Start by placing the boneless, skinless chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness of about 1/2 inch.

Set up your dipping station by placing all-purpose flour, whisked eggs, and panko breadcrumbs in separate shallow bowls. Coat each chicken breast in flour, then dip it into the beaten egg, allowing drips to fall away, before pressing it into the panko breadcrumbs.

In a large skillet, pour enough vegetable oil to cover the bottom, about 1/2 inch deep. Heat the oil over medium heat until it reaches around 350°F (175°C).

Carefully place the breaded chicken breasts in the hot oil, taking care not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and crispy.

While the chicken is frying, prepare the tonkatsu sauce by whisking together low-sodium soy sauce, mirin (or rice vinegar), brown sugar, and a splash of water in a mixing bowl.

To assemble your bowls, place a serving of cooked rice in each bowl, slice the chicken into strips, and lay them over the rice. Drizzle with tonkatsu sauce and garnish with green onions and sesame seeds.