To make sauce:
Combine all ingredients and bring to a boil.
Add cornstarch dissolved in water to thicken.
Chill and serve.
**I would always make the sauce first to chill for a few hours before the chicken was ready (the sauce thickens in the refrigerator)***
Open the chicken thighs and flatten.
In a bowl, combine eggs, cornstarch, pepper, garlic powder, and water.
In a separate bowl pour in your panko bread crumbs.
First dip the chicken in the egg batter to coat, then dip chicken in the panko bread crumbs.
Fry in oil (maximum 325 degrees) until brown and crispy.
Cut chicken into strips and serve with sauce.
Serve with a few scoops of hot, sticky, white rice and a scoop of macaroni salad for a true plate lunch special like L&L Hawaiian Barbecue!