Can you freeze katsu chicken?
Yes. Freeze the pieces on a lined tray until firm, then pack them into a container.
How to freeze and defrost it, with the Food Standards Agency’s advice at each step.
The recipe
One batch makes 1 portion.
Ingredients for 1 portion
Method
Coat the chicken
- Preheat the oven to 220°C (200°C fan) and line a large baking tray with baking paper.
- Put chicken breast between 2 sheets of baking paper and bash with a rolling pin to an even 1.5 cm thick.
- Put plain flour and salt on a plate, beat medium egg in a shallow bowl and tip panko breadcrumbs onto a second plate.
- Coat each breast in flour, then egg, then breadcrumbs, pressing the crumbs on firmly. Lay on the tray.
Bake
- Drizzle the chicken with vegetable oil.
To eat now
- Bake for 20 minutes, turning halfway, until golden and cooked through.
-
Poultry (such as chicken, turkey, duck, and game birds) and pork can have bacteria all the way through the meat.
This means that these meats need to be cooked all the way through.
, says the Food Standards Agency. - Rest for 2 minutes, then slice 1 cm thick.
How to freeze
-
cool any warm dishes before putting them in your freezer
, says the Food Standards Agency. - Bake, turning halfway, until the chicken is cooked through but the coating is only lightly coloured.
- Leave the breasts whole.
- Spread them out on a lined tray and freeze until firm, then pack into your container.
How to defrost
-
the safest way to defrost food is in the fridge overnight
, says the Food Standards Agency. - Take it out of its container.
- Line a baking tray with baking paper and lay the breasts on it.
- Heat it in the oven until it’s steaming hot all the way through and crisp, turning halfway.
-
it is important that food is cooked to steaming hot throughout, rather than warmed
, says the Food Standards Agency. - Slice 1 cm thick.
How we’d cook it, not advice. We don’t check recipes for allergens, and ingredients vary by brand, so check the label on everything you use. Prepare and cook food the way the Food Standards Agency says. Allergens and food safety
Nutrition
Per portion- Energy
- 568 kcal
- Fat
- 22.9g
- Carbohydrate
- 26.4g
- Protein
- 63.8g
Nutrition details
- Energy
- 568 kcal
- Fat
- 22.9g
- of which saturates
- 8.5g
- Carbohydrate
- 26.4g
- of which sugars
- 1.7g
- Fibre
- 2g
- Protein
- 63.8g
- Salt
- 1.73g
Estimated from ingredient data.
Made some already? Add it to your stash. Mark it always in and Nomstash tells you when you’re running low.
Used in
No special kit
- Works best in freezer bags Any freezer-safe container does the job too.
- Everything from one shop Batch cook it with Nomstash and the freezer bags go on the same shopping list as the food.
Cook what you already cook
-
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Paste it in from Excel or Google Sheets, or choose a CSV file, and Nomstash reads it into your stash.
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Freezing and defrosting safely
The Food Standards Agency’s advice, in their words.
Label everything you freeze.
label food you freeze so you don’t end up with Unidentified Frozen Objects (UFOs)
The rest of the Food Standards Agency’s advice, in their words, is in our freezing and defrosting guide.
Sources
- Food Standards Agency How to chill, freeze and defrost food safely gov.uk
- Food Standards Agency Cooking your food gov.uk
Last checked . Each quotation on this page was read against the page it links to.