Wagamama just shared its chicken katsu sandwich recipe

What’s your go-to Wagamama order? Are you a die-hard pad thai enthusiast? Perhaps you love yaki soba, or worship at the altar of katsu curry? Either way, enjoying your favourite dish at home certainly got a whole lot easier when Wagamama released Feed Your Soul in 2019.

Now, the Japanese-inspired restaurant has shared with Femail how to make even more of it’s famous recipes in a new cookbook called Wagamama your way: fresh, flexible recipes for body + mind. 

Our favourite new dish and a spin on Wagamama’s classic chicken katsu curry is the chicken katsu sando (or sandwich). We hope you’re hungry…

Wagamama chicken katsu sando recipe
Wagamama

Wagamama chicken katsu sando recipe:

Ingredients  

  • 1 large chicken breast fillet
  • 1 free-range egg, lightly beaten
  • 25g (1oz) plain flour
  • 50g (2oz) panko breadcrumbs
  • 100ml (3½fl oz) vegetable oil, for frying
  • 40g (1½oz) Savoy cabbage
  • 40g (1½oz) kewpie mayonnaise
  • 1 teaspoon curry paste
  • 4 brioche slices, toasted
  • 2 soft-boiled free-range eggs, sliced in half

 Method

  1. Take a chicken breast and slice in half across the middle, like a burger bun.
  2. Place the egg, flour and panko breadcrumbs in three separate wide, shallow bowls. First coat the chicken in flour, then dip into the egg and finally cover inbreadcrumbs.
  3. Press the chicken into the breadcrumbs to ensure the meat is thoroughly coated and is nice and flat (the thinner the chicken breast, the quicker it will cook).
  4. Place the oil in a saucepan over a medium heat and, when hot, shallow fry the breaded chicken for 3–4 minutes on each side.
  5. Transfer to a plate lined with kitchen paper to soak up the excess oil. If you haven’t already, cook your eggs until soft boiled.
  6. Bring a saucepan of water to the boil and blanch the Savoy cabbage for 30 seconds, then plunge into ice-cold water for a minute, drain and set aside.
  7. Mix the mayonnaise with the curry paste until smooth and well combined.
  8. Spread two slices of toasted brioche with the curry mayo and arrange on each plate.
  9. Layer with the Savoy cabbage, fried chicken and sliced egg and finish with a slice of toast on top.
  10. Slice your sandos in half with a sharp knife and enjoy!

If you have leftover katsu sauce, or have a jar of katsu paste in your fridge, wagamama’s top tip is to mix it with mayo for the ultimate spread. Delish!

Recipe from wagamama your way: fresh, flexible recipes for body + mind.