- Lay chicken thighs on a flat cutting board and cover with plastic wrap. Flatten chicken thighs with a meat mallet until about half an inch thick. Set aside.
- In a small bowl, whisk together 2 eggs, 2 tablespoons of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. Pour panko on a flat baking sheet or container. Set aside.
- Gently dip thin chicken thighs into egg mixture, then coat with panko. Put each piece into air fryer. Spray each breaded chicken katsu with cooking oil spray until coated. Air fry at 350°F for 9 minutes, then flip it over and cook for another 9 minutes.
- In a small saucepan combine butter, honey, and kimchi base.
- Dip cooked katsu into kimchi honey butter sauce and coat evenly.
- Plate over white rice and top with furikake. Enjoy!