and mix again. Pour in chicken broth, coconut milk, soy sauce and sugar. Stir and cook until you have a thickish sauce. If it’s too thick, thin with some water. You can serve it as is or, blend in a blender for smoothness (I blend it).
- To make the chicken, cut the chicken breast horizontally, in fillets of similar thickness. Lay one fillet in a zip-lock bag and pound until thinner (about 0.5 cm thin).
- Season fillets with salt and pepper. First put fillets in the flour, then egg, then panko breadcrumbs. Press the breadcrumbs slightly to adhere. Fry the chicken in vegetable oil (medium-high heat) until golden. Slice and serve with jasmine rice and curry sauce.