Place the chicken on the cutting board and flatten it with a mallet, or meat hammer, to tenderize it (or use the back of your knife). Season both sides of the chicken with salt and pepper.

Put flour, eggs, panko in 3 different plates. Dredge each chicken thigh on both sides first in flour, shake off extra, then in eggs, and in panko to finish.

Use a large skillet or pot. Heat up 1 inch of frying oil to 350Fry the breaded chicken until golden, around 4 minutes or more on each side (depending on the thickness of the chicken. It's best to use a meat thermometer to check doneness. Check the temperature it should reach 165F.

Let the fried chicken drain on paper towels, and serve drizzles with rice and Japanese curry roux, with a side of sliced cabbage.