Katsu Chicken – Wagamama Chicken Katsu Style – Tonkatsu

a mild curry sauce dish the entire family will love

Add the oil, finely chopped onions and grated garlic and ginger to the pan and cook on a medium heat until the onions start to caramalise

Add the spices and cook for a minute to release the flavours

Slowly add the flour whilst stirring to form more of a thick paste and continue cooking through for around a minute

Add the chicken stock, coconut milk, soy sauce and honey, sugar or maple syrup and the apple if using then continue to cook on a medium heat until reduced by half

Turn off the heat and blitz until smooth. You could also press through a sieve if you do not have a blender to ensure the sauce is smooth

Prepare your chicken coating by adding the flour to a bowl, the beaten egg to a bowl and the breadcrumbs to a bowl

Slice your chicken into either strips or by slicing a chicken breast in half horizontally and then opening out (butterflied chicken)

Place into the flour and coat the chicken, this will help the breadcrumbs to stick

Next place into the beaten egg and coat the chicken, lift up to drain off the excess.

Finally place it in the bowl of breadcrumbs and press down well to ensure the chicken is nicely coated

heat about 1cm of oil on medium in a pan and when hot place the chicken slowly into it. cook for a couple of minutes per side and when cooked through remove to some absorbent paper to drain

plate up with a side of your choice ( i always use simple plain boiled rice) then heat up the Katsu sauce and pour over the crispy chicken strips

If you want the dish hotter you can always add some chilli powder when cooking or fresh sliced red chillies into the sauce after blending.