Katsu Sauce

Wagamama Chicken Katsu Curry

Wagamama Chicken Katsu Curry

Ingredients

Serves 2

For the KATSU CURRY SAUCE

• 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 vegetable stock
• 100ml coconut milk
• 1 teaspoon light soy sauce
• 1 teaspoon sugar, to taste

For the CHICKEN AND RICE

• 120g Thai jasmine rice
• 2 skinless chicken breasts
• 50g plain flour
• 2 eggs, lightly beaten
• 100g panko breadcrumbs
• 75ml vegetable oil, for deep-frying

For the GARNISH

• 40g mixed salad leaves
• 2 tablespoons Wagamama dressing
• 1 tablespoon pickled radish or ginger, or Japanese pickles

Method

1. Place the oil in a saucepan over a medium heat
2. Add the onion, garlic and ginger and cook until softened
3. Lower the heat, add the spices and cook for 2-3 minutes
4. Add the flour and stir over the heat to cook it out, then slowly add the chicken or vegetable stock
5. Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste
6. For a perfectly smooth sauce, pass the mixture through a sieve
7. The sauce can be stored in an airtight container in the fridge for up to 3 days
8. With a sharp knife, cut each chicken breast almost in half and open it out like a book
9. Place both between two pieces of clingfilm and bash with a rolling pin to flatten to about 1cm thick
10. Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and then dip each chicken breast first in the flour, then the egg and finally the breadcrumbs, ensuring each breast is coated well
11. Place the oil in a medium saucepan over a medium-high heat
12. To test if the oil is hot enough to fry, drop some breadcrumbs into the oil – if they sink, the oil is not hot enough and, if they quickly burn, then the oil is too hot, but if they bubble and float to the top, the oil is just right
13. Deep-fry 1 coated breast at a time, so as not to overcrowd the pan, for 3-4 minutes on each side then transfer to a plate lined with kitchen paper to soak up any excess oil
14. Set aside and keep warm
15. To serve, spoon a portion of rice onto 2 serving plates
16. With a sharp knife, slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice
17. Ladle the curry sauce over the chicken and rice and place the salad on the side with a drizzle of dressing and a little pickled radish
18. Serve immediately