Slice each chicken breast in half horizontally to make cutlets. Pound them thin so they cook evenly.

If making homemade sauce, mix ketchup, Worcestershire, soy sauce, garlic powder, onion powder, and sugar in a small bowl. Set aside. Or use store-bought Korean BBQ sauce for something quick and easy.

In one bowl, mix flour with salt, pepper, garlic powder, onion powder, and furikake.

In a second bowl, whisk eggs with 2 tbsp flour.

Place panko breadcrumbs in a third bowl.

Coat chicken in seasoned flour, then egg mixture, then press firmly into panko.

Heat oil to about 340°F over medium heat.

Fry chicken about 3 minutes per side until golden and cooked through.

Slice and serve over rice. Top with Korean BBQ sauce or homemade katsu sauce and finish with green onions.