Recipe
Chicken katsu bento that stays crispy until lunch
Chicken katsu is one of the best things you can put in a bento: it tastes great at room temperature, it slices neatly, and with a couple of tricks the crust stays crisp for hours.
Why katsu works so well in a bento
Unlike a lot of fried food, a well-made katsu cutlet doesn't need to be eaten hot. Panko makes a coarse, airy crust that holds its crunch far longer than fine breadcrumbs or batter, and pounding the chicken thin means it cooks fast and stays juicy.
Keeping the crust crisp
- Cool it on a rack, not a plate. Steam trapped under the cutlet is what makes the bottom soggy.
- Pack it completely cool. Warm katsu sealed in a box will steam itself soft.
- Keep the sauce separate. Pack tonkatsu sauce in a small sauce bottle or cup and add it at lunch.
- Put shredded cabbage under it. A bed of finely shredded cabbage soaks up moisture and is the classic pairing anyway.
Homemade tonkatsu sauce
Bottled tonkatsu sauce (Bull-Dog is the classic brand) is great, but you can make a close version in a minute: stir together 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp sugar and a pinch of mustard. It keeps in the fridge for two weeks.
Building the bento
Fill about half the box with rice, then lay the sliced katsu against it on a bed of shredded cabbage. Fill the gaps with a wedge of tamagoyaki, a few cherry tomatoes and some blanched broccoli. If you're packing ahead, follow the cooling and fridge rules in our bento food safety guide.
Make it ahead
You can bread the cutlets the night before and keep them uncovered on a rack in the fridge, which actually helps the coating stick. Fried katsu keeps 2 days in the fridge; re-crisp it in a 400°F oven or air fryer for 5 minutes before packing.
Ingredients
- 2 boneless, skinless chicken breasts or 4 thighs (about 1 lb / 450 g)
- ½ tsp salt and a pinch of black pepper
- ⅓ cup (40 g) all-purpose flour
- 1 large egg, beaten with 1 tbsp water
- 1½ cups (75 g) panko breadcrumbs
- Neutral oil for shallow frying
- Tonkatsu sauce, bought or homemade (see above)
- To serve: cooked rice, finely shredded cabbage, cherry tomatoes
Steps
- Slice chicken breasts in half horizontally, or pound thighs, to an even ½ inch (1 cm) thickness. Season both sides with salt and pepper.
- Set up three shallow dishes: flour, beaten egg, and panko. Dredge each piece in flour, shake off the excess, dip in egg, then press firmly into the panko on both sides.
- Heat ½ inch (1 cm) of oil in a skillet to 340°F (170°C). Fry the cutlets 3 to 4 minutes per side until deep golden and cooked through to 165°F (74°C).
- Drain on a wire rack and let cool completely, at least 15 minutes.
- Slice into strips, pack on a bed of shredded cabbage next to rice, and pack the sauce separately.