Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each bowl with salt and pepper.
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate.
Preheat the oven to 350°F. Set a wire rack over a baking sheet.
Heat 1 inch of oil in a shallow skillet to 375°F. When hot, fry the breaded chicken until golden brown, turning once. Transfer to the prepared wire rack and finish cooking in the oven until the chicken reaches an internal temperature of 165°F.
Place the rice, a pinch of salt, and 4 cups of water in a saucepan. Bring to a simmer, cover, and cook until the grains are tender, about 20 minutes.
To make the katsu sauce, whisk together the ketchup, worcestershire, soy sauce, mustard and garlic powder in a small bowl.
For the slaw, in a large bowl, whisk together the miso, mayonnaise, sugar, vinegar, sesame seeds, and as much water as necessary to reach a thin, pourable consistency. Season with salt and pepper. Fold in the cabbage, green onions, carrots, and pickled ginger.
To serve, divide the rice between bowls. Top with chicken katsu, drizzle with katsu sauce, and sprinkle with furikake and sliced green onions. Serve with slaw on the side.