Frozen Chicken Tenders Are Your Shortcut For A Japanese-Inspired Comfort Meal

Chicken katsu, the breaded, deep-fried chicken cutlet that's a beloved Japanese comfort food, isn't the quickest thing to whip up at home. You'd need to pound the meat flat, dredge it in flour, egg, and panko (and deal with the mess that it makes), and then babysit the cutlets as they fry in hot oil. But there's a shortcut: frozen chicken tenders.

Breaded chicken tenders from the freezer cabinet are a solid substitute for the handmade thing. Obviously, the quality of frozen tenders can vary, but as long as it's got a crispy coating, you're most of the way there. If you're fussy about trying to get close to the real thing, you could keep an eye out for a frozen panko-coated version, although it doesn't seem easy to find (big stores like Walmart don't seem to offer it).

Just follow the instructions from the bag: This could involve throwing the tenders in the air fryer for around 12 minutes, although this varies by brand. Remember to flip them and make sure they're not too crowded so they crisp up. When they're done, slice them up and serve them over steamed rice. You can rely on a bottled tonkatsu sauce (a tangy, sweet-savory Japanese staple) to finish the dish. Bull-Dog is one of the best-known brands — some major supermarkets might stock it (perhaps only in their online stores), and H-Mart carries it too. If you want to balance it out with vegetables, some shredded cabbage can go on the side, and boom: You've got a passable katsu bowl-inspired meal, without having to wrangle a deep-fryer.

If you've got time on your hands or just don't feel like freezer-aisle chicken, there are easy substitutes. The most straightforward swap is other proteins. Tonkatsu made with pork cutlets, not chicken, is actually more popular in Japan, so you could look for a frozen option (pork schnitzel may be a decent analog). Ditto for seafood: Breaded fish fillets like Gorton's panko-crusted pollock or cod are also a good bet. Frozen, breaded shrimp (or maybe popcorn shrimp) also works, but choose carefully, as some brands can be more batter than shrimp. Just follow the package instructions, slice it up and use the same rice, sauce, and cabbage.

There are also easy additions you can make. Classic katsudon often features simmered onions: Slice them up and simmer them in some broth. Traditionally, this would be dashi broth, which uses kombu seaweed and bonito flakes to give an umami taste, but a beef, chicken, or veggie stock works in a pinch. Egg is another topping: You'll typically beat a couple of these together (add scallions if you have them), cooked over a low heat until they're barely set and still soft, a little like an omelet.

If bottled sauce isn't your thing, a homemade version is doable: Recipes vary, but include staples like Worcestershire sauce, ketchup, sugar, oyster sauce, mirin, and soy sauce whisked together. For something richer, go for katsu curry – this umami brown sauce is easily made from Japanese curry bricks.