Make toasted rice flour: In a blender or food processor, grind uncooked rice to a fine powder if not already ground. Toast the rice flour in a dry skillet over medium heat, stirring, until lightly browned and fragrant, about 3–5 minutes. Set aside.

Extract annatto color: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add annatto seeds and cook for 3–5 minutes, stirring, until the oil is brightly colored. Strain and discard the seeds, keeping the colored oil in the pot.

Build the sauce base: Add diced onion and a pinch of salt to the annatto oil and sauté for about 5 minutes until softened. Add minced garlic and cook 1–2 minutes more until fragrant.

Simmer the kare-kare sauce: Pour in 3 cups water, then add peanut butter, beef bouillon cubes, toasted rice flour, fish sauce, and sugar. Bring to a simmer and cook gently for about 20 minutes, stirring occasionally so it doesn’t stick.

Blend and finish sauce: Transfer the sauce to a blender and blend until smooth. Return to the pot, taste, and adjust seasoning with fish sauce, sugar, or salt. If the sauce is too thin, whisk in a little additional toasted rice flour to reach desired thickness. Keep warm.

Prepare vegetables: Bring a pot of salted water to a boil. Blanch green beans and bok choy for 1–2 minutes until bright green and just tender, then transfer them to an ice bath to stop cooking and preserve color. Pat dry and set aside. In a skillet, sauté sliced eggplant in a little oil over medium heat until softened and browned, about 3–5 minutes per side. Set aside.

Prep chicken katsu: Place each chicken breast between plastic wrap and pound to an even thickness. Season both sides with kosher salt and black pepper.

Bread the chicken: Dredge each breast lightly in all-purpose flour, shake off excess, dip into beaten egg, then press into panko breadcrumbs until evenly coated.

Fry the katsu: Heat enough vegetable oil in a deep pot or deep fryer to 350°F (175°C). Fry the breaded chicken until golden brown and cooked through, about 5–7 minutes depending on thickness (internal temperature should reach 165°F / 74°C). Drain on a wire rack or paper towel.

Assemble and serve: Slice the chicken katsu. Serve over steamed white rice, spoon generous amounts of kare-kare sauce on the plate, and add blanched green beans, bok choy, and sautéed eggplant on the side. Garnish with a small spoonful of bagoong (shrimp paste) if desired.