Breaded Green Beans Recipe

Prep the green beans

Trim the stem ends from the green beans and rinse under cold water. Pat dry thoroughly with a clean towel. Dry beans help the batter adhere and prevent oil splatter.

Make dry dredge and panko

Place the panko in a shallow bowl or plate. In a separate medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt and black pepper until evenly combined.

Make batter

In a bowl whisk the eggs until smooth. Add cold club soda and whisk to combine. Gradually pour the egg-soda mixture into the flour mixture while whisking until just combined; the batter should be slightly lumpy and thick enough to coat the beans but still pourable. Adjust with a tablespoon of cold water or extra flour if needed.

Heat oil

Pour the vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (roughly 3–4 cups depending on pan size). Heat over medium-high until it reaches 350°F (175°C) or a wooden chopstick placed in the oil produces steady bubbles. Maintain heat between 325–350°F for frying.

Batter and bread the beans

Working in small batches (8–10 beans per batch), toss a few beans in the dry flour mixture to coat and shake off excess. Dip each bean into the batter, letting excess drip off briefly, then press into the panko to adhere. Arrange breaded beans on a tray in a single layer while you fry; do not overcrowd the pan.

Fry

Carefully add a single layer of breaded green beans to the hot oil and fry until golden brown and crisp, about 2–3 minutes, turning once if needed for even browning. Use a slotted spoon or spider to transfer fried beans to a cooling rack set over a baking sheet or paper towels to drain. Season immediately with a light pinch of salt. Repeat with remaining beans, allowing oil to return to temperature between batches.

Keep warm

If making multiple batches, keep finished beans warm in a 200°F (95°C) oven on a baking sheet for up to 20 minutes so they stay crisp.

Combine the mayonnaise, Chinese hot mustard, rice vinegar, honey, minced garlic, soy sauce, sesame oil and lemon juice in a small bowl. Whisk until smooth and taste; adjust heat by adding more hot mustard if desired, or balance with a pinch more honey. Season with 1/8 tsp salt. Refrigerate for at least 15 minutes to let flavors meld.

Transfer the fried green beans to a serving platter. Spoon or pipe the Chinese mustard aioli into a small dipping bowl placed alongside the beans.

Sprinkle the chopped scallions and toasted sesame seeds over the beans for color and texture. Serve immediately with lemon wedges for squeezing over the beans if desired.