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Panko Chicken With Apricot Dipping Sauce

This Panko Chicken With Apricot Dipping Sauce is irresistibly crispy and bursting with sweet, tangy flavor. Perfect for quick dinners or casual gatherings!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Dipping Sauce, Easy, Panko, Quick
Servings: 4 servings

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
  • 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

Prepare the Chicken

  • Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch.

Set Up the Breading Station

  • In three shallow bowls, place the all-purpose flour in the first, beat the two eggs in the second, and pour the panko bread crumbs in the third.

Bread the Chicken

  • Dredge each chicken breast in the flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Coat in panko bread crumbs, pressing lightly to adhere. Repeat for all pieces.

Fry the Chicken

  • Heat 1/4 cup oil in a large frying pan over medium heat until a breadcrumb sizzles upon contact but does not burn.
  • Carefully place breaded chicken breasts in hot oil. Fry for 4-5 minutes per side until golden brown and cooked through. Use a spatula to flip gently. Transfer cooked chicken to a paper towel-lined plate to absorb excess oil.

Make the Apricot Dipping Sauce

  • Combine apricot preserves, natural ketchup, soy sauce, and Worcestershire sauce in a mixing bowl. Stir until smooth and fully incorporated.

Serve

  • Slice the crispy panko chicken and serve with the apricot dipping sauce on the side. Enjoy with your favorite sides like steamed vegetables, rice, or a fresh salad.

Equipment

  • Meat Mallet or Rolling Pin
  • Three Shallow Bowls
  • Frying pan
  • Spatula
  • Mixing Bowl

Notes

  • Double bread the chicken for extra crunch by dipping it again in egg and panko before frying.
  • Make sure the oil is hot enough before frying to prevent sogginess.
  • Let chicken rest a few minutes after frying to keep it juicy.
  • Try adding spices like garlic powder or paprika to the flour for added flavor.
  • Store leftover chicken in an airtight container in the fridge for up to 3 days; reheat in the oven to maintain crispiness.