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Japanese Panko Chicken

Japanese Panko Chicken

with Sesame Green Beans and Tonkatsu-Style Sauce

Global Eats
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Japan may not seem like a source for a fried chicken recipe, but it is, and that chicken is delicious. These thin cutlets are coated in panko breadcrumbs and sizzled in the pan ’til they’re gorgeously golden and crisp. Then, tonkatsu sauce is drizzled on top—you can think of it as a soy-based answer to barbecue sauce. And if that’s not enough, the fluffy ginger rice and sesame-sprinkled green beans on the side will convince you to make this Japanese comfort food one of your own.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


2 unit


½ cup

Jasmine Rice

6 ounce

Green Beans

1 tablespoon

Sesame Oil

1 tablespoon

Sesame Seeds

10 ounce

Chicken Cutlets

2 tablespoon

Sour Cream


½ cup

Panko Breadcrumbs


1 teaspoon

Dijon Mustard

1 ounce


2 teaspoon

Soy Sauce

(ContainsWheat, Soy)

Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate68 g
Sugar8 g
Dietary Fiber5 g
Protein37 g
Cholesterol115 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Shallow Dish
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Peel ginger, then mince until you have 1 TBSP. Thinly slice scallions, keeping greens and white separate.


Heat a drizzle of oil in a medium pot over medium heat. Add minced ginger and scallion whites. Cook, tossing, until fragrant, 1-2 minutes. Add rice and toss to coat. Stir in 1 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered until rest of meal is ready.


Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender and crisped, 10-12 minutes. Toss in a medium bowl with sesame oil and as much of the sesame seeds as you like.


Pat chicken dry with a paper towel. Season all over with salt and pepper, then brush with sour cream. Place panko in a shallow dish and season with salt and pepper. Press chicken into panko, coating all over and pressing to adhere.


Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until no longer pink in center and panko is golden brown, 3-4 minutes per side. Meanwhile, combine ketchup, 1 tsp mustard, 2 tsp soy sauce, 1 tsp sugar, and 1 tsp water in a small bowl (we sent more mustard and soy sauce).


Divide rice and green beans between plates. Slice chicken and arrange on top of rice. Drizzle sauce over chicken and rice. Sprinkle with scallion greens and serve. TIP: Serve any extra sauce on the side for dipping.