- Combine the flour, salt, garlic granules, onion granules and white pepper in a bowl. You want to ensure that everything is well-incorporated so that you don’t have any salt, garlic, onion or pepper pockets. Transfer the seasoned flour to a wide, shallow bowl.
- Whisk the eggs and salt in a separate wide, shallow bowl. Place the panko on a large plate.
- Lightly pound the chicken thigh fillets to an even thickness of around ½ inch.
- Dredge 1 piece of chicken in the seasoned flour, turning to coat. Shake off any excess. Dip it in the egg, turning to coat. Let the excess drip back into the bowl. Finally, dredge the chicken in the panko, pressing firmly to help it adhere and ensuring that there aren’t any bare spots. Gently shake off any excess then transfer the chicken to a large plate or baking sheet. Repeat with the remaining chicken.
- Heat the oil in a large frying pan over medium-high heat until shimmering. Working in 3 batches, cook the chicken, turning once, until golden and crisp on both sides, around 3 minutes per side. You can reduce the heat to medium if it’s browning too quickly.
- Drain the chicken on paper towels. You can keep the katsu warm in the oven while you fry the other batches. Serve with tonkatsu sauce and enjoy!