Step 1

Clean the chicken thighs and remove any skin and bones. Make sure it has the same thickness through and if there are thicker areas, fileting these thicker areas with a shallow cut so they lay flat.

Step 2

Combine the garlic powder, salt, and pepper in a bowl.

Step 3

Thoroughly coat the chicken pieces with this seasoning. Marinate for 15 minutes while you prepare the katsu sauce and prepare for dredging.

Step 4

Add all the ingredients for the katsu sauce in a bowl and whisk until it’s fully incorporated. Set aside.

Step 5

Put the flour, beaten egg, and panko into 3 separate shallow containers.

Step 6

Dip the chicken thigh pieces into the flour and thoroughly coat.

Step 7

Then dip into the egg, letting any excess drip off.

Step 8

Lastly, coat completely with the panko. Place the coated chicken thigh on a wire rack. Repeat with all the chicken.

Step 9

Preheat the oil to 350 °F over medium heat in a heavy bottom pan. Carefully lower each chicken piece into the oil and for about 1 minute per side or until golden brown. Don't crowd the pot. Use a thermometer to make sure it’s done (145 °F internally).

Step 10

Serve chicken with rice and katsu sauce.