Heat an inch or two of oil in a pot over medium heat. Whisk together the eggs in a small bowl. Optional to add in milk to help stretch the egg. Add about 5 spoonful of flour to a plate and two handfuls of panko to a separate plate.
Tenderize or flatten the chicken with a mallet. Season both sides of the chicken with salt and pepper.
Dredge chicken thighs in flour, dip it in the whisked eggs, and lastly cover both sides in panko, lightly pressing down on each side.
Add the chicken to the oil and let it cook for 5 minutes each side or until it is golden brown.
Meanwhile add all the ingredients for the tonkatsu sauce to a small bowl and whisk it until all is mixed together well.
Serve the chicken katsu over hot rice along with the katsu sauce. Enjoy!