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. 2Marinate the chicken in milk, salt, pepper, and garlic powder for 4 hours.
  3. 3Marinate the chicken in milk, salt, pepper, and garlic powder for 4 hours.
  4. 4Coat the chicken in flour.
  5. 5Coat the chicken in flour.
  6. 6Coat the chicken in flour.
  7. 7Dip the chicken in egg.
  8. 8Dip the chicken in egg.
  9. 9Dip the chicken in egg.
  10. 10Press the chicken into panko crumbs until well coated on both sides.
  11. 11Press the chicken into panko crumbs until well coated on both sides.
  12. 12Press the chicken into panko crumbs until well coated on both sides.
  13. 13Repeat the coating process of flour, egg, and panko crumbs until all chicken pieces are done.
  14. 14Repeat the coating process of flour, egg, and panko crumbs until all chicken pieces are done.
  15. 15Repeat the coating process of flour, egg, and panko crumbs until all chicken pieces are done.
  16. 16Portion pack the coated chicken, wrapping individual or small groups of pieces in food wrap.
  17. 17Portion pack the coated chicken, wrapping individual or small groups of pieces in food wrap.
  18. 18Portion pack the coated chicken, wrapping individual or small groups of pieces in food wrap.
  19. 19Place the wrapped chicken portions into a gallon-sized Ziploc bag.
  20. 20Place the wrapped chicken portions into a gallon-sized Ziploc bag.
  21. 21Place the wrapped chicken portions into a gallon-sized Ziploc bag.
  22. 22Put the Ziploc bags of chicken katsu in the freezer for later use.
  23. 23Put the Ziploc bags of chicken katsu in the freezer for later use.
  24. 24Put the Ziploc bags of chicken katsu in the freezer for later use.
  25. 25When ready to cook, pop one portion of frozen chicken katsu into the fridge to thaw.
  26. 26When ready to cook, pop one portion of frozen chicken katsu into the fridge to thaw.
  27. 27When ready to cook, pop one portion of frozen chicken katsu into the fridge to thaw.
  28. 28Fry the chicken katsu for two minutes on each side until golden brown and cooked through.
  29. 29Fry the chicken katsu for two minutes on each side until golden brown and cooked through.
  30. 30Fry the chicken katsu for two minutes on each side until golden brown and cooked through.
  31. 31Cut the fried chicken katsu into smaller pieces.
  32. 32Cut the fried chicken katsu into smaller pieces.
  33. 33Cut the fried chicken katsu into smaller pieces.
  34. 34Serve the chicken katsu with Tonkatsu sauce and rice.
  35. 35Serve the chicken katsu with Tonkatsu sauce and rice.
  36. 36Serve the chicken katsu with Tonkatsu sauce and rice.

Ingredients

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