Rinse the rice under cold water until the water runs clear. Soak for 30 minutes, then drain. Combine with 1 ¼ cups water, bring to a boil, cover, and cook for 15 minutes. Let it rest for 10 minutes, then fluff and mix in rice vinegar, sugar, and salt.

Pound chicken breasts to ½ inch thickness, season with salt and pepper. Set up a breading station with flour, beaten eggs, and panko. Dredge chicken in flour, dip in egg, then coat with panko.

Heat oil in a skillet over medium heat. Fry chicken for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.

Whisk together tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl. Set aside.

Assemble bowls with a portion of rice, sliced katsu on top, drizzle with sauce, and add cabbage, green onions, and sesame seeds.