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–+ servings
Chicken Katsu Bento Box

Savor the Best Chicken Katsu Bento Box for Quick Weekday Lunches

Enjoy a colorful Chicken Katsu Bento Box, featuring crispy chicken, fluffy rice, vibrant veggies, and tangy pickled cabbage, all in under an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Pickling Time 15 minutes
Total Time 1 hour
Servings: 2 boxes
Course: Chicken
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 340 g Chicken Breasts Choose small breasts for the perfect portion.
  • 1 cup All-Purpose Flour Gluten-free flour can be substituted.
  • 1 large Egg A vegan egg substitute can be used.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be swapped.
  • 1/2 cup Vegetable Oil Canola or peanut oil can be used.
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
For the Rice and Vegetables
  • 2 cups Cooked Rice Brown rice is a nutritious option.
  • 1 tbsp Furikake Optional seasoning for rice.
  • 1 cup Broccoli Florets Could replace with green beans or snap peas.
  • 1 tbsp Sesame Oil Optional for flavoring broccoli.
  • 1 cup Red Cabbage Can swap with green cabbage or carrots.
  • 2 tbsp Rice Vinegar For pickling the cabbage.
For Serving
  • 1/2 cup Tonkatsu Sauce For drizzling or dipping.

Equipment

  • Large skillet
  • Shallow dishes
  • bowl
  • Whisk
  • Knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Prepare the Chicken: Pound chicken breasts to an even thickness of about 1 cm, season with salt, pepper, and garlic powder.
  2. Set Up the Breading Station: Prepare a three-part station with flour, beaten egg, and panko breadcrumbs.
  3. Dredge the Chicken: Coat the seasoned chicken first in flour, then egg, and finally panko breadcrumbs.
  4. Fry the Chicken: Heat vegetable oil in a skillet until shimmering. Fry chicken for 3–4 minutes on each side until golden brown.
  5. Alternative Cooking Methods: Air fry at 375°F (190°C) for 15-20 minutes or bake at 400°F (200°C) until crispy.
  6. Prepare the Rice: Fluff cooked rice, sprinkle with furikake, and mix lightly.
  7. Pickle the Cabbage: Thinly slice red cabbage, drizzle with rice vinegar, and let pickle for 10-15 minutes.
  8. Prepare the Broccoli: Blanch broccoli florets in boiling water for 1-2 minutes, then cool in an ice bath.
  9. Assemble the Bento Box: Layer rice, sliced chicken, broccoli, pickled cabbage, and drizzle with tonkatsu sauce.

Nutrition

Serving: 1bento boxCalories: 600kcalCarbohydrates: 65gProtein: 35gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

Perfectly pound chicken to an even thickness. Maintain oil temperature for frying around 350°F. Allow fried chicken to rest on paper towels for crispiness. Serve pickled cabbage fresh for best crunch.

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