Crispy Chicken Strips with Sweet & Sour Dipping Sauce

Note to my DIL: Lindsey, you've gotta try this recipe- I think you'd like it!! :)

Admit it, we all love chicken strips! These have a super crispy coating of Panko bread crumbs and a yummy Asian-ish dipping sauce. I cut one really big chicken breats into strips and it was plenty for the 2 of us.

Crispy Chicken Strips with Sweet & Sour Dipping Sauce- 4 servings
For sauce:
1/2 c. apricot preserves
3 Tbs. soy sauce
3 Tbs. ketchup
1 1/2 tsp. Worcestershire sauce
For Chicken:
2 boneless, skinless chicken breasts
Salt & pepper
1/4 c. flour
2 eggs, beaten
1 1/3 c. Panko bread crumbs- find these in the oriental section.
1/4 c. oil
Mix together sauce ingredients and set aside. Cut chicken breasts into strips and season with salt and pepper. Coat chicken in flour; shake off excess. Dip chicken pieces in beaten egg, then coat with Panko crumbs. Heat oil till hot. Add chicken, reduce heat to medium and cook, turning once till chicken is golden brown and cooked through, about 6 minutes. Watch carefully, because the Panko will burn easily. Serve with dipping sauce.

Photo Tutorial!

Shannon, avert your eyes. This chicken is raw and probably has juices.

When you mix the sauce ingredients together...

they end up looking like this:

Flour, beaten egg and Panko crumbs.

This is the kind of Panko I used. Super crispy!

Into the pan you go, little chicken pieces-

Then I flip you and cook you until you are golden brown.

Really. Try this.