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1
Butterfly or pound each chicken thigh to an even thickness. Season both sides with salt and freshly ground black pepper. The thigh is ready when it lies flat and uniform across its surface.
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2
Set out three shallow vessels in line: flour, beaten egg, panko breadcrumbs. Dredge each thigh in flour, shaking off the excess; draw it through the egg, allowing the surplus to fall away; press firmly into the panko on both sides until the crumb adheres without gaps. The coating is set when the panko holds as a continuous, unbroken shell.
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3
Heat the oil in a deep vessel to 177 °C (350 °F). This is where the dish lives or dies: below this temperature the panko absorbs oil and turns sodden; above it the crust burns before the interior is cooked. Verify with a thermometer before each batch and correct between pieces.
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4
Lower the crumbed thighs into the oil one at a time, without crowding. Fry for 4–5 minutes, turning once. The crust is done when it reaches a deep, even golden-brown across the entire surface.
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5
Lift from the oil and drain on a rack. The crust should shatter audibly when tapped with a fingernail.
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6
Slice each piece across the grain into strips and arrange on the plate. Serve with katsu sauce alongside. The interior should show a juicy, fully cooked cross-section with no translucency.