Preparation Steps

• Prepare the rice as directed on the package and keep warm.
• Set up a breading station with three bowls for flour, beaten eggs, and panko breadcrumbs.
• Coat each chicken thigh with flour, dip in the egg, then roll in panko until fully covered.
• In a large skillet, heat vegetable oil over medium-high heat.
• Fry the breaded chicken for about 6-7 minutes per side, or until golden brown and cooked through.
• Remove the chicken from the skillet and place on paper towels to drain excess oil.
• Slice the chicken into strips once it’s cool enough to handle.
• Serve the chicken over a bed of rice, topped with shredded cabbage and julienned carrots.
• Drizzle with tonkatsu sauce before serving.