my mom's chicken katsu
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You don't mess with Grandma. 

Upon hearing that my son no longer ate cow, my Mom blithely says, "Oh well, I've got this chicken katsu he might like." No kidding! There were no leftovers, which is no mean feat in my mom's house, and my sister made a new batch the next day.

One of the other things this recipe taught me is that there are at least 4 different kinds of panko in Hawaii--regular (which is the only one I knew about), fine, corn and honey-flavored. 

Mom says to use a mixture of fine and regular for the proper crunchy texture/less oil balance. The easiest way to do this is to pour the panko into your dredging bowl, and crumple it up in your (very clean and dried) hands a little bit. You can also put some of the regular panko through a food processor but that makes one more dish to wash.
1 package of boneless/skinless chicken thighs, cut into bite-sized pieces
2T flour
4T cornstarch
2T sugar
1/2t roasted sesame seeds
3T shoyu
2-3 stalks green onions
2 cloves garlic, finely chopped
1 egg
Panko, ideally a mixture of fine and regular, but using either one is fine.
Canola oil
Mix flour, cornstarch, sugar, sesame seeds, shoyu, green onions, garlic and egg together. Dump chicken in this marinade and let it sit for about 30 minutes. Dredge in panko and fry until golden brown. Drain well on paper towels.