Time to become a culinary genius!
Launching their creatively named ‘Wok From Home’ series, Wagamama has been sharing their much-loved recipes online for us to try at home, and they’re certainly not holding back. Launching six episodes on their Youtube channel already, the Asian-inspired chain has unveiled the secrets behind a number of faves, including the chicken firecracker curry, chicken and prawn yaki soba, and what we’re all here for right now – the chicken katsu curry. All we need now? A side of edamame beans!
Here’s what you need to get started:
The sauce (serves two):
2–3 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled and grated
1 teaspoon turmeric
2 heaped tablespoons mild curry powder
1 tablespoon plain flour
300ml chicken or veg stock
100ml coconut milk
1 teaspoon light soy sauce
1 teaspoon sugar, to taste
The rest of the dish (serves two):
120g rice (any rice will do!)
Katsu curry sauce (as made from the ingredients above)
2 skinless chicken breasts
50g plain flour 2 eggs, lightly beaten
100g panko breadcrumbs
75ml vegetable oil, for deep-frying
40g mixed salad leaves
- Begin making the katsu curry sauce by placing the pre-prepared onions, garlic and ginger into a pan on a medium heat and soften.
- Add the curry powder to the pan, before adding turmeric. Continue to stir for a couple of minutes. You’ll be able to smell the flavours coming through already as the mix becomes like a paste.
- Add the flour and continue to mix with the contents of the pan for a minute or two. The paste should start to thicken up.
- Add the stock (already mixed with water) bit-by-bit to the mixture. Add a little at a time, to ensure it’s combined evenly with the sauce.
- Add the coconut milk to the pan, stirring in a little bit at a time. You can add as much coconut milk as you like to make it more to your liking. If you prefer a creamier sauce, add the full portion.
- Let the sauce cool down on a low heat, before adding in the sugar and soy sauce to finish.
- Once you’ve completed the sauce, split the chicken in half, before turning it into a bowl of flour.
- Once you’ve floured the chicken, do the same into a bowl of beaten eggs, before repeating the step in the bowl of panko breadcrumbs.
- Add the chicken into a pan of vegetable oil, pre-heated for deep-frying. Continue to cook the chicken until golden.
- Strain the sauce to remove any lumpy bits.
- Cook the rice.
- Remove the chicken from the pan when finished, and serve as you wish, alongside the rice. If you want to make your plate look really fancy, Jasmine rice is perfect for shaping.
- Add mixed leaves, before pouring your katsu sauce over the dish.