Chinese Peanut Butter Chicken (Print Version)
Tender fried chicken coated in crunchy panko and creamy peanut sauce—perfect blend of sweet, salty, and savory flavors.
# Ingredients:
→ Peanut Sauce
01 -
120 g peanut butter
02 -
80 ml sweetened condensed milk
03 -
2 teaspoons soy sauce
04 -
80 ml water
→ Chicken & Breading
05 -
450 g boneless chicken thighs
06 -
3 large eggs
07 -
24 g all-purpose flour
08 -
0.5 teaspoon salt
09 -
1 tablespoon peanut butter
10 -
100 g panko breadcrumbs
11 -
Vegetable oil, for frying
# Instructions:
01 -
In a small bowl, whisk together 120 g peanut butter, 80 ml sweetened condensed milk, 2 teaspoons soy sauce, and 80 ml water until smooth and creamy.
02 -
Using a meat mallet, pound the chicken thighs to approximately 1.5 cm thickness to ensure even cooking.
03 -
In a shallow dish, whisk together 3 eggs, 24 g all-purpose flour, 0.5 teaspoon salt, and 1 tablespoon peanut butter until a smooth batter forms.
04 -
Spread 100 g panko breadcrumbs in a separate shallow dish for coating.
05 -
Dip each chicken thigh into the egg wash, ensuring full coverage, then coat thoroughly with panko breadcrumbs.
06 -
In a deep skillet or wok, heat 2.5 cm of vegetable oil to 175 °C. Fry the chicken in batches for 2–3 minutes per side until golden brown and cooked through. Transfer to a rack to drain.
07 -
Slice the cooked chicken into strips, arrange on a platter, and drizzle generously with the prepared peanut sauce before serving.
# Notes:
01 -
For optimal crispiness, allow breaded chicken to rest for 5 minutes before frying.