BEST EVER Katsu sauce recipe

Last Updated on 4 February 2026 by cooksimply

Every time we go to the restaurant chain Wagamama, I cannot resist eating their katsu curry chicken. And for years, I have tried to recreate the exact taste. My husband loves katsu sauce, my kids love katsu sauce – and it always feels like a real treat when we have it at home.

There are many variations but I think this katsu sauce recipe is the most authentic to the one that Wagamama serves. In fact, my son has told me it’s even better. High praise indeed! 

What is in this katsu sauce recipe?

The simplicity of the ingredients is what makes this katsu curry sauce so easy. And while some recipes add coconut milk, I don’t like a creamy taste in my katsu sauce. This one combines the sweet taste of onions and carrots, with lots of garlic and chicken stock. With a touch of honey and soy sauce.

That’s it – really! Sweet, tangy and delicious, you won’t ever look back once you’ve tried it at home. Just to recap, all you need is:

• Carrots

• Onion

• Garlic

• Chicken stock

• Curry powder

• Flour

• Soy sauce

• Honey

Is this katsu sauce vegan?

If you substitute chicken stock for vegetable stock, and use sugar or maple syrup instead of honey, then yes, this katsu sauce will be suitable for vegans and vegetarians. Serve it with breaded tofu, sweet potato or aubergine as some recipe idea suggestions.

How to make chicken katsu curry

My favourite combination with katsu curry sauce is chicken katsu curry. Get some chicken breasts in between two pieces of clingfilm, and bash the meat until it’s thin. Coat in seasoned flour, then beaten egg and finally, panko breadcrumbs.

Shallow fry in vegetable oil until crispy on both sides and then bake in the oven for 15-20 mins until the chicken is cooked. 

We also love to breadcrumb salmon in the same way as above. My kids really love katsu salmon (I cut them into bite-sized pieces), and it’s a great way to get children to up their fish intake and Omega 3. However you choose to serve this katsu curry sauce, the whole family will enjoy it. 

Can you keep the leftover katsu curry sauce?

Absolutely. I like to make a double batch of katsu curry sauce, as it’s great to freeze and then use for another meal. Pour the sauce into a suitable container, and you can freeze it for up to three months. Make sure you defrost the sauce thoroughly before reheating it in a pan over a medium heat or in the microwave. 

What to serve with this easy katsu curry sauce

Pour over your chosen protein, then add lashings of rice or noodles and green vegetables, including pak choi or a side salad. One of my friends even loves pouring this sauce over lots of chips! You decide, but it’s versatile enough to be enjoyed in whichever way you like.

Katsu sauce recipe just like Wagamama’s

4.71 from 153 votes

This katsu curry is so full of flavour and just like the real deal – except I think, better. Once you make it at home, it will become a family favourite

Servings 4

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 cloves of garlic – chopped
• 1 large onion – chopped
• 1 large carrot – chopped
• 2 tbsp vegetable oil
• 600-800 ml chicken stock or vegetable stock for vegan variation
• 1 tbsp curry powder your choice of strength. I use medium
• 1 tbsp dark soy sauce or more if needed
• 1-2 tsps of honey or sugar/maple syrup for vegans. Add more if needed
• 3 tbsp of flour

Instructions

 

• Fry the onions in the vegetable oil until soft – around eight minutes, then add the garlic. Stir for a minute or two. Then add the carrots and cook for a few more minutes.
  
• Add the curry powder and stir well. After cooking through for a few minutes, add the flour a little at a time and continue to combine.
  
• Add the chicken stock a little at a time, whisking well and making sure all the flour is combined and there are no lumps.
  
• Simmer for 10-15 minutes stirring occasionally and let the sauce thicken.
  
• Using a stick blender, blitz the ingredients into a smooth sauce. If you don't have a stick blender, you can use a food processor or blender.
• Keep stirring the sauce on a low heat and continue to simmer.
  
• Add the soy sauce to season as well as the honey or sugar. You could add salt, but I personally don’t think it needs it as the soy is already salty.
• You can add more water if the sauce becomes too thick.
• Serve with panko breaded chicken, salmon or pork – or aubergine, tofu and sweet potatoes over rice or noodles. Enjoy.

Video

Nutrition

Calories: 128kcalFat: 7.6g

Calories: 128kcal

Course: Dinner, Lunch

Cuisine: Asian, Japanese

Please let me know how this katsu curry sauce recipe turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. For more recipes do check out my index.