Place chicken between plastic wrap and pound with a meat mallet or rolling pin to ½ inch thickness. Season both sides with salt and pepper.
1.5 lbs chicken thighs or breasts, 1 tsp salt, 0.5 tsp black pepper
Put flour in one shallow bowl, beat eggs in a second bowl, and spread panko in a third bowl. Line them up in that order.
0.5 cup all-purpose flour, 2 large eggs, 1.5 cups panko breadcrumbs
Dredge each piece in flour, shake off excess, dip in egg to coat completely, then press into panko on both sides. Press lightly so the breadcrumbs stick.
0.5 cup all-purpose flour, 2 large eggs, 1.5 cups panko breadcrumbs
Heat ½ inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F on a thermometer. Fry chicken 3-4 minutes per side until golden brown and internal temperature hits 165°F. Fry 2 pieces max at once to avoid crowding.
1 cup vegetable oil, 1.5 lbs chicken thighs or breasts
Transfer cooked chicken to a wire rack set over a baking sheet. Let rest 5 minutes so steam escapes and the crust stays crisp. Slice and serve with tonkatsu sauce.
tonkatsu sauce
