Rinse the rice under cold water until the water runs clear, soak in water for 30 minutes, then drain. Combine soaked rice with water and cook on medium heat.

Mix rice vinegar, sugar, and salt until dissolved. Fold into cooked rice gently.

Pound chicken breasts between plastic wrap to ½ inch thickness for even cooking.

Season both sides of chicken breasts with salt and pepper.

Set up breading station with flour, beaten eggs, and panko breadcrumbs in shallow dishes.

Dredge chicken in flour, dip in eggs, and coat in panko breadcrumbs.

Heat vegetable oil in a skillet to 350°F and fry chicken for 4-5 minutes per side until golden brown.

Transfer fried chicken to a paper towel-lined plate to drain; let rest for a few minutes before slicing.

Combine tonkatsu sauce ingredients in a small bowl, whisk together until blended.