This is how I like to freezer prep chicken katsu. Details below! Batter Ingredients - 2 eggs - 2 tbsp flour - 1 tbsp cornstarch or potato starch - 1 tbsp oil (optional) - seasonings (up to you) - water (optional/if needed) Batter Notes! I like to add oil because I feel like it helps everything stick better. For seasoning, I kinda do whatever I feel like. Here I added salt, white pepper, onion powder, and a bit of ground ginger. Panko Notes! My go to panko brand is Shirakiku. I think the larger and lighter crumb creates a nice crust for the katsu that is less oily and stays crispy! Cooking Notes! There is no need to thaw the katsu before cooking. Regardless of method you use to cook, please make sure the chicken is fully cooked by either using a thermometer to check internal temperature or cutting into the katsu. To air-fry: spray both sides with oil and pop into the air fryer at 350 for about 20mins. 10 minutes in, flip the chicken and spray with more cooking spray if desired. ...