Description
Chinese Peanut Butter Chicken is a deliciously crispy and creamy fried chicken dish inspired by buffet-style cooking. Tender boneless chicken thighs are flattened, coated in a peanut-infused egg wash and crispy panko breadcrumbs, then fried to golden perfection. The crunchy chicken is served sliced and drizzled with a rich, creamy peanut sauce made from peanut butter, sweetened condensed milk, and soy sauce, offering a satisfying balance of savory, sweet, and nutty flavors.
Ingredients
Peanut Sauce
- 1/2 cup peanut butter (plus 1 tablespoon for the egg wash)
- 1/4 cup sweetened condensed milk
- 2 teaspoons soy sauce
- 1/3 cup water (plus more as needed)
Chicken and Breading
- 1 pound boneless chicken thighs
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups panko breadcrumbs
- Vegetable oil, for frying (about 1 inch depth)
Instructions
- Prepare the peanut sauce: In a small bowl, combine 1/2 cup peanut butter, sweetened condensed milk, soy sauce, and 1/3 cup water. Mix vigorously; initially, the mixture may feel thick, but continue mixing until it becomes creamy. If the sauce remains too thick or pasty, add a tablespoon of water at a time to achieve a smooth, creamy consistency.
- Flatten the chicken thighs: Using a meat mallet or rolling pin, gently pound each boneless chicken thigh to about 1/2-inch thickness. This ensures even cooking and a tender bite.
- Make the peanut egg wash: In a shallow dish, whisk together the eggs, flour, salt, and 1 tablespoon peanut butter until smooth and similar to pancake batter consistency. Add a little extra flour or water if needed to achieve the right texture for coating.
- Prepare the breadcrumb coating: Pour the panko breadcrumbs into another shallow dish, ready for dredging.
- Dredge the chicken: Dip each flattened chicken thigh first into the peanut egg wash, ensuring it is well coated, then press into the panko breadcrumbs to cover evenly.
- Fry the chicken: Heat about 1 inch of vegetable oil in a deep skillet or frying pan to 350°F (175°C). Fry one or two pieces at a time for 2 to 3 minutes per side until the chicken is golden brown and cooked through. Avoid overcrowding the pan. Transfer the fried chicken to a wire rack to drain any excess oil.
- Serve: Slice the fried chicken into bite-sized pieces and drizzle generously with the prepared creamy peanut sauce. Serve immediately for best texture and flavor.
Notes
- Make sure to heat the oil to the correct temperature (350°F) to achieve crispy, non-greasy chicken.
- If the peanut sauce thickens too much upon standing, stir in a little warm water to loosen it before drizzling.
- Use panko breadcrumbs for extra crispiness compared to regular breadcrumbs.
- Flattening the chicken ensures even cooking and tender texture.
- Leftover chicken can be reheated in a hot oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
