I seasoned the chicken thigh meat with salt and pepper. Dredged with flour, egg water and panko bread crumbs. Instead of deep frying, I shallow fried with not more than 3 tbs of oilve oil in a small (8 inch) frying pan. I fried it in medium-low flame for few minutes on each side until just done. I served this with tonkatsu sauce with Japanese hot mustard, my wife's baked cauliflower, olive and chick peas, mushed baked butternut squash (with butter and honey added). These are just a simple good combination.
We had this with a very unusual Spanish wine made of 100% cabernet frank, Bodegas Los Aljibes Castilla Leon Cabernet Franc 2007. This one got 93 from Wine Advocate. I am not a big fan of Cab frank especially 100% cab frank. I am not sure I would give 93 for this wine. For me it is 89-90. Nevertheless, this food and wine combination was certainly nice enough for a weekday.