Method 1. Add garlic, onions and ginger to the pan on medium and soften 2. Add curry powder 3. Add turmeric 4. Mix together and cook for a few mins on medium heat. (Should look like a paste) 5. Add flour (Looks quite dry) and cook for another minute 6. Add chicken stock slowly piece by piece and mix well 7. Add coconut milk 8. Let it cook down 9. Add sugar and soy sauce and set aside/ leave on low heat 10. Split chicken in half add to flour then egg then breadcrumbs and fry with oil 11. Strain the sauce through a sieve to remove lumps 12. Slice fried chicken and serve
I really don't understand all the negativity in these comments. My take is that this is a guy who is on furlough from Wagamama and just trying to share his experience. I have never eaten at Wagamama but had Chicken Katsu for the first time at an eclectic little cafe at Sutton harbour and I loved it so much I want to make it at home. Thank you Steve for a genuinely entertaining video and I hope it goes well for you. Looking forward to many videos in the future
Made this for my husband's Lockdown Birthday Dinner tonight - he absolutely loved it! Flavour is spot on. Imbibed some saké with it (he did, I don't like the stuff), and will definitely be making this again. Can't thank you enough for sharing the recipe. Cheers!
What curry powder did you use? I'm trying to figure out if the standard Indian one we get in the States will work or if I need to get a Japanese brand, specifically.
I wanted to watch this to find out what's in and on the side salad served with the chicken katsu but no luck 😭 Also the Bang bang cauliflower would be greatly appreciated 🙏
There's a bonus video for that - we made the dressing last week and it is awesome, though not perfect (we strained out the onions and added 2tsp lemon juice and 1tsp lime juice and it was closer to perfect!!)
So it was a family request this evening. Bought the ingredients I was missing today and cooked it. I have a 22 and 19 year old Waga aficionados who were doubtful of the result. Well it was a stupendous success! Thank you! Not the quickest meal from start to finish so makes you gratefully very aware of the love that you and the team put into it serving by the zillions every week. Really appreciate you posting this and I absolutely will make it again!
Just made the sauce - amazing. Doubled up on everything for 5 people. But I did put the sauce through the food processor before separating the onions etc into a sauce in the saucepan. Left it it for an hour to cool and warm up later once the chicken Katsu is made. Taste's beautiful.
5 месяцев назад
Thanks to you I cook this to my guests I invite over dinner since 3 years, and they are always happy :)
Dear mr wagamama. Thank you. Thank you. Thank you. THANK. YOU!!!!!!! First of all, let me preface this open letter by saying that i have literally been searching for a good japanese curry recipe for THREE YEARS. Every single recipe i've tried resembles gravy soup, and overwhelmingly just tastes like curry powder. However, it appears the gods sent me this video in my recommended and i knew immediately that this was what i was looking for. First of all - GINGER AND COCONUT MILK!! THAT'S THE SECRET INGREDIENT!!! MAGNIFICENT. Second of all, you are hilarious and I appreciate your dog very much. I made this recipe instantly the minute i saw it and literally wanted to cry because i'd finally found THE ONE!!! Although it's quite untraditional, it's definitely my favourite. Useful side note: I added 1/4 tsp cumin and 1/2 tsp garam masala. thank you for solving my holy grail. Sincerely, some 20 year old in Australia.
This looks great! I'll be adding the vegetarian version to my list of meals for next week! Thank you for sharing. . . I've eating katsu sauce about 100 times and literally never considered that the silky texture was just a roux and a strained sauce!
@@gonkula Wagamama use slices of squash and aubergine, but anything that isn't too soft would work - I've done courgette, bell peppers and other stuff in similar recipes and it all works. anything super hard like carrots or potatoes you might want to par boil first.
@@_stephanie aaw....my mama used to do all that, when I was a kid. Like Tempura. Sliced, parboiled potats. Large spinach leaves, oh so delicate and delicious. Long red & green chillies, cauli, auberges, okra, courgettes, 🍄, onion discs... Mecredy, 🌻 you'll make some lucky guy a great spouse and some lucky kid/s, a great mother. 😷🌈
I've made this four or five times now and it's so delicious. I don't always do fried chicken as it's a bit of a faff, but it also works well with just some chopped up chicken thigh or breast in a frying pan. Also works with Tofu and Quorn!
Loved this. Definitely giving it go soon. Loved your style of presenting and openness to playing with the recipe quantities. Not a lot talk about that and adjusting the taste to meet your likes. Cheers.
A Katsu Curry is one of my go-to dinners. I’ve always bought the sauce for fear of not having the spices or some other unusual ingredient! I didn’t realise it was so easy to make the sauce - my preference is to “cook from scratch” where I can. I’ll be giving this a try.
Tried this recipe yesterday and it definitely came out good. Didn't have curry powder - so mixed up a few indian spicesI could get in my kitchen. Altho' didn't taste as good as Wagamamas, but it was definitely good and worth trying. I will try next time with proper curry powder. Thanks
great video.. I literally made this last night but used courgette , 1 apple and carrots in it, plus I added honey instead of sugar.. blitzed it all down. was lovely.. wish I had seen this recipe before I made mines
I made this yesterday for the family. Slightly altered by adding finely chopped carrots with the onions and also didn’t sieve it but put it in the mixer, so as not to lose any of the flavours. So lovely and the wife said it is exactly like Wagamama’s. She doesn’t dish compliment that easily.
SO glad wagas emailed me about this! this is how you interact with your community, i miss ya'll loads. - definitely going to try making some at home (is it just vegetable stock for yasai?)
This is a really good video and allows people to still have the restaurant experience and taste whilst at home so everyone cut the chef and Wagamama some slack because its a good distraction from the boredom some of you are clearly having.
After watching this I decided this was for tea! My first time doing this dish so pretty proud as it went down a treat with everyone, no fuss at all and was 100% tasty! Everything was done from scratch even the breadcrumbs (piece of cake)! Just thought it needed a pinch of pepper but other than that no complaints.
Tried this yesterday and it was STUNNING! Almost exactly the same as Wagamama’s. It’s my favourite food so I was devastated that I couldn’t go to Wagamama during lockdown. I’m a vegetarian so I subbed the chicken for aubergine like the original veggie version. I doubled the recipe (4 people) and used a full can of coconut milk and left out some stock (otherwise it would have been too watery for my version for some reason). It tasted AMAZING
We use a vegan batter to coat the slices of veg rather than flour and egg. It is made of mostly water and flour but with just a dash of oil. Whisk it together until it is like a pancake batter consistency (but not too thick!), then just dip your vegetable slice in, cover it and then place ontop of a bed of panko breadcrumbs and make sure it is breadcrumbed on each side. Fry the same way. Obviously for the sauce just replace chicken stock with vegetable stock. Good luck! From one vegetarian to another :) I won't explain how you slice the vegetables because I imagine that is pretty simple to see (1 slice aubergine, 2 slices of sweet potato and 1 slice of butternut squash to a portion). Source: I'm a Jnr Sous at Wagamama
@@Rhyooski Hi there,thanks a ton for your kind advice in addendum; please would you also tell me how to get hold of the delicious red pickle that used to be served as a side accompaniment to the chicken katsu curry in London Wagamamas, apparently it's a japanese pickle? Many Thanks in advance
I made this ! But I used to luch curry powder and turmeric which made it bitter 😭 but I watered it down and salvaged it, it was delicious. I even made bang bang cauliflower which was a delight
Thank you for sharing your amazing recipes. We live stateside and this was the first we'd heard of your restaurant. So generous of you to share such a special recipe. Delicious!!!! Thank you! I hope you are all well and back in the restaurant kitchen soon!
My personnel touch is to add apricot jam rather than sugar for a sweeter, abit like coronation chicken. Thanks for the video, hope you and your family at home and work are well, take care and god bless.
I put carrots in mine and honey instead of sugar but no coconut milk in mine. I also blitz the sauce with a stick blender. I don't want to waste the lovely veg
Omgg this was delicous!!!! I made it today but used salmon instead of chicken and oh my dayysss it was the best meal i ever had . And it was so simple and easy to make!!!
I don’t care how authentic it is. It wasn’t too difficult to do and very tasty. Will do it again with a few minor adjustments as a result of lessons learned.
My teenage daughter followed your recipe, her culinary skills generally root to a fried egg and toast. She made this and it was brilliant - looked and tasted amazing. If I could upload a photo I would. Thank you for sharing this.
fav dish at Waggies! don't have it in NZ anymore which sux! I remember living in London I used to go to Wagamamas a couple times a month and always got either chicken katsu curry or yasai katsu curry. might have to try this at home then. thanks chef!
Fantastic to see this on RU-vid. I am sure many people would like to know how these dishes are prepared, especially that curry sauce :) Personally I would not put the sauce through a strainer. Just use a stick blender! Also, with the rice, I would very slightly overcook it and use a small serving bowl, press the rice into it using a spoon and then turn it upside down into the serving bowl, to make it look more like Wagas... Please keep the videos coming. Bang Bang Cauli for sure!
