Wash and clean chicken thighs. Cut each thigh into 2 pieces.
Put the soy sauce, vinegar, garlic ginger,green chillies( sliced), black pepper and cilantro in a blender and grind for 2 minutes until all the ingredients form a paste.
Mix the chicken pieces and the green paste and marinate in a non- reactive dish for 6 to 8 hours. Ideally marinating the chicken overnight gets the best flavor.
let the chicken come to room temperature before breading . Break the eggs in a shallow bowl and beat well. Dip the chicken pieces in egg and then coat with breadcrumbs. I usually finish breading all before I fry them
Heat oil in a non stick pan, starting with 2 Tablespoons. Add the chicken to the hot oil taking care not to crowd the pan. Fry for 3 minutes on a medium flame till light brown. Flip and fry the other side too.
The chops could be kept warm in a 275 degree oven for up to 15 minutes. But they are best served just after frying . We serve them with riced potatoes, peas and ketchup. Homemade tomato chutney is a popular side too.