Food & Drink Magazine

Crispy Chicken with Sweet and Sour Dipping Sauce

By Mariealicerayner @MarieRynr

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We're having a heat wave.  Normally I would like to be cooking on the barbeque, but the Toddster doesn't really "get" barbequing, and I am afraid of the barbeque.  (gas)  One of these days we will make it pay for itself, but until then I am trying my best to stay as cool as I can in the house and wishing we could barbeque.  I shall just have to overcome my fears and get with the program!
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This chicken dish is easy and quick and quite delicious.   You get perfectly moist breast meat, with a crisp and light crust . . .  and that sauce is phenomenal!  Simple to make too.
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If you can measure and stir, you can make that sauce.  It's simply apricot jam, ketchup, soy sauce, vinegar and worcestershire sauce . . .  all whisked together and it is delicious.   Very very delicious.
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It makes for a quick and delicious mid week supper, served with some salad or stir fried veggies, perhaps some rice.  Why go out for something like this, when it is so easy to make at home?  
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*Crispy Chicken with Sweet and Sour Dipping Sauce*
Serves 4Printable Recipe  

Panko bread crumbs work the nicest with this, although you can use ordinary dried bread crumbs.  You can find Panko bread crumbs in the oriental food section of the shops.
for the sauce:235g of apricot preserves (3/4 cup)3 TBS soy sauce3 TBS tomato ketchup1 tsp rice wine vinegar 1 1/2 tsp Worcestershire sauce
4 boneless, skinless chicken breast halves, pounded to an even thicknesssalt and freshly ground black pepper45g plain flour (1/4 cup)2 medium free range eggs125g of Japanese Panko, or other fine dried bread crumbs (1 1/3 cups)60ml of vegetable oil for frying (1/4 cup)
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To make the dipping sauce, whisk all of the ingredients together in a bowl.  Divide it between 4 small dipping bowls or ramekins.  Set aside.
Season the pounded chicken breasts with some salt and pepper.   Place the flour on a plate.  Beat the eggs in a shallow bowl.   Place the Panko into another shallow bowl.  One at a time, dredge the chicken breasts into first the flour, then the eggs, and finally the Panko, coating them evenly and pressing the crumbs on to adhere.  Set aside on a lined baking sheet while you heat the oil.
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Heat the oil in a large frying pan 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 feels firm when pressed in the centers, about four minutes per side.   Adjust the heat as needed so that the crumbs don't burn.  Transfer to a cutting board.
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Slice each breast across the grain into wide strips.  Slide a knife under the strips and transfer to warm serving plates.  Serve immediately along with the dipping sauce.
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I always, ALWAYS cook extra pieces of chicken when I do this.   You can freeze them, or keep them in the fridge ready to use for other things.  Tune back in tomorrow to see what I did with the leftovers! 

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