Chicken katsu with panko

Pound the chicken thighs thin and season aggressively with salt and pepper, a little extra to allow for the marinade and breading.

Marinate in a little mirin in a shallow vessel, so a small amount of marinade covers everything, for at least an hour.

Take the chicken out and dry it a little, then dredge in flour, beaten egg and panko.

Shallow fry in neutral oil over gentle heat, so the thigh meat cooks longer without the crust burning.

Pull out to drain.