Cookwith - A Trip Down Memory Lane: Japanese-American Chicken Katsu Rice Bowls with Lemon-Soy Drizzl

Ingredients

• 4 boneless, skinless chicken thighs (about 1 lb)
• 1 cup panko breadcrumbs
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 cup short-grain Japanese rice
• 2 cups water
• 2 cups shredded green cabbage
• 1 large carrot, julienned
• 2 scallions, thinly sliced
• 1 lemon (zest and juice)
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp mayonnaise (preferably Kewpie or regular)
• 2 tbsp vegetable oil (for frying)
• 1 tsp toasted sesame seeds (optional, for garnish)