WE may have only been in lockdown for six weeks – but it feels like a million years have passed since we last treated ourselves to a Wagamama's chicken katsu curry.
Well if you're going stir(fry) crazy at home, then we have some very good news for you.
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That's right, Wagamama's has revealed how you can make their famous chicken katsu curry from your own kitchen – and it's surprisingly easy to do.
Posting on their Instagram account, the restaurant chain's executive chef Steve Mangleshot shared a step-by-step tutorial with their 170,000 followers.
After explaining how he was filming the video on his iPhone at home, Steve revealed that the coronavirus lockdown has been the longest amount of time he's spent away from a Wagamama's kitchen in the past 20 years.
To make the signature dish, Steve starts by cooking garlic, onions and ginger in a saucepan until soft before adding in some curry powder and tumeric.
Wagamama's Chicken Katsu Curry Ingredients:
- 2–3 tablespoons vegetable oil
- 1 onion
- 1 garlic clove
- 2.5cm piece of ginger
- 1 teaspoon turmeric
- 2 tablespoons mild curry powder
- 1 tablespoon flour
- 300ml chicken stock
- 100ml coconut milk
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 120g any rice
- 2 chicken breasts
- 50g flour
- 2 eggs
- 100g breadcrumbs
- 75ml vegetable oil
- Salad leaves
After the onions and garlic have reduced down, Steve leaves the mixture over a low heat to "release the flavours".
Next, he adds flour to make the base of the sauce (otherwise known as a "roux") and slowly adds the hot chicken stock.
He said: "We're going to slowly start to add it so it will thicken – and as you can see, it's like magic. We're starting to get katsu."
Although the recipe calls for 100ml of coconut milk, Steve said: "You can add as much or as little as you want […] if you like it really creamy, you can add more.
"You can adapt it and make the katsu you want – that's the beauty of the recipe!"
As he left the mixture to reduce down even further, Steve added some sugar, soy sauce and salt before turning his attention to the chicken.
Taking two chicken breasts, Steve sliced them down the middle and coated them in flour, egg and breadcrumbs.
He then deep fried them in a generous amount of vegetable oil in a frying pan – but instructed anyone replicating the recipe at home to keep a close eye on the thinly-sliced chicken as it can quickly burn.
Now that the chicken is finished, Steve strains his katsu sauce over a saucepan before boiling his rice.
He added: "You can use any rice – get packet rice, fresh rice, basmati, sushi, whatever rice you can find."
And as this is a Wagamama's recipe after all, Steve finishes by cutting his chicken into the thin slices you're used to being served in the restaurant.
He then placed the slices next to the rice, added some salad leaves and drenched it all in the katsu sauce. Anyone else suddenly found themselves incredibly hungry?
Needless to say, the tutorial has been a hit with the chain's followers and racked up over 20,000 comments.
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One user replied: "I miss this dish so much!"
Another added: "I'm making this tonight and I couldn't be more excited."
A third gushed: "Thank you for sharing this – I have the chicken ready for tomorrow!"
For more fast food at home, this chef revealed how to make McDonald’s hash browns at home using just a potato and egg – and fans can’t get enough of them.
And this McDonald’s fan revealed how to make Filet-O-Fish in lockdown & insists it’s BETTER than the original.
Plus mum revealed how to make sausage ‘McMuffin’ from home in just a few short steps.
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