Chicken Katsu Lunch Box Recipe

Prepare chicken

Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness of about 1/2 inch (1.2 cm). Trim any excess fat and cut each breast in half crosswise to create 4 cutlets (appropriate for lunch boxes). Pat dry with paper towels.

Season and set up dredging station

Combine the 1.5 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder and season both sides of each chicken cutlet. Put flour in a shallow dish. In a second shallow dish, beat the 2 eggs until smooth. In a third dish, combine panko and optional fine breadcrumbs (if using) and fluff with a fork.

Coat the chicken

Dredge each cutlet first in flour, shaking off excess, then dip into the beaten egg, letting excess drip off, and press firmly into the panko mixture so the surface is well coated. Place coated cutlets on a rack or plate while heating oil.

Pan-fry the katsu

In a large skillet, add about 1 cup (or enough) vegetable oil to reach a depth of roughly 1/4 inch. Heat over medium-high until the oil registers 350°F (175°C) or a pinch of panko sizzles immediately. Fry cutlets in batches (do not crowd) for 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked cutlets to a wire rack set over a baking sheet or paper towel-lined plate. Let rest 3 minutes, then slice each cutlet into 5–6 strips for serving.

While chicken rests, combine 1/4 cup ketchup, 2 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tbs mirin or rice vinegar, 1 tbs brown sugar, and 1 tsp minced garlic in a small bowl. Whisk until smooth and sugar dissolves. Taste and adjust — add a pinch more sugar for sweetness, or a few more drops of soy/Worcestershire for saltiness/umami. Keep at room temperature or gently warm in a small saucepan for 1–2 minutes if preferred.

Cook rice

Rinse 1 cup short-grain rice under cold water until the rinse water runs clear. Drain. Combine rinsed rice and 1.2 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork; if making ahead, keep warm.

Prepare cabbage salad

Toss 2 cups thinly sliced cabbage with 1/2 julienned carrot, 1/4 tsp salt, and 1 tbsp sliced scallion. If desired, add 2 tsp rice vinegar or 1 tsp lemon juice for brightness. Let sit 5–10 minutes so cabbage softens slightly.

Assemble lunch box

Divide rice between 2 lunch boxes (about 1/2 cup cooked rice per box if serving 2). Place sliced chicken katsu over or beside rice. Add a portion of cabbage salad and a lemon wedge to each box. Drizzle katsu sauce over chicken or pack in a small container. Sprinkle toasted sesame seeds over rice or cabbage and add a dollop or drizzle of mayonnaise on the chicken if desired.