Prep 30 mins
Cook 20 mins
Crispy strips of chicken with a delicious sweet & sour dipping sauce. Great for kids and adults alike.
- 3⁄4 cup apricot preserves
- 3 tablespoons soy sauce
- 3 tablespoons ketchup
- 1 1⁄2 teaspoons Worcestershire sauce
- 4 (6 ounce) chicken cutlets, pounded to even thickness
- salt & freshly ground black pepper
- 1⁄4 cup all-purpose flour
- 2 eggs
- 1 1⁄3 cups japanese panko breadcrumbs or 1 1⁄3 cups other fine dry breadcrumbs
- 1⁄4 cup vegetable oil
- To make the dipping sauce, in a bowl, stir together the apricot preserves, soy sauce, ketchup, and Worcestershire sauce. Divide amont 4 small bowls or ramekins (optional- I just put it in one bowl and share with my husband).
- Season the chicken breasts with salt and pepper. Spread the flour on a plate, beat the eggs in a shallow bowl until blended, and spread the bread crumbs on another plate. One at a time, dredge each chicken breast in the flour, dip in the eggs, and then coat evenly with the crumbs. Set aside on a rack or baking sheet.
- In a large frying pan, heat the oil over medium-high heat until very hot but not smoking. Add the chicken breasts and 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 to a cutting board.
- Cut each chicken breast across the grain into wide strips. Slide a knife under the strips and transfer to warmed individual plates. Serve immediately with the dipping sauce.
The dipping sauceis good. But, I just found the fingers too oily. Funny, I just haven't fried chicken in some time. I'll use the sauce again, but maybe bake the tenders. Thanks for sharing!
I started out looking for a sweet/sour sauce for meatballs, found your recipe & saved it since I had apricot preserves on hand. B4 I ever got to the meatballs, I decided to make a batch of chicken wings for dinner last nite & use this as the dipping sauce. Other than using the wings, I followed the recipe & we loved it! I like things saltier than most & suggest to those who are salt-sensitive that they approach the full amt of soy sauce slowly to get to their pers pref amt. Now I cannot wait to try it on the meatballs! Thx for sharing this recipe w/us.
This was GREAT! DH and I loved the sweet and sour sauce. I used the panko breading for this(panko is my favorite breading) We will have this again in our house many times. Thanks for sharing this fabulous recipe!