Chicken Katsu Bento Box
A delicious and colorful Chicken Katsu Bento Box featuring crispy chicken cutlet, fluffy rice, and vibrant vegetables, perfect for a satisfying lunch.
Ingredients
For the Chicken
- 2 pieces chicken breasts (about 170g each)
- ¼ cup all-purpose flour
- 1 cup Panko breadcrumbs
- 1 large egg (beaten)
- ¾ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 1 cup vegetable oil (for frying)
For the Rice and Vegetables
- 1 cup cooked rice
- 1 tbsp furikake (for flavor)
- ½ cup broccoli florets (steamed)
- ¼ cup red cabbage (shredded thin)
For Garnishing
- 1 tbsp tonkatsu sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tbsp rice vinegar (for the veggies)
Instructions
Preparation
- Start by seasoning the chicken breasts with salt, pepper, and garlic powder.
Breading
- Set up your breading station with flour, beaten egg, and Panko breadcrumbs.
- Dip each seasoned chicken breast in flour, then egg, and finally coat with breadcrumbs until evenly covered.
Cooking
- Heat vegetable oil in a frying pan over medium heat.
- Add the breaded chicken and cook for about 4-5 minutes on each side or until golden brown and cooked through.
- Remove the chicken and let it drain on a paper towel.
Final Assembly
- While the chicken is frying, prepare your cooked rice and sprinkle furikake over it.
- Steam the broccoli until tender, optionally drizzling sesame oil for flavor.
- Assemble the bento box starting with rice, adding sliced chicken katsu, steamed broccoli, and shredded red cabbage.
- Drizzle rice vinegar over the cabbage and garnish with sesame seeds.
- Serve with a small dish of tonkatsu sauce.
Notes
Store leftovers in an airtight container for up to two days. Best reheated in an oven to maintain crispiness.