Learn The Secret To Making Wagamama’s Famous Chicken Katsu At Home!

Indulge in the tantalizing flavors of Chicken Katsu Wagamama, a beloved Japanese dish that combines crispy chicken with a delectable sauce. Follow our step-by-step guide to recreate this restaurant-quality meal in the comfort of your own kitchen.

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts, pounded thin
• 1 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

For the Sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup honey
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic

For Serving:

• Steamed rice
• Shredded cabbage
• Katsu sauce (see recipe below)

Katsura Sauce Recipe:

Ingredients:

• 1/2 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic

Instructions:

1. Prepare the Chicken: Pound the chicken breasts thin until they are about 1/4 inch thick. Season with salt and pepper.
2. Set Up the Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Bread the Chicken: Dip the chicken breasts into the flour, then the eggs, and finally the breadcrumbs. Press the breadcrumbs firmly into the chicken.
4. Fry the Chicken: Heat the vegetable oil in a large skillet or deep fryer to 375°F. Carefully add the breaded chicken breasts and fry for 3-4 minutes per side, or until golden brown and cooked through.
5. Make the Sauce: In a small saucepan, whisk together the soy sauce, mirin, sake, honey, ginger, and garlic. Bring to a simmer and cook for 5 minutes, or until thickened.
6. Assemble the Dish: Serve the fried chicken on top of steamed rice with shredded cabbage. Drizzle with the katsu sauce and enjoy!

Tips:

• For extra crispy chicken, double-bread it by dipping it in the eggs and breadcrumbs twice.
• If you don’t have a meat pounder, you can use a rolling pin to pound the chicken breasts thin.
• To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F.
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs.

Variations:

• Chicken Katsu Curry: Add a spoonful of Japanese curry powder to the katsu sauce.
• Chicken Katsu Don: Serve the chicken katsu on a bed of Japanese rice topped with a fried egg.
• Chicken Katsu Sando: Make a sandwich with fried chicken katsu, tonkatsu sauce, shredded cabbage, and your favorite bread.

The Perfect Pairing: Katsu Sauce

The katsu sauce is the crowning glory of Chicken Katsu Wagamama. Here’s how to make it:

1. In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, honey, ginger, and garlic.
2. Transfer the mixture to a small saucepan and bring to a simmer.
3. Cook for 5 minutes, or until thickened.

Savor the Culinary Journey: Conclusion

With its crispy exterior, tender interior, and savory sauce, Chicken Katsu Wagamama is a culinary masterpiece that will transport your taste buds to the streets of Japan. Whether you’re a seasoned home cook or a novice in the kitchen, follow our step-by-step guide to recreate this restaurant-quality dish in the comfort of your own home.

Frequently Asked Questions

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs, but they will be slightly fattier than chicken breasts.

Q: How do I make sure the chicken is cooked through without overcooking it?
A: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F.

Q: What can I serve with Chicken Katsu Wagamama besides rice and cabbage?
A: You can serve it with mashed potatoes, roasted vegetables, or a side salad.