Crispy, crunchy chicken katsu neatly sliced and beautifully arranged in a bento box along with rice, salad, and tonkatsu sauce! This is a premium-level lunchbox that will make kids stop wanting to buy snacks at the cafeteria. The chicken is juicy on the inside, and the panko coating is super crunchy — even after several hours in the lunchbox.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 pieces boneless chicken breast fillets (pounded thin)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- Coating: 3 tbsp all-purpose flour
- 1 beaten egg
- 100g panko breadcrumbs
- Oil for frying
- To serve: Steamed white rice
- Lettuce
- Cherry tomatoes
- Tonkatsu sauce: 2 tbsp ketchup + 1 tbsp oyster sauce + 1 tsp sweet soy sauce (kecap manis)
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👩🍳 Instructions
- 1 Season the chicken with salt, pepper, and garlic powder — let it sit for 15 minutes
- 2 Coat the chicken in flour, dip in beaten egg, then roll in panko, pressing gently so it sticks
- 3 Deep-fry in plenty of oil (340°F/170°C) over medium heat for 4-5 minutes per side until golden
- 4 Drain on a wire rack to keep it crispy
- 5 Mix the tonkatsu sauce ingredients together until well combined
- 6 Slice the katsu crosswise into 5-6 strips
- 7 Arrange the bento box: rice on one side, katsu on the other
- 8 Add lettuce as a divider, and cherry tomatoes in the corner
- 9 Place the tonkatsu sauce in a small separate container
💡 Tips
• Pound the chicken thin and even — it cooks faster and gets evenly crispy
• Panko is crispier than regular breadcrumbs and stays crunchy longer
• Drain on a wire rack instead of paper towels — the bottom stays crispy
• Slice the katsu once it's cooled slightly so the coating doesn't fall off
📊 Nutrition Facts / serving
420
Calories (kcal)
28 g
Protein
18 g
Fat
38 g
Carbs
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