Freezer-Friendly Chicken Katsu

Serves 1
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Directions

  1. 1Marinate the chicken in milk, salt, pepper, and garlic powder for 4 hours.
  2. 2Coat the chicken in flour.
  3. 3Dip the chicken in egg.
  4. 4Press the chicken into panko crumbs until well coated on both sides.
  5. 5Repeat the coating process of flour, egg, and panko crumbs until all chicken pieces are done.
  6. 6Portion pack the coated chicken, wrapping individual or small groups of pieces in food wrap.
  7. 7Place the wrapped chicken portions into a gallon-sized Ziploc bag.
  8. 8Put the Ziploc bags of chicken katsu in the freezer for later use.
  9. 9When ready to cook, pop one portion of frozen chicken katsu into the fridge to thaw.
  10. 10Fry the chicken katsu for two minutes on each side until golden brown and cooked through.
  11. 11Cut the fried chicken katsu into smaller pieces.
  12. 12Serve the chicken katsu with Tonkatsu sauce and rice.

Ingredients

  • 5 lbs chicken
  • 2 tsp garlic powder
  • 1 tsp salt
  • black pepper
  • 0.25 gallon milk
  • 3 bags of 10 oz panko bread crumbs
  • 7 eggs
  • 3 cups all purpose flour

Equipment

large bowlshallow dishesfood wrapgallon size Ziploc bagfrying pantongsknifecutting board

Tips

  • Marinating chicken in milk for 8-12 hours tenderizes the meat and gives it a delicious garlic base.
  • Use panko bread crumbs for super crispy chicken katsu.
  • For thinner pieces, fry for 2 minutes on each side; for thicker pieces, fry for 3 minutes on each side.

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