Freezer-Friendly Katsu Chicken Cutlets (air fry, deep fry, oven bake)

Katsu Chicken, also known as Chicken Katsu, is a Japanese dish featuring breaded and fried chicken cutlets. The chicken is typically coated in panko breadcrumbs, which give it an irresistibly crispy texture.

Traditionally served with a tangy tonkatsu sauce (my EASY 4-ingredient recipe right here!), shredded cabbage, and steamed rice, this dish is a crowd-pleaser that’s perfect for lunch or dinner.

Why You’ll Love This Freezer-Friendly Katsu Recipe

• Freezer-Friendly: Perfect for meal prep and busy weeknights.
• Easy to Make: Simple steps and easily accessible ingredients.
• Healthier Option: Air frying reduces the need for excessive oil, making it a healthier choice.
• Crispy and Delicious: The panko coating ensures a satisfyingly crispy bite.
• Choose your Favourite Cooking Methods: Whichever method you use, you can get crispy chicken katsus each time! Instructions for air frying, oven baking, shallow frying and deep frying!
• Incredibly Versatile: You can serve these so many ways!

Key Ingredients for Katsu Chicken

• Chicken Breasts: Boneless and skinless, perfect for easy slicing and coating. In theory you can use chicken thighs, but I would not recommend it for freezer-friendliness. The fattier chicken thighs will be soggier.

• Panko Breadcrumbs: For that essential crispy coating. Panko breadcrumbs are thinner, and larger in size individually than regular breadcrumbs, giving it that signature look!

• Flour: Helps the egg wash adhere to the chicken.

• Eggs: Create the binding for the breadcrumbs.

• Seasonings: A mix of salt, pepper, and optional garlic and onion powder for added flavour.

• Cooking Spray: To help achieve a golden-brown crust!

Key Steps to Making Freezer-Friendly Katsu Chicken

1. Prepare the Chicken

• Slice the chicken breasts into half, so that you get two cutlets.

• Place a sheet of baking paper or film over the chicken. Using a mallet or pestle, lightly pound the breasts so they’re all equal in thickness. The thickness should be about 1/2 to 1-inch thick, but most importantly they just need to be equal in thickness! This allows them all to cook evenly.

• Season the chicken with salt and pepper, and optional garlic powder and onion powder. Make sure to evenly season. Leave the chicken to one side to marinade for 5 minutes, or while you set up the breading stations.

2. Set Up Breading Station

• Prepare three shallow dishes or trays – any receptacle that has low walls will work the best, this will make cleanup a breeze! Make sure they’re large enough to accommodate each chicken piece.

• Place the flour in a shallow dish.

• Beat the eggs in another shallow dish.

• In a third dish, add the panko breadcrumbs. Keep some panko on the side.

3. Bread the Chicken

• Dredge each chicken cutlet in flour, shaking off any excess.

• Dip the floured chicken into the beaten eggs, ensuring it is well-coated. Make sure to shake off excess egg! Having excess will make the katsu cutlets soggy.

• Press the chicken into the panko breadcrumb mixture, making sure it is completely covered. If there are uncoated spots, sprinkle the extra panko directly over the spots and press it in.

4. Freeze the Cutlets (to cook immediately, see next step)

• Prepare a freezer-friendly container of choice. Cut baking or parchment paper to size for layering the katsu cutlets.

• Place the breaded chicken cutlets in the container, and layer each new set with baking paper so the katsu cutlets do not stick to each other when frozen.

• Freeze the cutlets until ready to use.

• When you’re ready to use, take out just the cutlets you need and thaw overnight in the fridge section. Make sure to thaw completely! Do not cook frozen uncooked chicken cutlets.

• The baking paper will make separating what you need much easier – I usually lift the entire layer of baking paper which would have exactly the amount I need to eat at any one time.

• The panko breadcrumbs may appear soggy, but don’t worry – it crisps right back up when you fry them with any of the methods below. You just need to make sure you’ve used enough oil!

5. Cooking the Katsu Chicken Cutlets

1. Air Frying

• Preheat your air fryer to 180°C (350°F).
• Spray the chicken cutlets with cooking spray on both sides. Make sure to use enough oil, and there are no ‘dry spots’ on the katsu chicken. Not enough oil, not crispy, simple as that!
• Place the cutlets in the air fryer basket in a single layer.
• Air fry for 12 to 15 minutes, until the chicken is golden brown and cooked through (internal temperature should reach 75°C or 165°F). Flip halfway through, making sure to spray with more oil as needed.
• Optional: turn the heat up to 200°C in the last 5 minutes, so the katsus catch a bit more colour.

2. Oven Baking

• Preheat your oven to 200°C (400°F).
• Spray a baking sheet with cooking spray.
• Place the chicken cutlets on the baking sheet in a single layer.
• Spray the top of the cutlets with cooking spray.
• Bake for 20-25 minutes, flipping halfway through, and spritzing the top with more oil. Once golden brown and cooked through (internal temperature should reach 75°C or 165°F), katsu chicken is ready. Let rest for 5 minutes before slicing.

3. Shallow Frying

• Heat about 1/2 inch (1.25 cm) of oil in a skillet over medium-high heat.
• Add the chicken cutlets to the hot oil. Do not overcrowd and cook in batches if needed.
• Fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
• Drain on paper towels to remove excess oil.

4. Deep Frying:

• Heat oil in a deep fryer or large pot to 175°C (350°F).
• Carefully add the chicken cutlets to the hot oil. Do not overcrowd and cook in batches if needed.
• Fry for 5-7 minutes, until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
• Drain on paper towels to remove excess oil.

6. Serve and Enjoy!

• Serve it any way you like!

To serve this Tonkatsu style:

• Thinly slice cabbage. Option to dunk in ice cold water to remove any bitterness.
• Make the easy Tonkatsu sauce from scratch.
• Slice katsu chicken into strips.
• Arrange sliced chicken, sliced cabbages on a plate. Serve with the tonkatsu sauce and steamed rice. Enjoy!

How to Serve Katsu Chicken

These katsu cutlets are my meal-prep favourites because they’re SO VERSATILE! You can also think of them as chicken schnitzels.

• Tonkatsu: The typical way to serve Katsu Chicken is with a side of steamed rice, shredded cabbage, and a generous drizzle of tonkatsu sauce.

• Katsu Curry: Serve with a rich and savoury curry sauce. Pour the hot curry over a bed of rice and top with sliced Chicken Katsu.

• Protein Topping: Serve sliced Chicken Katsu as protein over any rice dishes or bowl of noodles! For noodle inspiration, try chilli oil noodles, soymilk ramen, or gochujang buttered noodles.

• Light Salad: For a lighter option, cube your Chicken Katsu and place it atop a fresh salad. Combine mixed greens, cherry tomatoes, cucumbers, and avocado, then drizzle with a tangy vinaigrette or sesame dressing… or even the tonkatsu sauce! The crispy chicken adds a satisfying crunch to the salad.

• Healthier Alternative to Nuggets: Minimal ingredients with no unnecessary preservatives, and just as good (maybe even better!) as storebought frozen snacks!

How to get FOOLPROOF Crispy Katsu Chicken!

• Thin Layers of Coating: To minimise chances of soggy coating, make sure to shake off excess during the flour and egg layers.

• Spray Adequately with Oil: When it comes to air frying or oven baking, I know the default is to use less oil for a healthier alternative. However, when it comes katsu chicken, you NEED to spray the katsu cutlets with enough oil so that it can crisp up well! No need to drown it in oil either; spray such that there are no dry spots on the coating – that’s it!

More Tips and Tricks!

• Use Shallow Trays: Create your breading stations with shallow plates or trays to make cleaning up easier. The plates and trays should be big enough to hold one cutlet, and have shallow walls, so your flour and panko does not spill out easily.

• Seasoning: Season the chicken cutlets BEFORE breading; this will ensure you have tasty and juicy bites of chicken! Salt and pepper is all you need; everything else is extra. You can also season the breadcrumbs for added flavour.

Storing Frozen Katsu Chicken

Store freshly made katsu straight in the freezer. Layer each with baking or parchment paper, so they don’t stick to each other and make each easier to remove.

Make sure to scroll above for the detailed instructions!

Storing and Reheating Cooked Katsu Chicken Instructions

Storing

Store cooked Katsu Chicken in an airtight container in the refrigerator for up to 3 days.

Reheating

To maintain crispiness, reheat in an air fryer or oven at 175°C (350°F) until heated through. You can also shallow fry in oil to regain the crispiness. Avoid microwaving as it can make the coating soggy.

Freezing

For longer storage, you can also freeze the cooked katsu chicken cutlets on a baking sheet. Let freeze for 1-2 hours. Once frozen, the pieces can be individually handled as they will not stick to each other. Transfer to a freezer-safe bag or container and pop in the freezer.

Cooked katsu chicken does not need defrosting; cook according to instructions here, straight from frozen.

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