Chinese Peanut Butter Chicken (Print Version)
# Ingredients:
→ Peanut Sauce
01 -
1/2 cup peanut butter (creamy works best)
02 -
1/4 cup sweetened condensed milk
03 -
2 teaspoons soy sauce
04 -
1/3 cup water
→ Chicken
05 -
1 pound boneless chicken thighs
06 -
3 large eggs
07 -
3 tablespoons all-purpose flour
08 -
1 tablespoon peanut butter (for egg wash)
09 -
1/2 teaspoon salt
10 -
2 cups panko breadcrumbs
11 -
Vegetable oil for frying (about 2 cups)
# Instructions:
01 -
Mix peanut butter, sweetened condensed milk, soy sauce, and water in a bowl until smooth and creamy. If the sauce is too thick, add water one tablespoon at a time until it reaches a pourable consistency.
02 -
Use a meat mallet to pound chicken thighs to about 1/2-inch thickness. This helps them cook evenly and makes them more tender.
03 -
In a shallow dish, whisk together eggs, flour, salt, and 1 tablespoon of peanut butter until smooth like pancake batter. Add a splash of water if too thick or a bit more flour if too thin.
04 -
Pour panko breadcrumbs into another shallow dish. Dip each chicken piece first in the egg wash, then thoroughly coat with breadcrumbs, pressing gently to help them stick.
05 -
Heat about 1 inch of oil in a deep skillet to 350°F. Fry chicken 1-2 pieces at a time for 2-3 minutes per side until golden brown and crispy. Place on a wire rack to drain excess oil.
06 -
Slice the crispy chicken into strips and drizzle generously with the peanut sauce. Serve immediately while still hot and crispy.
# Notes:
01 -
This dish is inspired by Chinese buffet-style peanut butter chicken, with a crispy exterior and rich, creamy sauce.
02 -
The chicken stays juicier if you use thighs rather than breast meat.
03 -
You can make the peanut sauce ahead of time and store it in the refrigerator for up to 3 days.