Chicken Katsu Bento Box
A crispy Chicken Katsu Bento Box with panko-coated chicken, furikake rice, sesame broccoli, pickled cabbage, and cherry tomatoes, perfect for a make-ahead Japanese-inspired lunch.
Ingredients
For the chicken katsu
- 2 boneless chicken breasts pounded to even thickness
- 0.5 cup all-purpose flour
- 1 large egg beaten
- 1 cup panko breadcrumbs
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- 0.75 cup neutral frying oil such as vegetable or canola
For the rice and sides
- 1 cup cooked white rice slightly cooled
- 1 tbsp furikake
- 1 cup broccoli florets
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 0.5 cup shredded red cabbage
- 1.5 tbsp rice vinegar
- 0.5 tsp sugar optional, to balance acidity
- 0.5 cup cherry tomatoes left whole or halved
For the sauce
- 3 tbsp tonkatsu sauce or mix of ketchup, soy sauce, and Worcestershire
Instructions
- Place the chicken breasts between sheets of baking paper and gently pound with a rolling pin or mallet until evenly thin. Pat dry and season both sides with salt, pepper, and garlic powder.
- Set up a breading station with flour in one shallow dish, beaten egg in a second, and panko breadcrumbs in a third. Dredge each chicken piece in flour, tap off excess, dip in egg, then press firmly into the panko to coat all sides.
- Heat a shallow layer of neutral oil in a skillet over medium heat until a pinch of panko sizzles on contact. Fry the breaded chicken for about 3–4 minutes per side, or until deeply golden and cooked through to an internal temperature of 75°C (165°F).
- Transfer the cooked cutlets to a plate lined with paper towels and let them rest for about 5–10 minutes so excess oil drains and the coating stays crisp. Slice the rested chicken into strips.
- While the chicken cooks, fluff the cooked rice and sprinkle it with furikake. Toss gently so the seasoning is evenly distributed without crushing the grains.
- Blanch the broccoli florets in lightly salted boiling water for 1–2 minutes, then transfer immediately to cold water to stop the cooking. Drain well and toss with sesame oil and sesame seeds.
- In a small bowl, combine shredded red cabbage with rice vinegar and sugar, if using. Toss and let stand for 10–15 minutes to lightly pickle, then drain off any excess liquid.
- To assemble each bento, add a layer of furikake rice to one section of the box. Arrange sliced chicken katsu either on top of or beside the rice. Fill the remaining sections with sesame broccoli, pickled cabbage, and cherry tomatoes.
- Pack tonkatsu sauce in a small separate container. Refrigerate the bento until serving and drizzle or dip the chicken in sauce just before eating.
Notes
For a lighter version, bake or air fry the breaded chicken instead of shallow-frying in oil. To keep the katsu crisp in the bento, allow it to cool slightly before closing the lid, and store the sauce separately until just before serving.