Chicken Katsu with Mango Sauce

Pound chicken thighs until 1/2 inch thick. Season with salt and pepper. In a shallow dish, beat eggs with the 2 tablespoons water. In separate shallow dishes, place lour and panko breadcrumbs. Dredge chicken in flour, then in egg mixture, then panko. Cover and chill until ready to use.

In a small food processor, combine mango chunks, apricot preserves, Worcestershire sauce, lime juice, garlic powder and onion powder. Process until smooth. Transfer to a small bowl.

In an extra-large skillet, heat about 1/2 inch vegetable oil over medium to medium-high until shimmering. Fry chicken pieces until crisp and cooked through, about 3 minutes per side. Drain on paper towels. (If necessary, cook chicken in batches.) Slice chicken and serve over rice. Serve with mango sauce and top with green onions.