How to make Wagamama's Chicken Katsu Curry to perfection - a step-by-step tutorial from top chef Steve Mangleshot

Get those chopsticks ready…

Leanne Bayley

Are you having Wagamama withdrawals? Join the club - we're missing our weekly pan-Asian fix, but great news, because you can cook up the restaurant's famous recipes at home. Wagamama have created some very cool 'Wok from home' cookery tutorials on their social media pages, to help feed the nation during the coronavirus.  The free online pan-Asian cookery lessons are presented by executive chef Steve Mangleshot, and there's a whole host of videos available on Facebook, Instagram, IGTV and on YouTube


Wagamama chicken katsu curry, photographed by Howard Shooter for Wagamama: Feed Your Soul, published by Kyle Books, £12

Steve has been with the restaurant for over twenty years and will take all the wannabe chefs through the basics of Wagamama's delicious dishes. We're talking katsu curry, bang bang cauliflower, ramens to more complicated dishes. Ultimately, after lockdown, we'll be culinary geniuses. 

Steve said: "This is the first time in 20 years that I’ve gone this long without cooking Wagamama food and to be honest, I’m missing it. So, I thought I'd bring the Wagamama kitchen home so we can all get our Wagamama fix!"

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The free Wok from home series can be seen on Wednesdays - and we just loved Steve's recipe for our all-time favourite Wagamama dish, katsu curry. Cook it yourself…

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RECIPE: Wagamama's Katsu Curry






  • 2–3 tablespoons vegetable oil 
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2.5cm piece of ginger, peeled + grated
  • 1 teaspoon turmeric
  • 2 heaped tablespoons mild
  • Curry powder
  • 1 tablespoon plain flour 
  • 300ml chicken or veg stock
  • 100ml coconut milk
  • 1 teaspoon light soy sauce 
  • 1 teaspoon sugar, to taste



  • 120g rice (any rice will do!)
  • 1 quantity katsu curry sauce 
  • 2 skinless chicken breasts
  • 50g plain flour
  • 2 eggs, lightly beaten
  • 100g panko breadcrumbs
  • 75ml vegetable oil, for deep-frying
  • 40g mixed salad leaves





STEP 1: Put oil in a saucepan and fry the onions alongside the garlic and ginger. 

STEP 2: Once the onion begins to turn golden, add in the curry powder and the turmeric before leaving to sit on a low-medium heat. 

STEP 3: Once the spices have cooked down, mix in the plain flour, and leave for 1 minute.

STEP 4: Gradually begin to add in the chicken/vegetable stock, making sure to keep stirring the mixture whilst doing so. 

STEP 5: Add in the coconut milk. Chef Steve recommends stirring before use and he also explains that whilst the recipe says to add 100ml, feel free to add as much as you see fit. Just remember - the more coconut milk you include, the creamier the sauce will be. 

STEP 6: Add the soy sauce and stir in. 



STEP 1: Take 2 skinless chicken breasts and split them into halves. 

STEP 2: Coat each side of the chicken breasts in flour, followed by egg and finally, in the panko breadcrumbs. 

STEP 3: Using a frying pan or a wok, fry the chicken breasts in oil over a medium-high heat, taking extra care not to burn yourself. 

STEP 4: Once the chicken breast is cooked through and the breadcrumbs have taken on a golden colour, you can begin to put the dish together. 



STEP 1: Boil your rice and have it ready to serve. 

STEP 2: Strain your katsu sauce over a saucepan, using a sieve. 

STEP 3: Place the chicken breast on top of the rice and add the now-smooth katsu sauce.


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