Description
Chinese Peanut Butter Chicken is a deliciously crispy fried chicken dish coated in a savory peanut sauce. Boneless chicken thighs are flattened, dipped in a flavorful peanut-infused egg wash, breaded with panko, and fried until golden. Served buffet-style with a creamy peanut sauce drizzle, this recipe offers a perfect balance of crunchy texture and rich, nutty flavor in just 30 minutes.
Ingredients
Peanut Sauce
- 1/2 cup peanut butter
- 1/4 cup sweetened condensed milk
- 2 teaspoons soy sauce
- 1/3 cup water
Chicken and Coating
- 1 pound boneless chicken thighs
- 3 large eggs
- 1 tablespoon peanut butter (for egg wash)
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups panko breadcrumbs
- Oil for frying (about 1 inch depth)
Instructions
- Prepare the Peanut Sauce: In a small bowl, mix the peanut butter, sweetened condensed milk, soy sauce, and water. Stir vigorously; the mixture may be stiff at first but will become creamy. If too thick, slowly add water a tablespoon at a time until smooth.
- Flatten the Chicken: Use a meat mallet to pound the boneless chicken thighs to an even thickness of about 1/2 inch for uniform cooking.
- Make the Egg Wash: In a shallow dish, whisk together the eggs, flour, salt, and 1 tablespoon of peanut butter until smooth, resembling pancake batter. Adjust consistency with a bit more flour or water if needed.
- Prepare Breadcrumbs: Place the panko breadcrumbs in a separate shallow dish for breading.
- Dredge the Chicken: Dip each chicken thigh into the peanut egg wash, then coat thoroughly with panko breadcrumbs.
- Fry the Chicken: Heat oil in a deep pan or skillet to 350°F. Fry the chicken pieces one or two at a time for 2–3 minutes per side until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
- Serve: Slice the fried chicken thighs and drizzle generously with the prepared peanut sauce. Serve buffet-style for a flavorful and crunchy Chinese-inspired meal.
Notes
- Ensure oil stays at 350°F for crispy coating and to prevent greasiness.
- Use a meat mallet gently to avoid tearing the chicken.
- Adjust the thickness of peanut sauce by adding small amounts of water for desired creaminess.
- Drain chicken on a wire rack instead of paper towels to keep coating crispy.
- For less oil content, consider shallow frying or air frying at high temperature, adjusting cooking time accordingly.
- Serve with steamed rice or a simple vegetable stir-fry to complete the meal.
