Pour enough oil to deep fry chicken in a large pot, Dutch oven or deep fryer. Heat to 325°F.

Open the chicken thighs flat on a work surface. Roll with rolling pin to flatten.

In a large bowl, add eggs, corn starch, salt, white pepper, garlic powder and water. Mix well to make a batter.

Place Panko breadcrumbs in a large, shallow bowl.

Dip chicken thighs in egg batter.

Remove, allowing excess to drip off, and roll in Panko crumbs.

Fry in hot oil until brown and crispy.

Remove to a paper towel-covered plate to drain.

Cut chicken into strips and serve with sauce, white rice and creamy Hawaii-Style Macaroni Salad (See the Photo Above for a Look at a Hawaii-Style Plate Lunch - and the Box Below for a Link to L&L Hawaiian Barbecue's Macaroni Salad Recipe).