---
title: Japanese Panko Chicken
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/japanese-panko-chicken-59ce4c71043c3c0ec96bb312
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
  - Soy
tags: []
rating: 4.5
rating_count: 2800
source_chef: Sara Heilman
nutrition:
  calories: 680
  protein: 37
  fat: 26
  saturated fat: 5
  carbohydrates: 68
  sugar: 8
  fiber: 5
  cholesterol: 115
  sodium: 580
image: "https://images.recipes.furrysalamander.com/Japanese%20Recipes/japanese-panko-chicken.avif"
---
Wash and dry all produce. Preheat oven to 425°F. Peel @ginger{2%thumb} and mince until you have 1 tbsp. Thinly slice @scallions{4%unit}, keeping greens and whites separate.

Heat a drizzle of oil in a #medium pot{} over medium heat. Add the minced ginger and scallion whites. Cook, tossing, until fragrant, 1–2 minutes. Add @jasmine rice{1%cup} and toss to coat. Stir in @water{1%cup} and a pinch of @salt{}. Bring to a boil, then cover and reduce to a gentle simmer. Cook until tender, ~{15%minutes}. Keep covered until ready to serve.

Toss @green beans{12%ounce} on a #baking sheet{} with a drizzle of oil, @salt{}, and @black pepper{}. Roast in oven until tender and crisped, 10–12 minutes. Toss in a #medium bowl{} with @sesame oil{2%tbsp} and @sesame seeds{2%tbsp} (or as much as you like).

Pat @chicken cutlets{20%ounce} dry with a paper towel. Season all over with salt and pepper, then brush with @sour cream{4%tbsp}. Place @panko breadcrumbs{1%cup} in a shallow dish and season with salt and pepper. Press chicken into panko, coating allover and pressing to adhere.

In a #large pan{}, heat a large drizzle of @vegetable oil{8%tsp} over medium-high heat. Add chicken and cook until panko is golden and no longer pink in center, 3–4 minutes per side. Meanwhile, combine @ketchup{2%oz}, @dijon mustard{2%tsp} (use 1 tsp), @soy sauce{4%tsp} (use 2 tsp), @sugar{2%tsp} (use 1 tsp), and @water{1%tsp} in a small bowl (we sent more mustard and soy sauce).

Slice the cooked chicken. Divide rice and green beans between plates; place chicken on top of rice. Drizzle with the sauce. Sprinkle with remaining scallion greens and serve. Serve extra sauce on the side.