This Chicken Katsu is just as good at the takeout version maybe even better! We bread chicken cutlets then deep fry them until golden brown and crispy!
Start by pounding each chicken thigh to 1/2 inch thickness. Sprinkle each chicken thigh with salt and pepper.
Add flour to a small shallow bowl. Whisk egg and add to a small shallow bowl. Add panko breadcrumb to a small shallow bowl. Dredge chicken one at a time in the flour, then into the egg then into the panko breadcrumbs until fully coated.
Heat a large pot with oil at least 2 inches high to 350 degrees. When the oil is hot add in chicken one or two at a time and cook for 3-4 minutes on each side or until fully cooked.
Place chicken on a plate lined with paper towels and allow the chicken to rest for 2 minutes before slicing.
Serve immediately with white rice, tonkatsu sauce, green onions and sesame seeds for garnish, if desired.