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Chicken Katsu Bento Box
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Chicken Katsu Bento Box (Easy Japanese Lunch Idea)

Enjoy a delicious bento chicken katsu lunchbox with crispy fried chicken, fluffy rice, steamed broccoli, pickled cabbage, and tangy tonkatsu sauce—perfect for a balanced, flavorful meal on the go!
Prep Time15 minutes
Cook Time20 minutes
Course: Dinner, Lunch
Cuisine: Japanese
Servings: 2
Calories: 715kcal

Equipment

Ingredients

For the chicken katsu

  • 2 small chicken breasts about 170g (6 oz) each
  • ¼ cup all purpose flour
  • 1 large egg beaten
  • 1 cup Panko breadcrumbs
  • 1 cup vegetable oil
  • ¾ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder

For the sides

  • 1 cup cooked rice
  • 1 tbsp furikake
  • ½ cup broccoli florets
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • ¼ cup red cabbage shredded thin
  • 1 tbsp rice vinegar
  • 1 tbsp tonkatsu sauce

Instructions

  • Pound chicken breasts to an even thickness for even cooking. Season with salt, pepper, and garlic powder.
  • Set up a breading station: place flour in one dish, beaten eggs in another, and panko breadcrumbs in a third.
    Chicken Katsu Dredging Station
  • Dredge each chicken breast in flour, dip in egg, then coat with panko, pressing lightly to adhere.
  • Heat oil in a pan over medium heat (induction level 5–6). Fry chicken for 3–4 minutes per side until golden brown and cooked through (internal temp 75°C / 165°F). Alternatively, air fry at 375°F (190°C) or bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
    fry the chicken in oil
  • Let the chicken rest for a couple of minutes before slicing into strips.
    sliced chicken katsu
  • For sides, cook rice (stovetop, rice cooker, or microwave), fluff, and sprinkle with furikake. Thinly slice red cabbage, toss with rice vinegar (and optional sugar/salt), and let it sit for 10-15 minutes. Blanch broccoli in boiling salted water for 1-2 minutes, then cool in an ice bath. Toss with sesame oil and sesame seeds.
    pickled cabbage and blanched broccoli
  • Assemble the bento box: place rice with furikake in one section, add sliced chicken katsu beside or on top, steamed broccoli, pickled cabbage, and cherry tomatoes. Drizzle tonkatsu sauce over the chicken or serve it on the side. Enjoy warm or refrigerate and bring to room temperature before eating.
    Chicken Katsu Bento Box

Notes

  • Even Pounding: Pound chicken evenly for uniform cooking and a crispy coating. Use plastic wrap to prevent splattering.
  • Frying Temp: Heat oil to 350°F (175°C). Test with bread or panko—if it sizzles, it’s ready.
  • Oil Absorption: Rest fried chicken on paper towels to keep it crispy.
  • Rice & Furikake: Cool rice slightly before adding furikake to prevent clumping.
  • Fresh Ingredients: Serve pickled cabbage shortly after preparation to retain its crunch.

Nutrition

Calories: 715kcal | Carbohydrates: 43g | Protein: 27g | Fat: 35g