I really like chicken Katsu ;3! Here in the States I am able to find Kikoman brand Katsu sauce (or bulldog sauce) and it's suppper tasty with just sticky rice. Here's my recipe for it:

Put your rice and water in a rice cooker with a splash of mirin (or/and soy sauce if desired) before cooking your chicken.

Clean the chicken of fat or skin and cut in half if it's on the thicker side then season well with salt, pepper, paprika, and optional cyanne pepper and a small dash of mirin. Mix the egg with a little splash of milk and coat the chicken well in the egg mixture then coat in all purpose flour. Shake off excess flour. Dip in egg again then cover well in Panko crumbs. Heat your oil in a large pan (or fryer if you have one, you could try this in the oven if you want to avoid using lots of oil but it may not come out as nice). the oil should be deep enough to reach about half way up the chicken breast and check the temprature of the oil by dropping in a pieceof Panko to check that it starts to crisp right away and doesn't sink or float around.

When the oil is hot enough carefully add your chicken. Don't just drop it in or it will splash and cause a bad time @_@ Place it in carefully! Then don't touch it for around 4 minutes (depending on the thickness of your meat) or until the bottom is nice and golden brown. Flip and cook equally. If you're chicken cut is very thick I recommend cutting it lengthwise to make sure it's not raw in the center! 

Drain on a rack or with paper towels then serve over your sticky rice. You can add shredded cabbage, carrots, or broccoli for extra tastiness! I think pickled carrot is very good with katsu :3 Add a generous amount of katsu sauce and enjoy your crispy chicken goodness. 

Amo los pocky <3

I love sashimi 

YAKISOBA

リラックマオムライス