Rinse 1 cup of Japanese short-grain rice under cold water until clear, then soak in fresh water for 30 minutes.

Drain rice and add to a pot with 1.5 cups of water; boil, then simmer covered for 15 minutes. Let sit for 10 minutes.

Mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved. Fold into rice gently after resting.

Pound chicken breasts to even thickness. Season generously with salt and pepper. Prepare breading station with flour, beaten eggs, and panko.

Dredge each chicken breast in flour, dip in eggs, and coat with panko breadcrumbs, pressing to adhere.

Heat 1/2 inch of vegetable oil in a skillet. Fry chicken for 4-5 minutes per side until golden and cooked through.

Drain katsu on paper towels, let cool for a minute, then slice into strips.

Mix 2 tbsp tonkatsu sauce, 1 tbsp soy sauce, 1 tsp Worcestershire sauce, and 1 tbsp ketchup in a bowl until combined.