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Home » Food » By Country or Region » North America » America » Crispy Panko Chicken With Apricot Dipping Sauce

Crispy Panko Chicken With Apricot Dipping Sauce

March 28, 2013 by Kimberly Killebrew · 16 Comments

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Panko Chicken with Dipping Sauce 1 sm

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).


4.7 from 3 reviews
Crispy Panko Chicken With Apricot Dipping Sauce
 
Print
Prep time
15 mins
Cook time
8 mins
Total time
23 mins
 
: The Daring Gourmet, www.daringgourmet.com
Serves: 4 servings
Ingredients
  • 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to ¼ inch thickness
  • ⅓ cup all-purpose flour
  • 2 large eggs
  • 1½ cups panko bread crumbs
  • ¼ cup oil for frying
  • For the Apricot Dipping Sauce:
  • ¾ cup apricot preserves
  • 3 tablespoons ketchup
  • 3 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
Instructions
  1. To make the dipping sauce, combine all ingredients in a bowl and divide between four small dipping bowls.
  2. Sprinkle the chicken breasts with salt and pepper. Spread the flour on a plate, the breadcrumbs on another plate, and the eggs in a shallow bowl (beat the eggs). Dredge each chicken breast in the flour, then the eggs, then coat evenly with the bread crumbs. Be careful not to press the breadcrumbs into the chicken.
  3. Heat the oil over medium-high heat in a large frying pan until very hot but not smoking. Add the breaded chicken breasts and reduce the heat to medium. Fry the chicken for about 4 minutes on each side until golden brown and the chicken feels firm when pressed in the center. Turn down the heat if necessary to prevent burning.
  4. Transfer the chicken breasts to a cutting board and slice across the grain into wide strips. Transfer to individual serving plates and serve immediately with the dipping sauce.
3.2.2807

 

Adapted from Williams Sonoma

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16 Comments →

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16 Responses

  1. RP says

    January 13, 2022 at 3:27 pm

    We liked the suuce but did not like the ketchup flavor in the sauce. I’ve seen a couple other recipes that use Catalina dressing and we think we would use the Catalina dressing instead of the ketchup. It might even be nice to add some freshly graded coconut to the egg or bread crumbs. Thanks.

    Reply
  2. Jo Z says

    July 2, 2018 at 12:02 pm

    I made the dipping sauce today. I had some wings that I had already made so used them with the sauce. Yummy!!! It was great. I’ll definitely try the Panko Chicken with the sauce soon. Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 2, 2018 at 1:17 pm

      Fantastic, Jo, I’m so glad, thank you!

      Reply
  3. Valerie Bryan says

    July 13, 2016 at 5:33 pm

    I know this is an older post, but I was searching through your recipes looking at snacks and it intrigued me, especially that sauce. OMG it is divine!! That panko crust was perfect. So easy, too. This might be kid-friendly, but it brought out the kid in me. YUM.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 13, 2016 at 9:18 pm

      That’s wonderful, Valerie, I’m so glad to hear that! We love this chicken and dipping sauce, too, and it’s always a hit with the whole family. Thank you!

      Reply
  4. Cristel Barrett says

    September 9, 2014 at 7:05 am

    I was hoping for the recipe but it is not listed. Thank you

    Reply
    • Kimberly @ The Daring Gourmet says

      September 9, 2014 at 9:13 am

      Well that is the most bizarre thing! Something obviously went wrong with the software. So sorry about that – I’ve made a note and will post the recipe as soon as I can. Thanks so much for bringing this to my attention, Cristel!

      Reply
      • Saima says

        November 12, 2014 at 1:52 pm

        Would love to see the recipe, but it’s not visible. It’s referencing “[amd-zlrecipe-recipe:3]” in your text, which means it’s trying to find the recipe (maybe recipe no. 3 it seems) but is unable to do so for some reason. Would you be able to check? Can’t wait to try this. :)

        Reply
        • Kimberly @ The Daring Gourmet says

          November 12, 2014 at 10:16 pm

          Hi, Saima, the problem is fixed! Thanks for your patience.

          Reply
          • Saima says

            November 12, 2014 at 10:17 pm

            Yay! Thank you! :)

            Reply
  5. Susan says

    May 6, 2013 at 7:09 pm

    My family enjoyed this recipe. As my husband was eating it, he said, “Wait, you made this? From scratch? Wow.” So, thanks!

    Reply
    • The Daring Gourmet says

      May 6, 2013 at 8:18 pm

      Haha! Glad you all enjoyed it! It’s a great recipe for picky little eaters, too :)

      Reply
  6. Gerry Johnson says

    March 28, 2013 at 11:40 pm

    Congratulations on your big win. You certainly deserve it. I am excited to try the panko chicken. Sounds wonderful. Have been using panko for ages for preparing fish.

    Reply
    • The Daring Gourmet says

      March 29, 2013 at 7:30 am

      Thanks, Gerry! It was a lot of fun. And yes, this panko chicken is very tasty. And quick and easy – three food attributes a busy mom definitely appreciates from time to time :)

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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