Pound Chicken: Start by placing your chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about 1/2 inch for uniform cooking.

Set Up Breading Station: Prepare a breading station by placing all-purpose flour, a beaten egg, and panko breadcrumbs in separate shallow dishes.

Dredge Chicken: Take each chicken breast, dredge it in flour, dip it in the beaten egg, and then coat it with panko breadcrumbs.

Heat Oil: In a large pan, heat vegetable oil over medium heat. It’s ready when a small piece of panko sizzles on contact, about 2-3 minutes.

Fry Chicken: Carefully add the breaded chicken to the hot oil. Fry for 3-4 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C).

Rest Chicken: Remove the chicken from the pan and let them rest on paper towels to drain excess oil.

Cook Rice: Prepare your rice according to package instructions. Once cooked, fluff it with a fork and sprinkle with furikake.

Pickle Cabbage: Slice the red cabbage thinly, toss it with rice vinegar, and let it rest for about 10-15 minutes to pickle.

Blanch Broccoli: Blanch broccoli florets in boiling salted water for 1-2 minutes until bright green, then cool them in an ice bath.

Assemble Bento Box: Layer the rice in one section, the sliced chicken, blanched broccoli, and pickled cabbage in a bento box. Drizzle with tonkatsu sauce.