Dinner

Chinese Peanut Butter Chicken Recipe

Byreem everly February 13, 2026February 13, 2026

Introduction

Experience a delightful blend of crispy chicken and creamy peanut sauce with this Chinese Peanut Butter Chicken recipe. It combines golden-breaded chicken thighs with a rich, nutty sauce that balances sweetness and umami, perfect for family dinners or casual gatherings.

The dish is served in a round white bowl with gray speckles and a gold trim. It has three main layers: the bottom layer is white cooked rice with fluffy and slightly separated grains, the middle layer is crispy golden-brown fried chicken pieces arranged on top of the rice, and the top layer is a smooth, light brown sauce drizzled over the chicken. In the back, there are several green vegetable stalks, possibly steamed green beans or asparagus, adding a fresh color contrast. The bowl is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup peanut butter (plus 1 tablespoon for the egg wash)
¼ cup sweetened condensed milk
2 teaspoons soy sauce
⅓ cup water
1 pound boneless chicken thighs
3 large eggs
3 tablespoons flour
½ teaspoon salt
2 cups panko breadcrumbs
Oil for frying

Instructions

Step 1: In a small bowl, mix the peanut butter, sweetened condensed milk, soy sauce, and water until smooth. Add more water if needed to reach a creamy consistency.
Step 2: Flatten the chicken thighs to about ½-inch thickness using a meat mallet for even cooking.
Step 3: Prepare the egg wash by whisking together the eggs, flour, salt, and 1 tablespoon of peanut butter in a shallow dish until smooth like a pancake batter.
Step 4: Place the panko breadcrumbs in another shallow dish. Dip each chicken thigh into the egg wash, then coat thoroughly with the breadcrumbs, pressing gently to adhere.
Step 5: Heat 1 inch of oil in a heavy-bottomed pan or Dutch oven to 350°F (175°C).
Step 6: Fry the chicken pieces for 2-3 minutes on each side until golden brown and crispy. Drain on a wire rack.
Step 7: Slice the chicken and drizzle with the prepared peanut butter sauce before serving.

Tips & Variations

Use chicken breasts, tofu, or shrimp instead of thighs for variety.
Add chili oil, sriracha, or red pepper flakes to the sauce for a spicy twist.
For a healthier option, bake or air-fry the coated chicken instead of deep-frying.
Swap peanut butter for sunflower seed butter or tahini if you have nut allergies.
Ensure the oil temperature stays around 350°F to keep the coating crispy and the chicken juicy.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer to maintain crispiness. Warm the sauce gently before serving.

How to Serve

A white bowl filled with three main layers: the bottom layer is a bed of white rice with soft, distinct grains; on top, a layer of golden-brown crispy fried chicken pieces that look crunchy and coated with a light batter; drizzled over the chicken is a smooth, light brown creamy sauce, flowing naturally and covering parts of the chicken; at the back edge of the bowl, a cluster of dark green steamed vegetables adds a fresh touch; all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well if you prefer leaner meat. Flatten them evenly for consistent cooking and watch the frying time as they may cook faster.