For the chicken katsu:

2 small chicken breasts (about 170 g / 6 oz each)

¼ cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

1 cup vegetable oil

¾ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

For the sides:

1 cup cooked rice

1 tablespoon furikake

½ cup broccoli florets

1 teaspoon sesame oil

1 teaspoon sesame seeds

¼ cup red cabbage, thinly shredded

1 tablespoon rice vinegar

1 tablespoon tonkatsu sauce

Cook Mode Prevent your screen from going dark

Pound chicken breasts to even thickness and season with salt, pepper, and garlic powder.
Set up a breading station with flour, beaten egg, and panko. Dredge chicken in flour, dip in egg, then coat with panko, pressing lightly.
Heat oil in a skillet to 350°F (175°C). Fry chicken 3–4 minutes per side until golden brown and fully cooked (165°F / 75°C inside). Alternatively, air fry at 375°F (190°C) or bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
Rest chicken briefly, then slice into strips.
For the sides: cook rice and sprinkle with furikake. Blanch broccoli 1–2 minutes, shock in ice water, then toss with sesame oil and sesame seeds. Toss cabbage with rice vinegar and let sit 10–15 minutes.
Assemble bento: place rice in one section, sliced chicken katsu beside or on top, add broccoli and pickled cabbage. Drizzle tonkatsu sauce or pack separately for dipping.