Spicy Chicken Katsu
Add the soy sauce. Mix and allow to bubble down and thicken. You want to bubble the sauce for 10 minutes so the flavour from the onions and carrots infuses. If it gets too thick, just add a splash more water. Once the sauce is the perfect pouring consistency, remove it from the heat and pass it through a sieve. Set the sieved veg aside.
Chicken time. Take your chicken thighs. Dip them in the rest of your flour, coat them in your whisked egg and then roll them in the breadcrumbs.
Heat a generous amount of oil in a frying pan and add the chicken thighs. You want to have the oil on a low to medium heat. Add your thighs. The trick here is to cook for 5 minutes each side. Remove from the heat once the chicken is cooked through and the breadcrumbs are golden brown.