Begin by placing the chicken thighs between sheets of plastic wrap or parchment paper and gently pound them to an even thickness of about ½ inch.

In a shallow dish, combine eggs, all-purpose flour, a pinch of salt, and freshly ground black pepper. Whisk until you achieve a smooth batter consistency.

Carefully dredge each piece of the chicken in the batter, ensuring an even coating, then coat with panko breadcrumbs.

Heat a generous amount of neutral oil in a large skillet over medium-high heat until it reaches 350°F. Fry the chicken for 4-6 minutes per side.

On a clean, moistened surface, lay out a sheet of nori and pack sushi rice firmly into a mold.

Spread a layer of tonkatsu sauce over the pressed rice, place a piece of crispy chicken on top, and wrap the nori around the rice and chicken.