Quick Post: These are really so good and the sweet and salty sauce takes them over the top! They’re on the menu for tonight and I searched my blog to get the recipe again and discovered that it was never posted! I can’t believe I forgot to post this recipe three months ago when I first made it…better late than never! 😉
- 4 boneless, skinless chicken breasts
- 2 cups panko
- 2 teaspoons finely grated lemon zest
- kosher salt and pepper to taste
- 2 large eggs, lightly beaten with a splash of water
- 1 cup of cornstarch
- Oil for frying (*I use a combination of peanut oil and canola oil*)
- 1 lemon cut into wedges
For the sauce:
- ⅔ cup apricot preserves
- 2 tablespoons soy sauce
- 2 teaspoons ketchup
- Freshly squeezed juice from half a lemon
1. Set a rack on a baking sheet, put it in the oven, and preheat to 200F. Cut each chicken breast into 4 thick even pieces. To set up your dredging station: Put corn starch in one baking dish, and the eggs in another dish next to it. Finally, toss the panko, lemon zest in another dish.
2. Heat about 1/4 – 1/2 inch of oil in a large heavy skillet over a medium-high heat. Season the chicken all over with salt and pepper to taste, and then coat lightly in the cornstarch. Next, dip in eggs and then press into the panko mixture to coat evenly. Shake off any excess and place on a plate while you finish the other pieces. Carefully place the chicken in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the chicken a few pieces at a time, turning once until evenly brown. About 5 minutes total. Keep cooked fingers in the oven on the rack. Repeat with the rest of the chicken breasts. Serve with lemon and dipping sauce.
Apricot sauce –
Combine the preserves, soy sauce and ketchup in a small saucepan. Heat the mixture until the preserves have melted. Stir in the lemon juice and cool before serving.