Pound boneless chicken thighs between plastic wrap to about ½ inch thickness for even cooking.

Set up a breading station with flour seasoned with salt and pepper, beaten egg, and panko breadcrumbs. Dip chicken first in flour, then egg, then panko.

Heat vegetable oil in a skillet over medium heat. Fry the chicken for 4-5 minutes on each side until golden brown.

Sauté finely chopped onions in a separate pot until translucent, then add minced garlic and curry powder for 1 minute. Stir in coconut milk and simmer for about 10 minutes.

Slice the fried katsu into strips and serve with curry sauce drizzled over rice or noodles.

Garnish with fresh herbs and add a squeeze of lime if desired.