Step 1

Heat an inch or two of oil in a pot over medium heat. Whisk together the eggs in a small bowl. Add about 5 scoops of flour to a plate and two handfuls of panko to a separate plate.

Step 2

Dredge chicken thighs in flour first, dip it in the whisked eggs, and lastly cover both sides in panko, pressing down to ensure the panko sticks to the chicken.

Step 3

Add the chicken to the oil and let it cook for 5 minutes each side or until it is golden brown.

Step 4

Meanwhile add all the ingredients for the tonkatsu sauce to a small bowl and whisk it until all is mixed together well.

Step 5

Serve the chicken katsu over hot rice along with the tonkatsu sauce. Enjoy!