Transform your kitchen into a japanese bistro: how to make chicken katsu wagamama at home

Indulge in the tantalizing flavors of Japan with this comprehensive guide on “how to make chicken katsu wagamama.” This beloved dish combines the crunch of golden-brown fried chicken with a savory sauce, making it a culinary masterpiece. Follow our step-by-step instructions and elevate your home cooking to restaurant-quality standards.

Ingredients

For the Chicken Katsu:

• 1 boneless, skinless chicken breast, sliced into 4 equal pieces
• 1 cup all-purpose flour
• 2 eggs
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

For the Katsu Sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake (Japanese rice wine)
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 1 tablespoon water

Instructions

Preparing the Chicken Katsu:

1. Pound the chicken: Use a meat mallet or rolling pin to pound the chicken breasts until they are about 1/4-inch thick.
2. Season the chicken: Sprinkle the chicken breasts with salt and pepper to taste.
3. Set up the breading station: In three shallow bowls, place the flour, eggs, and panko breadcrumbs, respectively.
4. Dredge the chicken: Dip the chicken breasts into the flour, coating them evenly. Shake off any excess flour.
5. Dip into the eggs: Dip the floured chicken into the eggs, ensuring they are fully coated.
6. Coat with breadcrumbs: Press the chicken breasts into the panko breadcrumbs, covering them completely.
7. Fry the chicken: Heat the vegetable oil in a large skillet or deep fryer to 375°F (190°C). Carefully place the chicken breasts into the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through.
8. Drain and rest: Remove the chicken breasts from the oil and drain them on paper towels. Let them rest for a few minutes before slicing.

Making the Katsu Sauce:

1. Combine the ingredients: In a small saucepan, whisk together the soy sauce, mirin, sake, sugar, cornstarch, and water.
2. Heat and thicken: Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat and simmer for 2-3 minutes, or until thickened.
3. Taste and adjust: Taste the sauce and adjust the seasonings as needed. You may add more soy sauce for saltiness or sugar for sweetness.

Serving the Chicken Katsu Wagamama

1. Slice the chicken: Cut the fried chicken breasts into bite-sized pieces.
2. Pour the katsu sauce: Drizzle the katsu sauce over the chicken pieces.
3. Garnish: Garnish with shredded cabbage, shredded carrots, and a sprinkle of sesame seeds.
4. Enjoy: Serve the chicken katsu wagamama with steamed rice or your favorite sides.

Tips for Success

• Use high-quality chicken for the best flavor and texture.
• Pound the chicken evenly to ensure even cooking.
• Make sure the oil is hot enough before frying the chicken to prevent sogginess.
• Don’t overcrowd the skillet when frying to maintain the oil temperature.
• Let the chicken rest before slicing to allow the juices to redistribute.

Variations

• Chicken Katsu Curry: Add a spoonful of Japanese curry paste to the katsu sauce for a flavorful twist.
• Tonkatsu: Use pork loin instead of chicken breast for a traditional Japanese variation.
• Spicy Katsu: Add a pinch of chili powder or Sriracha to the flour mixture for a spicy kick.
• Cheese Katsu: Place a slice of cheese on each chicken breast before coating with breadcrumbs for a gooey surprise.

The Perfect Pairing

• Steamed Rice: Serve the chicken katsu wagamama with a side of fluffy steamed rice to soak up the delicious katsu sauce.
• Miso Soup: A warm bowl of miso soup is the perfect accompaniment to balance the richness of the chicken katsu.
• Green Tea: Sip on a refreshing cup of green tea to cleanse your palate and enhance the flavors of the dish.

Summary: A Culinary Masterpiece

With its crispy exterior, juicy interior, and savory katsu sauce, chicken katsu wagamama is a culinary delight that will impress your family and friends. Master this recipe and bring the authentic flavors of Japan into your own kitchen.

Frequently Asked Questions

Q: What if I don’t have panko breadcrumbs?
A: You can use regular breadcrumbs, but the texture will be slightly different.

Q: Can I make the chicken katsu ahead of time?
A: Yes, you can fry the chicken up to 24 hours in advance. Reheat the chicken in the oven or air fryer before serving.

Q: What sides go well with chicken katsu wagamama?
A: Steamed rice, miso soup, green tea, pickled vegetables, and edamame are all great options.