Description
Recreate the magic of your favorite buffet with this Chinese Peanut Butter Chicken recipe. Crispy fried chicken thighs meet a luscious, creamy peanut butter sauce to deliver the ultimate indulgent treat. Whether it’s a special family dinner or a cozy night in, this dish will bring a touch of Asian-inspired comfort straight to your table.
What makes this recipe truly unique is its blend of simplicity and bold flavors. The peanut butter sauce, enriched with sweetened condensed milk and soy sauce, creates a harmonious balance of sweetness and umami. Paired with the crispy panko-coated chicken, this dish promises a delightful texture and taste in every bite. Perfect for impressing guests or satisfying your own cravings, it’s a guaranteed winner.
Ingredients
- 1/2 cup creamy peanut butter (plus 1 tablespoon for the egg wash)
- 1/4 cup sweetened condensed milk
- 2 teaspoons soy sauce
- 1/3 cup water
- 1 pound boneless chicken thighs
- 3 large eggs
- 3 tablespoons flour
- 1/2 teaspoon salt
- 2 cups panko breadcrumbs
Instructions
- In a small bowl, combine peanut butter, sweetened condensed milk, soy sauce, and water. Stir until creamy. Add more water, a tablespoon at a time, if the mixture is too thick.
- Flatten the chicken thighs with a meat mallet to ½-inch thickness for even cooking.
- Prepare the egg wash by whisking together eggs, flour, salt, and 1 tablespoon peanut butter in a shallow dish. Ensure the mixture has a smooth pancake batter consistency.
- Place the panko breadcrumbs in another shallow dish.
- Dredge each chicken thigh in the egg wash, then coat it with panko breadcrumbs.
- Heat 1 inch of oil in a Dutch oven or deep skillet to 350°F. Fry chicken pieces for 2-3 minutes per side until golden brown and crispy.
- Drain fried chicken on a wire rack to remove excess oil.
- Slice the chicken into strips and drizzle with the creamy peanut butter sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes