These crispy panko-battered and fried chicken strips are delicious as a snack, starter, or as part of a main course meal. Panko breadcrumbs originated in Japan and form the perfect coating for this chicken (and many other meats and fish as well). Panko breadcrumbs have a crisper and more airy texture than other breadcrumbs. They resist absorbing oil when fried, resulting in a lighter coating.
Quick and easy to make, this is a recipe you’ll return to again and again. Kid-friendly and kid-approved (my 3 and 1 year old).
- 3/4 cup apricot or peach preserves
- 3 tablespoons soy sauce
- 3 tablespoons ketchup
- 1 1/2 teaspoons Worcestershire sauce
- 4 skinless, boneless chicken breast halves, pounded to an even thickness
- Salt and freshly ground pepper
- 1/4 cup all-purpose flour
- 2 eggs
- 1 1/2 cups Japanese panko bread crumbs
- 1/4 cup vegetable oil
- For the dipping sauce: In a medium bowl, add the apricot preserves, soy sauce, ketchup, and Worcestershire sauce and stir to combine. Divide the sauce among 4 small dipping bowls.
- For the chicken: Season the chicken breasts with salt and pepper. Beat the eggs in a shallow bowl and spread the flour and bread crumbs on two separate plates. Dredge each chicken breast, one at a time, in the flour. Then dip them in the eggs and then coat evenly with the crumbs. Set aside on a baking sheet.
- Heat the oil in a large frying pan over medium-high heat until very hot but not smoking. Add the chicken breasts and then reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken breasts feel firm when pressed in the centers, about 4 minutes on each side. Adjust the heat as needed so the crumbs don’t burn.
- Transfer the chicken to a cutting board and cut each chicken breast across the grain into wide strips. Using a spatula, carefully transfer the strips to warmed plates and serve immediately with the dipping sauce.
Adapted from Williams Sonoma