Chinese Peanut Butter Chicken

Chinese Peanut Butter Chicken is the ultimate comfort food you never knew you needed with its crunchy golden crust and creamy nutty sauce. I started making this on hectic weeknights when my family was bored of plain fried chicken and it has totally transformed our dinner rotation with its irresistible blend of sweet and savory.

This is a hit with my whole family even picky eaters. The first time we ate it together my youngest asked for seconds which never happens with chicken recipes.

Ingredients

• Peanut butter: gives creamy richness and real peanut flavor Use smooth peanut butter for best results and always taste to pick a fresh jar
• Sweetened condensed milk: adds signature sweetness and extra moisture Go with a trusted brand to avoid sugary aftertaste
• Soy sauce: brings savory depth and balances sweet elements Choose naturally brewed soy sauce if possible
• Water: loosens the sauce so it is easy to drizzle Add a little at a time to get a spoonable consistency
• Boneless chicken thighs: stay juicy when fried and pack more flavor than breast Trim off excess fat but keep small bits for succulence
• Eggs: help the coating stick and create a crisp crust Large eggs make a thicker batter
• Flour: binds the egg wash and makes the batter stick to the meat Sift before using for less lumps
• Salt: seasons everything evenly and boosts the natural tastes Any fine table salt will do
• Panko breadcrumbs: create the extra crunch Japanese style panko is best for its airy texture
• Oil for frying: ensures a golden exterior Neutral oils like canola or peanut oil are best for frying

Step-by-Step Instructions

Prepare the Sauce:

Mix peanut butter sweetened condensed milk soy sauce and water in a small bowl Stir until completely smooth and creamy Add extra water if needed until the sauce is easily pourable

Pound the Chicken:

Flatten chicken thighs to half inch thickness using a meat mallet or rolling pin This helps them cook through quickly and creates even pieces

Make the Egg Wash:

Whisk together eggs flour salt and one tablespoon of peanut butter in a wide shallow dish The mixture should be a thick batter almost like pancake mix

Bread the Chicken:

Pour panko breadcrumbs into another shallow dish Dredge each chicken thigh in the egg wash making sure all sides are covered Press into panko breadcrumbs so each piece gets an even crust

Fry the Chicken:

Heat one inch of oil in a heavy pan to around three hundred fifty degrees Test a breadcrumb to see if it sizzles Fry chicken two to three minutes per side until golden brown Move cooked pieces to a wire rack to keep them crisp

Serve:

Slice chicken and lay over steamed rice Drizzle generously with peanut butter sauce and scatter scallion greens or sesame seeds if you like

The peanut butter you use really makes this dish shine I love using a fresh locally roasted peanut butter for its aroma and deep taste Every time I make this my twins argue over the last slice and I always end up frying another batch

Storage Tips

Store leftover chicken in an airtight container in the fridge for up to three days Let it cool completely before closing the container This keeps the crust from getting soggy Reheat in the oven or air fryer to refresh the crunchy texture The sauce can be refrigerated separately and drizzled on freshly reheated chicken

Ingredient Substitutions

If using chicken breast slice each piece into cutlets to match thigh thickness Almond butter or sunflower seed butter can stand in for peanut butter if needed Swap regular breadcrumbs if panko is not available but the texture will be softer Soy sauce can be subbed with tamari for a gluten free version

Serving Suggestions

Serve over steamed jasmine or short grain rice Add a simple cucumber salad or lightly blanched broccoli for a pop of freshness Sprinkle chopped roasted peanuts and cilantro for extra color and crunch If you want to spice things up try a dash of chili oil on top

Cultural Context

Peanut flavored dishes are popular in Chinese cuisine especially in regions where peanuts are widely grown This recipe draws inspiration from classic fried chicken and the luscious peanut based dipping sauces sometimes found in southern Chinese food My version blends street food style crunch with homey comfort

This recipe is always a winner with kids and adults alike The balance of textures and flavors will keep everyone coming back for more

Recipe Q&A

→ What cut of chicken works best for this dish?

Boneless chicken thighs offer tender, juicy results and hold up well to frying, but boneless breast pieces can also be used.

→ Can the peanut butter sauce be made ahead?

Yes, mix and refrigerate the sauce in advance. Bring to room temperature or gently warm before serving for the best texture.

→ How do I get the panko coating extra crispy?

Press panko onto chicken firmly before frying and ensure your oil is fully heated to 350°F for maximum crispiness.

→ Are there peanut-free alternatives?

Sunflower seed butter or tahini can substitute, though the flavor will differ from classic peanut notes.

→ What should I serve alongside this dish?

Steamed rice, stir-fried vegetables, or a light cucumber salad complement the rich, savory flavors beautifully.

→ Is this suitable for baking instead of frying?

Baked versions are possible; bake coated chicken at 400°F for 20-25 minutes, flipping mid-way for even browning.