Prepare the chicken If the chicken breasts are thick, slice them in half horizontally or pound them to about 1/2-inch thick. Season both sides with salt and pepper.

Bread the chicken Set up 3 shallow bowls: Bowl 1: flour Bowl 2: eggs beaten with 2 tablespoons water Bowl 3: panko Coat each piece of chicken in flour, then egg, then panko, pressing the crumbs on well.

Fry the katsu Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium to medium-high heat. Fry the chicken for about 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F. Transfer to a paper towel-lined plate.

Make the teriyaki sauce In a small saucepan, combine: soy sauce 1/4 cup water brown sugar honey rice vinegar ginger garlic Bring to a simmer over medium heat. In a small bowl, mix the cornstarch with 2 tablespoons cold water. Stir it into the sauce and cook for 1 to 2 minutes, until thickened.

Slice the chicken Cut the fried chicken into strips.

Assemble the bowls Divide the cooked rice among 4 bowls. Add shredded cabbage or broccoli. Place sliced chicken katsu on top. Spoon teriyaki sauce over the chicken. Garnish with green onions and sesame seeds if using.