Debone and skin the chicken thighs, if necessary.
Place the chicken in between two sheets of cling film and, using a mallet or a rolling pin, beat the chicken thighs so that the meat is of an even thickness, about 5mm.
Set the breading station: line up four bowls or baking dishes. The first one should contain the plain flour, seasoned with salt and pepper; in the second one, beat the eggs with a pinch of salt and pepper; the panko breadcrumbs go in the next bowl; and the last one is for the breaded chicken.
Dredge the chicken thighs through the flour, then the beaten eggs, and generously coat with the breadcrumbs: pat the panko into the thighs to ensure a generous coating. Transfer the katsu to the last dish and refrigerate until needed.
To cook the chicken, add the oil to a large frying pan, heat on medium to 170'C. Test the heat of the oil by frying few breadcrumbs. They should go golden brown.
Cook the chicken for 2 minutes on each side. Remove and drain on kitchen paper, and serve.
Peel and finely dice the onion.
Heat a pan over a medium heat, add two tablespoons of oil to the pan, and fry the the onion until translucent.
When the onions are soft, add the curry powder. Toast until the spices are fragrant, then add the rice flour. Cook for a further 2 minutes.
Add the water, and bring to a gentle simmer. Cook until the sauce has thickened. Add more water if the sauce is too thick.
Adjust the seasoning with honey and soy sauce.
«Leaner cuts of chicken can be used instead of the thigh. Alternatively, pork fillet is more traditional, but this works well with fish or even vegetables such as aubergine. »