Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). In a bowl, combine the mayonnaise, hoisin sauce, and 1 tablespoon of water (or 2 tablespoons for 4 servings).

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice. Cook, stirring constantly, 1 to 2 minutes, or until lightly toasted. Carefully add 1 cup of water (or 2 cups for 4 servings) and a big pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat the sesame oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Place the breadcrumbs and flour on two separate large plates; season each with salt, pepper, and the togarashi. Crack the egg(s) into a large bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a plate. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken. Cook 5 to 8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Transfer the cooked chicken to a cutting board; thinly slice crosswise. Serve the sliced chicken with the cooked rice and cooked green beans. Drizzle the chicken with the hoisin mayo. Garnish with the sliced green tops of the scallions. Enjoy!