Coat chicken (I used thighs to keep it juicy) with flour + salt + pepper + chicken herbs.
Dip into egg + salt + pepper + mixed herbs + garlic powder
Coat with bread crumbs + salt + pepper
Fry until golden, then cut into strips.
Prepare: 1/4 cup water + 1/2 tsp sugar + 1 tbsp soya sauce + 1 tbsp fish sauce + 1-2 tbsp liquor (sake/honey liquor) + 1 chopped onion
Pour the above mixture into a pan and allow to boil.
Add the Katsu to the sauce in the pan, then pour two beaten eggs over the katsu. Cover and cook for 1 minute. Check if the eggs have hardened.
Slide the Katsu + eggs + onion + sauce over rice.
Sprinkle spring onion (and sliced nori if you have).