Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Prepare the Chicken: Place each chicken breast between plastic wrap and pound to about 1/2 inch thick for even cooking.
Dredge the Chicken: Set up three bowls—one with flour, one with whisked eggs, and one with panko breadcrumbs. Coat each chicken breast in flour, dip in egg, then coat thoroughly with panko.
Heat the Oil: In a skillet over medium heat, add vegetable oil until it covers the bottom (approximately 1/4 inch deep) and heat until shimmering around 350°F (175°C).
Fry Until Golden Brown: Carefully place coated chicken in hot oil and cook for 3-4 minutes on each side until golden brown and crispy.
Make the Tonkatsu Sauce: In a bowl, mix together soy sauce, rice vinegar, brown sugar, and a splash of water until combined.
Assemble Your Bowls: Serve warm cooked rice in bowls topped with sliced fried chicken, drizzle with tonkatsu sauce, and garnish with green onions and sesame seeds.

For a lighter method, bake panko-coated chicken at high heat for 15 to 20 minutes. Store chicken and sauce separately for meal prep.