In a medium bowl, mix flour, garlic salt, pepper and MSG. Set aside.
In a separate bowl, beat eggs well; set aside.
Spread panko crumbs on large plate or flat dish; set aside.
To prepare the chicken, first dredge the thighs in flour mixture to evenly coat. After coated, dip each thigh in the egg wash, then coat with panko bread crumbs, making sure all of the chicken is covered with crumbs.
Heat 1/2 inch oil in a large fry pan on medium heat. Carefully place coated chicken in heated oil, turn when panko turns a golden brown (about 5-7 minutes per side). Note: Chicken should be cooked to an internal temperature of 165°F.
After chicken is cooked, drain on paper towels and season with salt (if desired) before serving.
For dipping sauce, mix together the ketchup, mayonnaise, soy sauce, Worcestershire sauce and hot pepper sauce.