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Ingredients
  • 8 skinless, boneless chicken thighs (about 6 ounces each)
  • Salt
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten with 3 tablespoons of water
  • 3 cups panko bread crumbs
  • 3 cups vegetable oil
  • Tonkatsu sauce (see Note), Dijon mustard and steamed sushi rice, for serving
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