Chinese Peanut Butter Chicken

Chinese Peanut Butter Chicken tastes exactly like the creamy crunchy chicken you find in classic Chinese buffets and is always a hit at family dinners. This is the meal that convinced my picky nephew to try something new and now he asks for it every time he visits. The combination of tender chicken wrapped in crispy panko with a sweet and salty peanut sauce just cannot be beat when you want something comforting but special.

I stumbled onto this recipe while searching for a copycat version and my family has been obsessed ever since. We now make this for birthdays holidays or even just a cozy Sunday lunch at home.

Ingredients

• Boneless chicken thighs: These stay juicy and flavorful for frying Choose chicken that is pink and firm for freshness
• Peanut butter: Creamy style works best for a smooth sauce Go with a fresh jar as dried out peanut butter will be harder to mix
• Sweetened condensed milk: Lends a lush sweetness to the peanut sauce Choose full fat for rich flavor
• Soy sauce: Adds that essential savory balance Grab a bottle with just a few ingredients for best taste
• Water: Helps thin your sauce for perfect drizzling use filtered water if possible
• Large eggs: Creates a rich and sturdy coating fresher eggs give a fluffier wash
• All-purpose flour: Thickens the egg wash so the breading sticks reach for unbleached flour if you can
• Salt: Makes every bite pop use kosher or sea salt for even seasoning
• Panko breadcrumbs: Give your chicken that extra crunch Look for pale golden panko in the Asian aisle for best texture

Step-by-Step Instructions

Make the Peanut Sauce:

Whisk creamy peanut butter sweetened condensed milk soy sauce and water together in a small bowl until the mixture is smooth and glossy This step determines the flavor so make sure there are no lumps and the sauce pours easily

Prep the Chicken:

Lay each chicken thigh on a cutting board and cover with plastic Wrap Use a meat mallet or rolling pin to gently pound until about half an inch thick Even thickness ensures juicy results when frying

Prepare the Egg Wash:

Crack the eggs into a shallow bowl Add flour salt and a tablespoon of peanut butter Beat the mixture with a fork or small whisk until completely combined and the texture resembles thick pancake batter This sticky mixture will help the breadcrumbs cling to the chicken

Dredge the Chicken:

Place panko breadcrumbs in another shallow dish Dip each piece of chicken into the egg wash fully coating both sides then immediately dredge in the panko pressing gently until a thick coating sticks all over

Fry the Chicken:

In a large skillet or Dutch oven heat about an inch of vegetable oil over medium-high heat until it reaches three hundred fifty degrees Fahrenheit Fry chicken pieces in batches for two to three minutes per side until deeply golden and crisp Drain on a wire rack for maximum crunch

Serve and Drizzle:

Slice the crispy chicken into strips Arrange on a plate and drizzle generously with your homemade peanut sauce Serve immediately for the best texture and warm sauce

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My absolute favorite part of this recipe is the contrast between that crisp panko shell and the rich peanut sauce It takes me back to family dinners where everyone would race for the last piece My brother still tries to sneak extra sauce on his plate when he thinks no one is looking

Storage Tips

Store any leftover chicken and peanut sauce separately in airtight containers in the refrigerator for up to three days To reheat place chicken strips on a wire rack in a hot oven and warm until crisp again Microwave the sauce in short bursts and stir well before serving

Ingredient Substitutions

If you do not have chicken thighs chicken breast also works just avoid overcooking it For a nut free version try sunflower seed butter It gives a similar creamy result with no peanuts Gluten free flour and breadcrumbs give the same crunch if you need to avoid wheat

Serving Suggestions

This chicken is perfect over steamed white rice or tucked into lettuce cups with a side of cucumber salad You can also pair it with stir-fried veggies or even pickled carrots for a fresh contrast I love serving it with extra peanut sauce on the side for dunking

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This recipe lets you bring buffet magic right into your kitchen Any time I make peanut butter chicken my kitchen becomes the center of the party and everyone comes running for seconds Whether for a weekday craving or a festive get together this dish brings smiles every time

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work as a substitute. Pound to even thickness for tenderness and adjust frying time as needed.

→ Is there a peanut butter alternative for allergies?

Sunflower seed butter or soy nut butter can provide a similar creamy texture and mild flavor for nut-free needs.

→ How do I keep the chicken crisp after frying?

Drain fried chicken on a wire rack and allow air circulation. Avoid stacking and serve with sauce drizzled just before eating.

→ What's the best oil for frying the chicken?

Neutral oils like canola, vegetable, or peanut oil maintain flavor and hold high heat for a crunchy, golden crust.

→ Can the peanut sauce be made ahead of time?

Yes, the peanut sauce keeps well refrigerated in an airtight container for up to 3 days. Stir well before using.