Begin by rinsing rice under cold running water until clear, soak for 30 minutes, then drain. Combine soaked rice with water and bring to a boil, cover and simmer for 15 minutes. Let rest for 10 minutes.

Whisk together rice vinegar, sugar, and salt in a small bowl. Fluff cooked rice, pour vinegar mixture over and fold in to season evenly.

Pound chicken breasts to ½ inch thickness, season with salt and pepper. Set up breading station with flour, egg, and panko breadcrumbs.

Dredge chicken in flour, dip in eggs, then coat with panko. Press firmly to ensure breadcrumbs adhere.

Heat oil in skillet over medium heat until shimmering. Fry breaded chicken for 4-5 minutes on each side until golden and cooked through. Drain on paper towels.

Mix tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl until blended.

Ladle rice into bowls, slice crispy katsu and place on top, drizzle with sauce and garnish with cabbage, green onions, and sesame seeds. Serve and enjoy!