Pat chicken thighs dry with paper towels. Place each thigh between two sheets of plastic wrap and pound evenly to about 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

Set up a breading station: one shallow dish with 1/2 cup all-purpose flour, one with the beaten eggs, and one with 2 cups panko breadcrumbs.

Dredge each chicken thigh in flour, shaking off any excess. Dip in egg, ensuring full coverage. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere. Place breaded chicken on a wire rack.

Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Carefully fry chicken katsu for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Alternatively, air fry at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden and cooked through.

Remove chicken from oil and place on a wire rack set over a baking sheet to drain excess oil. Season lightly with a pinch of salt immediately. Keep warm while preparing the rest of the ramen.

In a large pot, combine chicken broth, water, soy sauce, mirin, sesame oil, minced garlic, grated ginger, sugar, and white pepper.

Bring the broth to a gentle simmer over medium heat. Reduce heat to low and let it gently simmer for at least 20-30 minutes to allow the flavors to meld and deepen. Taste and adjust seasoning if needed.

Bring a small pot of water to a rolling boil. Carefully lower the 4 large eggs into the boiling water. Cook for 6-7 minutes for a jammy yolk, or 8-9 minutes for a firmer yolk.

Immediately transfer cooked eggs to an ice bath to stop the cooking process. Once cooled, carefully peel and slice each egg in half.

Prepare other toppings: thinly slice scallions, shred nori sheets or cut into strips, cook corn (if using frozen), and slice narutomaki if using.

In a separate medium pot, bring a generous amount of water to a rolling boil. Add ramen noodles and cook according to package instructions, usually 2-3 minutes for fresh noodles until al dente.

Drain the noodles well and divide them evenly among four large ramen bowls.

Carefully ladle the hot ramen broth over the noodles in each bowl.

Slice the cooked chicken katsu into 1/2-inch strips and arrange a generous portion (one katsu thigh) on top of the noodles in each bowl.

Artfully arrange the prepared toppings: sliced soft-boiled eggs, scallions, nori strips, corn, and narutomaki slices.

Garnish with sesame seeds and a drizzle of chili oil, if desired. Serve immediately and enjoy!