For the Chicken Katsu:

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

¼ cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

1 cup vegetable oil (for frying)

¾ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

For the Sides:

1 cup cooked rice

1 tablespoon furikake seasoning

½ cup broccoli florets

1 teaspoon sesame oil

1 teaspoon sesame seeds

¼ cup red cabbage, shredded thin

1 tablespoon rice vinegar

1 tablespoon tonkatsu sauce

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Pound chicken breasts to even thickness. Season with salt, pepper, and garlic powder.
Set up breading station with flour, beaten egg, and panko. Dredge chicken through each, pressing panko firmly to adhere.
Heat oil in a pan to 175–180°C (≈350°F). Fry chicken for 3–4 minutes per side until golden and cooked through (75°C / 165°F internal temp). For a lighter version, bake or air fry at 200°C (≈400°F) for 15–20 minutes, flipping halfway.
Rest chicken briefly, then slice into strips.
Prepare sides: cook and fluff rice, topping with furikake. Blanch broccoli for 1–2 minutes, shock in ice water, then toss with sesame oil and sesame seeds. Pickle cabbage by tossing with rice vinegar and letting rest 10–15 minutes.
Assemble bento with rice, chicken katsu, broccoli, pickled cabbage, and a side of tonkatsu sauce.