Description
This Chinese Peanut Butter Chicken recipe features tender boneless chicken thighs coated in a crispy panko breadcrumb crust, fried to golden perfection and served buffet-style with a rich, creamy peanut sauce. The sauce is a unique blend of peanut butter, sweetened condensed milk, soy sauce, and water, offering a perfect balance of savory, sweet, and nutty flavors. Ideal for gatherings or a flavorful weeknight meal.
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 extra as needed)
Chicken and Coating
- 1 pound boneless chicken thighs
- 3 large eggs
- 3 tablespoons all-purpose flour (plus extra if needed)
- 1/2 teaspoon salt
- 2 cups panko breadcrumbs
- Oil for frying (about 1 inch depth)
Instructions
- Make the Peanut Sauce: In a small bowl, combine 1/2 cup peanut butter, sweetened condensed milk, soy sauce, and 1/3 cup water. Initially, the mixture will be thick and hard to mix, but continue stirring until it becomes creamy. If the sauce is too pasty, add water one tablespoon at a time until smooth.
- Prepare the Chicken: Use a meat mallet to gently flatten the chicken thighs to about 1/2-inch thickness to ensure even cooking and tender texture.
- Make the Egg Wash: In a shallow dish, whisk together 3 eggs, 3 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon peanut butter until smooth, resembling pancake batter. Adjust consistency by adding extra flour or water if needed.
- Prepare the Coating Station: Place panko breadcrumbs in another shallow dish, ready for dredging.
- Dredge the Chicken: Dip each flattened chicken thigh piece into the egg wash, ensuring full coverage, then coat thoroughly with panko breadcrumbs for a crispy crust.
- Fry the Chicken: Heat about 1 inch of oil in a deep skillet or frying pan to 350°F (175°C). Fry chicken pieces one or two at a time for 2-3 minutes on each side until golden brown and cooked through. Remove and transfer to a wire rack to drain excess oil.
- Serve: Slice the fried chicken into strips and drizzle generously with the prepared peanut sauce. Serve immediately buffet-style or plated.
Notes
- Flattening the chicken ensures even cooking and helps the chicken stay tender.
- Use a thermometer to maintain oil temperature around 350°F for crispiness and to prevent greasy chicken.
- The peanut sauce can be thinned with water as needed to achieve the desired drizzle consistency.
- Drain fried chicken on a wire rack instead of paper towels to maintain crispness.
- This recipe pairs well with steamed rice or stir-fried vegetables for a complete meal.
