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Crispy Chicken Katsu Bento for Easy School Lunches

Crispy chicken katsu bento · Japanese-inspired lunch or meal prep · Crunchy, colorful, and satisfying
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 715
Ingredients Method

Ingredients
  

  • For the Chicken Katsu
  • 2 small chicken breasts about 6 ounces each
  • 1/4 cup all-purpose flour
  • 1 large egg beaten
  • 1 cup panko breadcrumbs
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup neutral oil for frying
  • For the Bento Box Sides
  • 1 cup cooked white rice
  • 1 tablespoon furikake seasoning
  • 1/2 cup broccoli florets
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1/4 cup red cabbage thinly sliced
  • 1 tablespoon rice vinegar
  • Cherry tomatoes optional for color and freshness
  • 1 tablespoon tonkatsu sauce plus more if desired
  • Helpful Ingredient Notes
  • Panko breadcrumbs: These give chicken katsu its signature light crisp coating.
  • Chicken breast: Pound it thin so it cooks quickly and evenly.
  • Furikake: A Japanese rice seasoning usually made with sesame seeds seaweed, and savory seasonings.
  • Tonkatsu sauce: A thick sweet-savory sauce that pairs perfectly with fried cutlets.
  • Neutral oil: Use vegetable canola, sunflower, or another light-flavored oil.

Method
 

  1. Prepare the chicken
  2. Place the chicken breasts between two pieces of parchment paper or plastic wrap.
  3. Pound them to an even thickness so they cook quickly and stay juicy.
  4. Season the chicken
  5. Sprinkle both sides with salt, black pepper, and garlic powder.
  6. This keeps the chicken flavorful even before the sauce goes on.
  7. Set up the breading station
  8. Place flour in one shallow bowl.
  9. Add the beaten egg to a second bowl.
  10. Add the panko breadcrumbs to a third bowl.
  11. Bread the chicken
  12. Coat each chicken breast in flour and shake off the excess.
  13. Dip it into the egg, then press it into the panko until fully coated on both sides.
  14. Fry the chicken katsu
  15. Heat the oil in a skillet over medium heat.
  16. Once hot, add the breaded chicken and cook for about 3 to 4 minutes per side, or until golden and cooked through.
  17. The chicken should reach 165°F in the thickest part.
  18. Rest and slice
  19. Transfer the chicken to a paper towel-lined plate.
  20. Let it rest for a couple of minutes, then slice it into strips.
  21. Prepare the rice
  22. Spoon the cooked rice into a bowl or bento container.
  23. Sprinkle furikake over the top for savory flavor and texture.
  24. Make the quick cabbage
  25. Add the thinly sliced red cabbage to a small bowl.
  26. Toss with rice vinegar and let it sit for 10 to 15 minutes while you finish the other components.
  27. Cook the broccoli
  28. Blanch the broccoli in salted boiling water for 1 to 2 minutes, just until bright green and tender-crisp.
  29. Drain well, then toss with sesame oil and sesame seeds.
  30. Assemble the bento
  31. Add the furikake rice, sliced chicken katsu, broccoli, pickled cabbage, and cherry tomatoes to your bento box.
  32. Drizzle tonkatsu sauce over the chicken or pack it separately for dipping.