Chicken Katsu Bento Box (Easy Japanese Lunch Idea)

Chicken Katsu Bento Box (Easy Japanese Lunch Idea)

Author: Lauren Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 2 servings Category: LUNCH Cuisine: Japanese Diet: Non-Vegetarian

Ingredients

  • 2 small chicken breasts (about 170g each)
  • ¼ cup all purpose flour
  • 1 large egg (beaten)
  • 1 cup Panko breadcrumbs
  • 1 cup vegetable oil
  • ¾ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • 1 cup cooked rice
  • 1 tbsp furikake
  • ½ cup broccoli florets
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • ¼ cup red cabbage (shredded thin)
  • 1 tbsp rice vinegar
  • 1 tbsp tonkatsu sauce
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Instructions

  1. Pound chicken breasts to an even thickness and season with salt, pepper, and garlic powder.
  2. Set up a breading station with flour, beaten egg, and panko breadcrumbs.
  3. Dredge each chicken breast in flour, dip in egg, then coat with panko.
  4. Heat oil over medium heat and fry chicken for 3–4 minutes per side until golden brown and cooked through.
  5. Alternatively, air fry at 375°F (190°C) or bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
  6. Let the chicken rest for a couple of minutes before slicing into strips.
  7. Cook rice and fluff with furikake.
  8. Thinly slice red cabbage and toss with rice vinegar; let sit for 10-15 minutes.
  9. Blanch broccoli in boiling salted water for 1-2 minutes, then cool in an ice bath and toss with sesame oil and seeds.
  10. Assemble the bento box with rice, chicken katsu, broccoli, pickled cabbage, and drizzle tonkatsu sauce over the chicken.

Notes

  1. For best texture, let it sit at room temperature before eating if refrigerated. Quick-pickled cabbage and properly cooked rice enhance flavor.