Dinner · 40 min · japanese

Copycat Chicken Katsu Curry (Wagamama’s style)

A Japanese dinner built around chicken breasts and whole wheat panko — on the table in 40 minutes. It is weeknight cooking that still hits your targets — 40 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 1 lb Chicken breasts
• 3/4 cup Whole wheat panko
• 1 Egg
• 1/4 cup All-purpose flour
• 1 cup Brown rice
• 1 Onion
• 2 Carrots
• 2 blocks Japanese curry roux, light
• 1 1/2 cups Chicken broth
• 4 sprays Olive oil spray

Steps

1. Get the brown rice cooking first — it takes the longest and everything else waits on it.
2. Sweat the diced onion and carrots 5 minutes until soft and sweet, then add the broth and curry roux and simmer 10 minutes until thick and glossy.
3. Pound the chicken to an even 3/4-inch thickness so the coating finishes at the same moment the center does.
4. Bread in the classic order: flour, beaten egg, panko — press the panko on firmly so it does not shed in the oven.
5. Spray the breaded chicken with oil and bake or air-fry at 400°F for 14 to 16 minutes, flipping once.
6. Rest the cutlets 3 minutes, then slice into thick strips with a sharp knife so the crust stays put.
7. Bowl the rice, fan the chicken over it, and ladle the hot curry sauce alongside, not over, so the crunch survives the table.

Build my plan

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like