Trim excess fat and tough tendons from the chicken tenders.

Season the chicken lightly with salt and pepper, and set aside.

In a shallow dish or pie plate, mix the flour, 1 teaspoon salt and 1/2 teaspoon black pepper. In another dish, beat the 2 eggs with 2 tablespoons water. In a third dish, place the panko bread crumbs.

Dip each piece of chicken first in flour, then in egg, then in breadcrumbs, pressing to make sure the pork is well coated.

Deep fryer cooking instructions: Preheat the oil in the deep fryer to 375 degrees. Cook 3-4 pieces of chicken at a time in the hot oil for about 4 minutes until medium golden brown and cooked through.

Stovetop cooking instructions: Heat about 1/3 inch of canola oil in a large skillet over medium high heat to about 375 degrees. If you don't have a frying thermometer, you can test the temperature of the oil by putting in a one-inch cube of bread. If it browns in about 50 seconds, the oil is the right temperature. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side, until medium golden brown and cooked through.

Prepare the Japanese barbecue sauce (tonkatsu sauce) by whisking together all ingredients thoroughly.

Serve katsu chicken with Japanese barbecue sauce and steamed rice.