Panko Chicken With Apricot Dipping Sauce
This Panko Chicken With Apricot Dipping Sauce is crispy, flavorful, and easy to make! Juicy chicken breasts coated in crunchy panko paired with a sweet-tangy apricot sauce.
Equipment
- Meat Mallet
- Three Shallow Bowls
- Skillet or frying pan
- Mixing Bowl
- Spatula or tongs
Ingredients
For the Chicken
- 4 small boneless skinless chicken breasts about 6 ounces each, pounded to 1/4 inch thickness
- 1/3 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1 1/2 cups panko bread crumbs for that perfect crunch
- 1/4 cup oil for frying
For the Apricot Dipping Sauce
- 3/4 cup apricot preserves/jam sweet and fruity
- 3 tablespoons natural ketchup for a touch of tang
- 3 tablespoons soy sauce to deepen the flavor
- 1 teaspoon Worcestershire sauce for umami richness
Instructions
Stepwise Method
- Start by placing the chicken breasts between two pieces of plastic wrap. Use a meat mallet to pound the chicken to 1/4 inch thickness.
- In three shallow bowls, set up your dredging station: flour in the first bowl, beaten eggs in the second, and panko bread crumbs in the third.
- Coat each piece of pounded chicken first in flour, shaking off excess, then dip into beaten eggs, and finally coat in panko bread crumbs, pressing gently to adhere.
- Heat the oil over medium heat in a large skillet or frying pan, enough to cover the bottom of the pan.
- Carefully add the breaded chicken pieces to the hot oil. Fry in batches if needed to avoid overcrowding. Cook about 4-5 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
- While frying, prepare the apricot dipping sauce by combining apricot preserves, natural ketchup, soy sauce, and Worcestershire sauce in a mixing bowl. Stir until blended and adjust to taste.
- Slice the crispy panko chicken and serve hot with the apricot dipping sauce on the side.
Notes
- Do not overcrowd the pan to keep the oil hot and the chicken crispy.
- Press the panko firmly onto the chicken to prevent coating from falling off while frying.
- Leftover chicken can be refrigerated for up to 3 days and reheated in the oven to restore crispiness.
- For a healthier option, bake the breaded chicken at 400°F (200°C) for 20-25 minutes instead of frying.
- Substitute apricot preserves with peach or mango preserves for a different fruity flavor.