If using freshly cooked rice, spread on a tray and chill in the fridge for at least 30 minutes to remove excess moisture. Finely chop kimchi and reserve 1–2 tablespoons of kimchi juice.

Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.

Add minced garlic and the white parts of the scallions; stir-fry 30–45 seconds until fragrant but not browned.

Add chopped kimchi and cook 2–3 minutes until softened and slightly caramelized at the edges.

Stir in gochujang and kimchi juice; cook 30–45 seconds to bloom the paste and coat the kimchi.

Add the chilled rice, breaking up any clumps with the back of a spatula. Toss thoroughly to combine with the kimchi mixture and to warm through, about 3–4 minutes.

Drizzle in soy sauce and sesame oil; season with black pepper. Taste and adjust saltiness — add a pinch of salt if needed.

Stir in sliced scallion greens and toasted sesame seeds. Remove from heat and keep warm while you cook the chicken and eggs.

Panic (Panko) Fried Chicken Katsu

Pound & Season

Pat chicken thighs dry and place between plastic wrap. Pound to an even 1/2-inch thickness. Season both sides with kosher salt and 1/2 tsp black pepper.

Set up Dredging Station

Place flour in a shallow dish. In a second dish whisk the 2 eggs with 2 tbs milk. Put panko breadcrumbs in a third dish and season them lightly with a pinch of salt.

Dredge each chicken piece in flour, shaking off excess, then dip into the egg wash, then press into the panko to coat completely, pressing the crumbs to adhere.

Pour oil into a large skillet to a depth of about 1/4–1/2 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately on contact.

Gently add the breaded chicken to the pan (do not overcrowd). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning the panko.

Transfer cooked katsu to a wire rack or paper towels to drain. Rest 3 minutes, then slice into strips. Serve with lemon wedges if using.

Egg & Assembly

Heat a small nonstick skillet over medium and add butter or oil. Crack eggs into the pan and fry sunny-side-up (or to your preference) until whites are set but yolks remain runny, about 2–3 minutes; season lightly with salt and pepper.

Make katsu sauce: whisk together tonkatsu sauce (or Worcestershire), ketchup, soy sauce and honey or sugar until smooth.

Plate: spoon a generous portion of kimchi fried rice into bowls or on a plate. Arrange sliced katsu on one side, place a fried egg on top of or beside the rice. Drizzle katsu sauce over the chicken and a little over the rice if desired.

Garnish with scallion greens, nori strips or seaweed flakes, and additional sesame seeds. Serve immediately so egg yolk can mix with the rice and the chicken remains crispy.