Chicken Fingers with Apricot Sauce
Jun/21/07 11:18 PM Filed in: RECIPES
Makin’ it Easy
- Food Network
Serves: 2-3
Sauce
2/3 cup apricot preserves
2 tablespoons soy sauce
2 teaspoons ketchup
6 slices unpeeled fresh ginger
Freshly squeezed juice from 1/2 a lemon
So it has time to cool, make the sauce before starting the chicken. Combine the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on high until the preserves melt, about 30 seconds. Stir in lemon juice and let cool.
Chicken
6-8 boneless, skinless chicken breast tenders (or just breasts cut into 3rds)
2 cups panko (Japanese coarse bread crumbs)
2 teaspoons finely grated lemon zest
2 teaspoons kosher salt, plus additional for seasoning
3 large eggs
Vegetable oil for frying
Freshly ground black pepper
1 lemon, cut into wedges
1. Set a rack on a baking sheet, put it in the oven and preheat to 200 F. Toss the panko, lemon zest and 2 teaspoons salt in a shallow bowl or pie plate. Beat the eggs lightly in another.
2. Heat about 1/2 inch oil in a large, heavy skillet over medium-high heat. Season the chicken with the salt and pepper to taste, dip in the eggs, and then press into the bread crumb mixture to coat evenly, shaking off any excess. 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 warm in the oven on the rack. Repeat with the rest of the chicken. Serve hot with lemon wedges and the dipping sauce.
Serves: 2-3
Sauce
2/3 cup apricot preserves
2 tablespoons soy sauce
2 teaspoons ketchup
6 slices unpeeled fresh ginger
Freshly squeezed juice from 1/2 a lemon
So it has time to cool, make the sauce before starting the chicken. Combine the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on high until the preserves melt, about 30 seconds. Stir in lemon juice and let cool.
Chicken
6-8 boneless, skinless chicken breast tenders (or just breasts cut into 3rds)
2 cups panko (Japanese coarse bread crumbs)
2 teaspoons finely grated lemon zest
2 teaspoons kosher salt, plus additional for seasoning
3 large eggs
Vegetable oil for frying
Freshly ground black pepper
1 lemon, cut into wedges
1. Set a rack on a baking sheet, put it in the oven and preheat to 200 F. Toss the panko, lemon zest and 2 teaspoons salt in a shallow bowl or pie plate. Beat the eggs lightly in another.
2. Heat about 1/2 inch oil in a large, heavy skillet over medium-high heat. Season the chicken with the salt and pepper to taste, dip in the eggs, and then press into the bread crumb mixture to coat evenly, shaking off any excess. 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 warm in the oven on the rack. Repeat with the rest of the chicken. Serve hot with lemon wedges and the dipping sauce.
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