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Crispy Panko Chicken With Apricot Dipping Sauce

ByKimberly Killebrew Hours
Comments 16 Comments
4.67 from 3 votes
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Panko Chicken recipe apricot dipping sauce

Panko Chicken Recipe

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).

Panko Chicken With Apricot Dipping Sauce

By Kimberly Killebrew
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Servings 4 servings

Ingredients
  

  • 4 small boneless skinless chicken breasts (about 6 ounces each), pounded to 1/4 inch thickness
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup oil for frying
  • For the Apricot Dipping Sauce:
  • 3/4 cup apricot preserves
  • 3 tablespoons ketchup
  • 3 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • To make the dipping sauce, combine all ingredients in a bowl and divide between four small dipping bowls.
  • 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.
    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.
    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.
Keyword Panko Chicken
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kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.67 from 3 votes

16 Comments

  1. 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. 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

  3. 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

    1. 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

    1. 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

      1. 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

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

    Reply

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

      Reply

  6. 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

    1. 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