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Total time : 30 minutes
Makes 4 servings
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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 nomoregrays
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