Begin by placing your chicken breasts between two sheets of plastic wrap. Gently pound the chicken to an even thickness of about half an inch. Once flattened, season both sides with salt and black pepper to enhance the flavor.

To create a light and crunchy coating for your chicken, set up a breading station with one bowl of flour, one for beaten eggs, and one for panko breadcrumbs.

Coat each chicken breast in flour, then dip into beaten eggs, and finally press into panko breadcrumbs.

Heat about half an inch of vegetable oil in a large pan over medium-high heat until it shimmers. Fry the breaded chicken for 4-5 minutes on each side until golden brown and crispy.

Prepare the tonkatsu sauce by mixing ketchup, Worcestershire sauce, soy sauce, sugar, mirin, Dijon mustard, and garlic powder in a bowl until smooth.

Once cooled slightly, slice the fried chicken into strips.

Assemble the bowls by placing a generous serving of cooked white rice at the bottom, followed by layered sliced chicken, cabbage, cucumbers, radishes, and carrots.

Drizzle the homemade tonkatsu sauce over the assembled ingredients and garnish with chopped green onions and sesame seeds.