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Chicken Katsu Bento Box

Chicken Katsu Bento Box

Make this easy Chicken Katsu Bento Box with crispy chicken, fluffy rice, and fresh vegetables. Perfect for meal prep, lunch boxes, and Japanese-inspired meals.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Calories: 720
Ingredients Method Notes

Ingredients
  

  • Chicken Katsu
  • 2 boneless skinless chicken breasts
  • Salt and black pepper
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups panko breadcrumbs
  • Vegetable oil for frying
  • Rice
  • 2 cups cooked Japanese short-grain rice
  • Black and white sesame seeds
  • Bento Sides
  • 1 cup shredded cabbage
  • 1 cup broccoli florets steamed
  • 2 small tomatoes
  • ½ cup cucumber sticks
  • ½ cup carrot sticks
  • Pickled radish takuan
  • Sauce
  • ¼ cup tonkatsu sauce

Method
 

  1. Butterfly the chicken breasts if needed and pound them to an even thickness.
  2. Season both sides with salt and pepper.
  3. Coat each piece in flour, then dip into the beaten eggs.
  4. Press both sides into the panko breadcrumbs until well coated.
  5. Heat about 1 inch of oil in a skillet over medium heat.
  6. Fry the chicken for 4–5 minutes per side until golden brown and cooked through.
  7. Transfer to a paper towel-lined plate to drain.
  8. Allow the chicken to rest for 5 minutes before slicing into strips.
  9. Fill one side of the bento box with warm cooked rice and sprinkle with sesame seeds.
  10. Arrange the sliced chicken katsu over the rice.
  11. Add the shredded cabbage, steamed broccoli, tomatoes, cucumber, carrots, and pickled radish to the remaining compartments.
  12. Drizzle the chicken with tonkatsu sauce or pack the sauce separately.
  13. Serve warm or enjoy at room temperature.

Notes

  • Use panko breadcrumbs for the crispiest coating.
  • Do not overcrowd the pan while frying.
  • Let the chicken rest before slicing.
  • Pat vegetables dry before packing.
  • Pack sauce separately if preparing ahead.