1. Trim any excess fat from the chicken thighs and slice into 3 equal pieces. Pound each piece to about 1/2 inch thickness.

2. Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.

3. Dredge each piece of chicken in flour, dip in eggs, and coat with panko breadcrumbs.

4. Heat 2 inches of neutral oil in a pot to 350°F. Fry chicken pieces for 4 to 6 minutes until golden brown and cooked through.

5. For the tonkatsu sauce, combine ketchup, Worcestershire sauce, soy sauce, oyster sauce, brown sugar, and hot honey in a saucepan over low heat until sugar dissolves.

6. Assemble musubi by placing nori on a surface, adding seasoned sushi rice, a piece of chicken katsu, and folding nori over to seal.

7. Serve immediately with additional tonkatsu sauce for dipping.