Rinse the rice under cold water until the water runs clear. Soak for 30 minutes, then combine with water in a pot and bring to boil. Reduce heat to low, cover, and simmer for 15 minutes. Let rest for 10 minutes, then fluff and season with rice vinegar, sugar, and salt.

Pound chicken breasts to an even thickness, season with salt and pepper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Coat each chicken piece in flour, dip in eggs, then cover with panko.

Heat oil in a skillet until it reaches 350°F. Carefully place breaded chicken in oil and fry for 4-5 minutes on each side until golden brown. Transfer to paper towels to drain excess oil.

In a bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Whisk until smooth, adjusting for taste.

To serve, place rice in a bowl, slice katsu and lay on top. Drizzle with tonkatsu sauce and garnish with cabbage, green onions, sesame seeds, and pickled ginger.