Panko Chicken With Apricot Dipping Sauce
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Crispy panko-coated chicken cutlets are dipped in a sweet and savory apricot sauce for a delicious pairing of flavors. This Panko Chicken recipe is super quick and easy to prepare, making it the perfect meal for a busy weeknight!
Panko Chicken Recipe
I made this for the first time over a decade ago when my kids were toddlers. They loved it then and they still love it today as teenagers. They’re like a more sophisticated chicken tender with a wonderfully crispy, airy coating. These lightly salted crispy chicken strips are then dunked in an easy-to-make sweet and savory apricot dipping sauce for a delicious pairing of flavors. This dish is like chicken katsu but with the apricot sauce instead of the typical tonkatsu sauce. Alternatively you can dip it in other favorite sauces such as yum yum sauce, sweet and sour sauce or sweet chili sauce.
Be sure to use panko breadcrumbs. They originated in Japan and have a crispier and more airy texture than regular breadcrumbs, making them perfect for coating proteins like these chicken cutlets. They resist absorbing oil when fried, giving the chicken a lighter, crispier coating.
This Panko Chicken, also known as is very quick and easy to make, so perfect for a busy weeknight meal. I’m confident you’ll love it as much as we do!
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Panko Chicken With Apricot Dipping Sauce
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/jam
- 3 tablespoons natural 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.
Nutrition
Originally published on The Daring Gourmet March 28, 2013
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!
This looks fabulous!
One comment: I noticed that at least one commenter said they didn’t like the sauce because of the ketchup. I have a suggestion. My mom always used Heinz Chili Sauce in any recipe that called for ketchup and I do too. The chili sauce is more savory than the sweetish ketchup, with a bit more complex flavor profile and thicker texture. I think it would go well in the apricot sauce.
Hi Lynne, thank you for sharing that tip!
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.
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!
Fantastic, Jo, I’m so glad, thank you!
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.
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!
I was hoping for the recipe but it is not listed. Thank you
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!
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. :)
Hi, Saima, the problem is fixed! Thanks for your patience.
Yay! Thank you! :)
My family enjoyed this recipe. As my husband was eating it, he said, “Wait, you made this? From scratch? Wow.” So, thanks!
Haha! Glad you all enjoyed it! It’s a great recipe for picky little eaters, too :)
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.
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 :)