Easy Chicken Katsu Recipe

0 Place the chicken thighs in between two pieces of plastic wrap. Using a meat mallet or the back of your knife, pound the chicken thighs to 1/4 - 1/2 inch thick. Season both sides of the chicken thighs with 1/2 teaspoon of salt. 
1 In a heavy-duty pot, heat neutral oil to 365F (185C). 
2 While the oil is heating up, prepare the dredge and breading station. 
3 In a shallow plate, combine all-purpose flour and 1/4 teaspoon salt. Whisk to mix well.
4 In a separate shallow plate, crack 2 eggs. Whisk until homogenized.
5 In another shallow plate, combine panko breadcrumbs and 1/4 teaspoon salt. 
6 Place the chicken thigh into the flour, making sure all sides are evenly coated. Shake off any excess flour. Transfer it to the egg and coat all sides evenly. Finally, transfer it to the panko breadcrumbs and make sure all sides are coated. Gently press the panko onto the chicken so it adheres better when frying. 
7 Carefully place the breaded chicken thigh into the hot oil away from you. Fry for 1 1/2 minutes on each side until golden brown and crispy. 
9 Remove and transfer the chicken katsu to a wire rack to rest and cool.
10 Slice into strips and serve with rice!