Fakeout Kitchen

Wagamama-Style Chicken Katsu Curry

This nutrient-dense version replaces inflammatory seed oils and refined sugars with heart-healthy avocado oil and raw honey for a satisfying, whole-food experience.

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Ingredients

  • 2 large organic chicken breasts
  • 1/4 cup organic almond flour
  • 1 large organic egg
  • 1 cup organic Panko breadcrumbs
  • 3 tbsp avocado oil (for frying)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tbsp organic curry powder
  • 1 tsp ground turmeric
  • 1 cup full-fat organic coconut milk
  • 1 tbsp raw honey
  • Sea salt and cracked black pepper to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Vegetable or Canola oil → Avocado oil — Eliminates industrial seed oils and inflammatory omega-6 fats.
  • Refined sugar or Mirin → Raw honey — Provides a natural, unprocessed sweetener without the glucose spike of white sugar.
  • Modified food starch → Coconut milk reduction — Uses whole-food fats to create thickness instead of chemical thickeners.

Instructions

  1. Pound the chicken breasts to an even 1/2 inch thickness and season both sides with salt and pepper.
  2. Set up a dredging station: flour, beaten egg, and breadcrumbs. Coat each chicken breast in almond flour, dip into the egg, then press firmly into the breadcrumbs.
  3. Heat avocado oil in a heavy skillet over medium-high heat. Fry the chicken cutlets for 3-4 minutes per side until golden brown; remove and rest.
  4. In the same skillet (wipe out excess oil), sauté the onion, garlic, and ginger until soft and translucent.
  5. Add the curry powder and turmeric to the vegetables. Stir constantly for 60 seconds to bloom the spices without burning them.
  6. Pour in the coconut milk and raw honey. Bring to a light simmer and cook for 10-12 minutes, stirring occasionally until the sauce reduces and thickens.
  7. Slice the fried chicken cutlets into strips and serve smothered in the curry sauce.

FAQ

How can I make this lower in calories?

Swap the full-fat coconut milk for light coconut milk and reduce the avocado oil used for frying by using a convection oven to bake the breaded chicken instead.

Is there a way to make the coating gluten-free?

Replace the Panko breadcrumbs with crushed walnut pieces or extra almond flour for a grain-free, crunchy exterior.

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