Chinese Peanut Butter Chicken (Print View)
Crispy peanut-infused chicken thighs with a creamy, sweet-savory sauce and crunchy golden panko coating.
# What You'll Need:
→ Peanut Butter Sauce
01 -
120 ml smooth peanut butter
02 -
60 ml sweetened condensed milk
03 -
2 teaspoons soy sauce
04 -
80 ml water
→ Chicken & Coating
05 -
450 g boneless chicken thighs
06 -
3 large eggs
07 -
24 g all-purpose flour
08 -
1 tablespoon peanut butter
09 -
0.5 teaspoon salt
10 -
120 g panko breadcrumbs
→ For Frying
11 -
Oil for deep frying
# Directions:
01 -
In a small bowl, combine 120 ml peanut butter, sweetened condensed milk, soy sauce, and 80 ml water. Whisk until smooth and creamy. If the sauce is too thick, add water gradually to reach a pourable consistency.
02 -
Place the chicken thighs between sheets of parchment paper and pound them to an even thickness of 1.25 cm using a meat mallet.
03 -
In a shallow dish, whisk eggs with flour, salt, and 1 tablespoon of peanut butter until a smooth, thick batter forms.
04 -
Place the panko breadcrumbs in a separate shallow dish.
05 -
Dip each piece of chicken into the egg wash, ensuring full coverage, then press into the panko breadcrumbs to coat completely.
06 -
Pour enough oil into a Dutch oven or heavy-bottomed pan to a depth of 2.5 cm and heat to 175°C.
07 -
Fry the coated chicken pieces for 2-3 minutes on each side until golden brown and cooked through. Transfer to a wire rack to drain any excess oil.
08 -
Slice the fried chicken pieces and drizzle with the prepared peanut butter sauce before serving.
# Notes:
01 -
For crispier results, allow breaded chicken to rest for several minutes before frying.