Crispy Chicken Katsu Bowl

Season chicken with salt and pepper.

Coat chicken in flour, then egg, then panko.

Heat oil in a skillet over medium heat.

Fry chicken until golden and cooked through.

Drain on paper towels and rest briefly.

Slice chicken into strips.

Divide rice into bowls.

Top with sliced chicken.

Drizzle with tonkatsu sauce.

Garnish with green onions and serve.