'a little bit of oil' is the biggest lie any chef has ever said

@HastesKitchen

8 жыл бұрын

Lol, nothing wrong with a bit of oil remember the 80/20 rule :-)

@creagle7890

7 жыл бұрын

i screamed laughing after he finished the bottle! :D

@HastesKitchen

7 жыл бұрын

bySeeb lol it's also an error in the edit where it shows the same pour twice which makes it look worse. 😂

@mmpoggs2033

6 жыл бұрын

haha, OK!!!

@kuroyukikazekanade7557

6 жыл бұрын

LOL

5:06 'I'll just use a little bit olive oil' *pours in almost the whole bottle*

@kamilmusalat

5 жыл бұрын

H N Q First thing I was gonna comment on 😂😂😂

@khloekardashiansfootfetish

5 жыл бұрын

i'm scared to see what alot of oil is to him

@kamilmusalat

5 жыл бұрын

alii seriously 😳

@navindurai22

5 жыл бұрын

For frying that is not a lot of oil

@kamilmusalat

5 жыл бұрын

JmanG Navin i really don’t wanna see your arteries in this case 🙈

Ian, watching this again in 2024, want to thank you for this recipe, made it for my children after school weekly since you posted it 7 years ago. Now they are all grown up but whenever they visit I always make it for them. Thanks to you Katsu curry is one of our family favourites.

And two shots of oil *gluglugluglugluglugluglugl*

@HastesKitchen

5 жыл бұрын

Lol my bad edit

@HastesKitchen

4 жыл бұрын

Lord Bob Backenforth 😂

If you are on a budget, have limited time or just can't be bothered, you can also go with: 100g of Chinese Curry Sauce Concentrate, 300 ml of water a can of coconut milk, 10g of salt and about 40g of sugar (season to taste). It tastes almost exactly like Wagas curry. I used to be a chef at Wagamamas, so you can trust me with that :) Enjoy.

@AVH91

7 жыл бұрын

diw2 what's the actual recipe though. That's what we all want? Help us out man.

@ECCENTRICERIC69

7 жыл бұрын

That is the recipe ..... You blend whatever brand of Chinese Curry Sauce Concentrate you can find with 3 times the volume of boiling water then add the other ingredients .... simples!

@mmpoggs2033

6 жыл бұрын

press the show more below the date above it gives you the recipe but also add the coconut milk as a woopsie happened.

@KYZERSOZE187

5 жыл бұрын

40g of sugar?!

@andr-ei5519

3 жыл бұрын

@BMWMD1 the guy adds like 2 tbsp of honey in the video no?

Great recipe. I've made this about fifty times now. Here's three tips that I think refine the recipe further: 1.) Rather than separating all the cooked vegetable lumps from the sauce (and throwing them away), just purify everything in a blender once it's cooked. You'll get a lovely thick sauce, that is full of flavour and is delicious. 2.) Experiment using golden bread crumbs rather than panko. I think they're better than Wagamama's version of Katsu. 3.) The recipe also tastes great without honey, which is a healthier option.

@bronteleigh686

6 жыл бұрын

YourCharismaCoach Wagamama use Panko Breadcrumbs you can’t get much closer to their recipe if you are using the same ingreadient

@Unbreakable-Entrepreneur

6 жыл бұрын

Panko is great. I resorted to using the gluten free (golden) breadcrumbs because everywhere was sold out...and it came out better!

@robertc2121

6 жыл бұрын

Great point about the blended vegetables!!

@DD_MENEN

5 жыл бұрын

Wagamamas uses panko bread crumbs... I work there

@dannyfong1478

5 жыл бұрын

@You're Not That Guy you have your point lol, but they're ok sometimes.

WHO IS WACHING IN 2021???? WONDERFULLY DONE, I EM GONNA TRY NOW!!!! LOOKS PERFECT!!

Quite good recipe but he waisted the best bit. He should have blended all the stuff, instead of seiving it. In my opinion that's flavour lost.

@henrysalisbury3175

4 жыл бұрын

He was emulating Wagamamas recipe effectively.

@ReinhartSchneider

4 жыл бұрын

traditional katsu curry is sieved

@IamtheShiatsulady

4 жыл бұрын

You are so right. I always blitz mine. Why waste it? All that fibre, nutrients. All that fannying around thickening it up! Like idea of the apple though. Will try that next time.

@jordanblackburn4477

4 жыл бұрын

Better peel your garlic then

best katsu on YT, shame all the instant curry chefs are on the top of search results and you need to scroll so much for a proper recipe.

wow such a simple recipe! I'll be making this tomorrow, thanks for the recipe

I have just come across this recipe and whipped up some curry in advance for tomorrows dinner! Holy Yum! i think I may have found my go too curry sauce recipe! Thanks a mill Haste's Kitchen! keep up the great work 👍

Made this today - was a huge hit with my family. Really delicious! thank you for the recipe ☺️

Watching from Miami, United States. I have been in London and they have a wagamama restaurant at the airport ( Terminal 5 ), that was the first time that I ate Chicken Katsu Curry. This video is very helpful for those who wants to experience the Japanese Culinary.

Genuinly one of my favourite things to cook. This was one of the first recipes i made venturing into the world of cooking. Thank you.

Thank you so much for this recipe!! Can't wait to try and make this! Great video as always Ian 😊

Wow looks fabulous

That looks great! Watching from NYC :-)

I’ve been making this for a few years now after discovering it. It is definitely a hit not only in my household but my whole family love it. I now have to do a large batch of the sauce and freeze tubs of it to hand out. Thank you soooo much for this 😃

I made this today was amazing thanks for sharing

Hi Ian, I've just made this for my boyfriend and he's claimed it's one of the best things he's ever eaten! Thanks for sharing and for making it so easy. I'd heard Nic talking about your channel previously and am so glad I came to check it out! You guys seem so lovely and just wanted you to know that I am someone who really appreciates the time and effort you guys put in for us! X

@HastesKitchen

7 жыл бұрын

Best comment ever!! Thank you! and thanks so much for watching xx

I have some strong recommendations to improve your chikinkatsu: *1. Use more oil.* You only used the bottom of the pan to cook your chicken, but it isn't the heat from the pan that ensures an even cook. Look at the pale sides, it means they didn't get cooked evenly. You need to submerge your katsu in oil to ensure a more even cook. ( If by some reason you want to use less oil .. Cut your chicken smaller. Chicken tends to plump and grow rounder when it cooks, making the center harder to cook, unlike pork which stays flat. ) *2. Use a different oil that's more suitable for frying* I recommend against using light oils such as olive or coconut, they don't really impart much flavor. You can use olive oil, but it has a lower smoking point, so it's easier to burn and ruin your food. *3. Cook at a higher temperature. It's important to use a proper temperature* Much like the last recommendation, you need to increase the temperature you cook at. A good katsu, no matter what meat, needs to be a deep golden brown. The one you presented looked a little sickly and unevenly cooked. Try 175 degrees C ( or 350 degrees F, and increase if necessary ). The less time it needs to cook, the less it's absorbing oil and losing its precious juices. The longer you cook it - the more juices escape. The more juices escape, the soggier the breading becomes and easier it falls off. If by cooking it faster, you're worried about it not being cooked through all the way, make sure to set the chicken out for a little bit and grow a little warmer before frying it, cold center means uncooked chicken. *4. Try spicing or doing something to the chicken.* Plain chicken isn't good, even if topped with curry. Your chicken won't be memorable if the only thing you can remember about it is if you smothered it in curry. It'll weaken the dish overall. Try adding some spice or seasoning.. salt.. pepper.. marinades.. something, before coating it. Also, consider double breading your chicken before cooking. If you cook it faster, it will cook it deeper with proper heating of the oil. After breading it, just dip it in the egg and breadcrumbs again for an extra crispy crunch. *5. Suggestion: Pat your chicken dry before coating, unless you marinated it.* Yours looked good, but sometimes people will find a slimey wet piece of chicken. It's worth mentioning if you have a wet piece of chicken, the breading will fall off of it. Chicken is usually sticky, so it holds well to the flour, but you also want to make sure you don't get too much flour. *6. When you're done cooking meat, never cut into it right away.* You need to give it a few minutes to allow the juices to reconstitute throughout the cutlet that it's trying to shed. Also, it's still cooking! If you cook it faster, those few extra minutes after pulling it out of the oil is vital to the cooking process, to ensure it's properly cooked through - if you cook it for less time. Edit: And also.. did that apple not have seeds..? I see that you added whole chunks which means there should be skin and wax and apple seeds mixed in with the curry.

@TheKawaihito

7 жыл бұрын

I was thinking the same things!

@Gateau

7 жыл бұрын

I'm glad I'm not the only one then! I was a little worried because I've only made tonkatsu and not chikinkatsu, but this recipe is just way too basic.. I just recently found out that wagamama is a western "japanese" inspired chain-restaurant, but if this is recreating their dish.. this is too bland and mediocre for words.

@shazenmaire

6 жыл бұрын

Ikr! No seasoning on sight lol, his recipe is a good starting point but you gotta improve it so that you’ll actually like it

@areejfaisal2780

6 жыл бұрын

Good points

@harrycourts4974

5 жыл бұрын

Here’s a suggestion. Stop picking apart every aspect of the dish and make your own video

Looks great

Thank you so much for this recipe it was Bomb!!! Definitely making this again!!!!

@HastesKitchen

7 жыл бұрын

Thanks so much, glad you liked it. X

From Ph here.. made this for several times, absolutely yummy!❤ thank you

This looks AMAZING! Will be cooking this. Thank you. Also watching from Tasmania, Australia.

This came out amazing.

From Toronto. I've have it in a London pub and loved it, haven't been able to recreate the taste yet. so it's a eat for me when i am in London.

Watching from France 👌🏾👋🏾

Fantastic job

I just had an appifoney chicken katsu is muligatney soup deconstructed. Or vise versa. The amazing story of OUR cuisines. We are awesome. How blessed we are with amazing ingredients and God's gift of taste. We havecall learned of each other but food is the great equalizer, and when shared is love.

dinner tonight. from CA. It was delicious, I can't wait to make it again

I am watching from Brazil and I will cook it next weekend... thanks for uploading... Carry on doing a great job!!!

Cooked this tonight. Great recipe 5/5

I have just found this recipe looks lovely love from UK

Looks so yummy!! Will be making this tonight!! Thank you for inspiring me

@HastesKitchen

6 жыл бұрын

Thanks for watching

Watching from assam, India 🇮🇳... It seems yummy yummy

Amazing video

Watching from Ottawa. Looks delicious, going to try and make it....and thanks. Keep the recipes coming!

Watching from Louisiana , USA!

Great video! I’ve been wondering what this Katsu curry tastes like and now I can make it to find out, cheers!

You forgot the coconut milk in your ingredients list

@mrunknown1886

3 жыл бұрын

He ain't no chef

@jemielynenriquez683

2 жыл бұрын

Coconut OIL

@camcamcam81

2 жыл бұрын

@@jemielynenriquez683 Coconut MILK watch from 3:42.. Not Coconut OIL

I'm watching from Portugal sir, I really liked your take of this recipe

the best recipe ever.... I made this soo many times now, the difference is I do not waste any of the ingredients I have blended all instead, trust me it is even better.

35 degrees is hot... I'm chilling here 50 degrees everyday and 40 degrees everynight watching from Kuwait :')

@herpsenderpsen

7 жыл бұрын

wow, how do you survive!

@Xevose

7 жыл бұрын

adapt

@GeorgiaAndrea

7 жыл бұрын

And I can't stand the heat even at 33 degrees. Hi from Malaysia!

@rainier8842

6 жыл бұрын

Azeckwazion im in aatar, same situation lel but we just stay indoors lol who would go outside?

@mikejones-vd3fg

6 жыл бұрын

From a cold climate i always assumed warm climates people could stay outside all day but it seems pretty much the same as a cold winter where just being outside isnt comfortable just in the opposite direction. That being said when it got down to -30 here putting on enough layers made being outside tolerable, i dont know what you could do to be outside in 50 degree weather to make it tolerable, i guess your body just adapts? Im in Toronto Canada btw, and we had -30 this winter and up to 40 last summer, it can be annoying but those extreme make for wide variety of weather that changes the environment in so many ways its actually nice to experience, add variety i guess to the enivronment.

I should be going to the gym tonight but instead im going home to make THIS! Yes!

Made this last nite... Delicious... Used potato flakes..smash.. Instead of breadcrumbs...so good can't wait to have it again

Bahrain!! They just opened one!! AMAZING!!

Watching from Switzerland! definitely need to try this! :)

Watching from Canada's Capital! Loving it, bother.

Thank you Great video.

Awesome, the closest I've ever been to waga sauce. Thank you!

Best recipe ever, I made is over and over again and it is still out favourite. I am soo glad I found this video. Thank you :)

日本から。出来上がりが妙に洒落ていて驚いた。異文化なんですね。

Just made the sauce and it’s absolutely bloody fantastic

Watching this at 2 am and drooling 😍 you are inspiring me with your recipes!! Keep them coming! Thank you!

@HastesKitchen

5 жыл бұрын

Thanks and get cooking it 👍👌

Such a tasty recipe

@HastesKitchen

4 жыл бұрын

Thank you

I love this channel all my favourite food but healthy ways to cook it. Do you have a recipe book?

i'm indian from saudi arabia. I had my first chicken tonkatsu curry and rice at coco curry in tokyo and then went back to saudi had it at benihana and now imma make it at home thanks to you!!

Thank you for this recipe! I visited Tokyo 1 year ago and started to miss katsu curry so much few weeks ago. This one is so easy to make, and is so delicious!

@HastesKitchen

7 жыл бұрын

I hope you enjoy it :-)

Watching from Oslo but I'm from Oxford, UK so really missing a good Katsu curry. Great recipe, thank you!

New Orleans, LA USA here and loving the video

I just made this. Fucking brilliant! I'll never get Japanese curry takeout again. Th only thing I did differently was puree the vegetables in with the sauce and omitted the coconut milk as it was already pretty rich. Thanks so much for this recipe. You rock!!! ❤

Looks yummy!!! I'll definitely make this dish someday soon. Thanks for the recipe. :-D

Watching from India. I loved the Wagamama curry sauce and as we don't have one here in India, I've imported some Yutaka curry paste. But your recipe definitely sounds more legit and has the right colour too. I'll probably skip the apple though ;-). Cheers!

Puerto Rico...making this soon

Made this before it’s sooo goood!!!

Looks delish and loved how you plated it up!

@HastesKitchen

8 жыл бұрын

Thank you and thanks for watching X

Im from london and im so excited to try this tonight

Need to try this!

Made this last week, I could not believe how easy it was to make!! Sooo simple! and tasted brilliant! Will definately be making this again. Next stop is the Saag Chicken recipe!

Great Recipe. I am going to blend the gravy to keep the fruit and veg in. Thanks

I came across this video a couple of weeks ago ago and have made it 3 times for my family they love it , i love it its a winner, winner, chicken dinner keep up the good work mate 😁

Watching from Sweden! You are a natural talent in front of the camera. I love how simple this dish looks like, will deffo try!!

@HastesKitchen

7 жыл бұрын

+Hanin Odish that's such a lovely thing to say, thank you so much for watching X

Watching from Brantford (Ontario, Canada) this seems delicious

Yumm nic is a Lucky lady!

Watching from Brooklyn. Love your videos

watching from Turin, Italy

made this a few times now - Amazing. Actually had this in old street (London) were i used to work, There is a market called Whitcross street market on whitecross street. They do japanese style pickled cucumber and add red chillies with some coriander served with plain rice.. Amazing. Love this recipie..

Great video.

What a great recipe. Chap looks the part also!

Hey, I love this tutorial. I will make it this friday and definitely let you know how it turned out

@HastesKitchen

6 жыл бұрын

I hope you liked it

Really good recipe.

@HastesKitchen

4 жыл бұрын

Thank you

I've honestly watched about 10 of your videos in a row. But this is a recipe I always return to. This is just so good! I really do love your channel, you always make me fall in love with cooking again and again. Thanks and greetings from Finland! 😊

@HastesKitchen

7 жыл бұрын

Thanks so much for the lovely message, thanks for watching

I love when chefs and food bloggers/youtubers recreate favorites and dishes from restaurants ! It's great and I loved watching it ! Please make more videos like that 😉 Maybe Pf chang's dynamite shrimps next time ? 😇

Kevin from Glasgow, great recipe, loved the apple idea. Making it for Valentines

I'll try this tonight

Looks amazing! Definitely have to try this when I'm at uni! X

@HastesKitchen

8 жыл бұрын

Let me know if you make it Christina, send me a pic on instagram or twitter too XX

watched this from Greece!!!!!!!!! loved it!!!!!!!!!!

@HastesKitchen

8 жыл бұрын

Thanks Amalia, what a beautiful name :-)

love this!

@HastesKitchen

8 жыл бұрын

Thanks Charmaine X

watching from Sydney Australia. looks so yum...

Hmm perfect....I am starting a restaurant...new to this...still looking for simple dishes like this one...thumbs up...

Viewing In Canberra, Australia. Our Wagamama shut down here. This was my fave meal. Can't wait to try this!

@HastesKitchen

8 жыл бұрын

Oh no, such a shame but you have this recipe instead :-) X

Thanks so much for this recipe and video! 🤩 I just followed it today and the taste is so authentic! I found some recipes on the internet which do not include garam masala but I can’t imagine skipping this ingredient. Again thanks so much and Happy Easter!

I'm watching from Richmond California in the states. I grew up on a Trini (Trinidad and Tobago) curry, it's more cumin based and has no onion. So I'll used cumin, garlic powder, chili powder, coconut powder, salt, cardamom, and turmeric as a dry spice to marinate my chicken for 48 hours. Cook the chicken with 2 teaspoons of flour and vegetable stock for about 4 hours till the sauce has reduced down. I eat it with pita bread or pizza dough if I'm too lazy to make Roti (it has the consistency of the insides of a croissant).

@HastesKitchen

8 жыл бұрын

That sounds amazing! Thanks for watching and commenting, Hello California. XX

Tuning in from France. Looks delicious!

@HastesKitchen

8 жыл бұрын

Hi :-)

That's super perfect Japanese style!

Thank you made today xx

helpful tips: pound out chicken first for more even cooking and to get a more authentic texture. Also, remove the garlic skins and just use an immersion blender to puree the gravy, keeps more nutrients in! :D sticky rice is a must, plain boiled rice just isn't the same!

@syrettable

7 жыл бұрын

Jennifer Mann-Hunter I did the same by blending. I hate waste and didn't like discarding all of the fruit and veg x

DUDE, THANK YOU. I've been craving katsu curry all day but a) im vegetarian so I can't order it in, i need the quorn substitutes, and b) I barely have groceries today BUT I have just enough apple/carrot/garlic etc to do this I think!!!! Edit 1 hour later: bro... I just made it and it's legit SO good thank you so much you're a lifesaver

who else watches people cook on youtube while your starving. lol . watching from Australia, QLD