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Chinese Peanut Butter Chicken Recipe

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★★★★★

4.7 from 148 reviews

Chinese Peanut Butter Chicken is a delightful fusion dish featuring crispy, golden-breaded chicken thighs paired with a rich and creamy peanut butter sauce that balances sweetness and umami. Inspired by nostalgic Chinese buffet flavors, this recipe delivers restaurant-quality results with an irresistible crunchy texture and luscious sauce perfect for family dinners or casual gatherings.

Ingredients

Scale

Sauce

  • ½ cup peanut butter
  • ¼ cup sweetened condensed milk
  • 2 teaspoons soy sauce
  • ⅓ cup water (plus more if needed)

Chicken and Coating

  • 1 pound boneless chicken thighs
  • 3 large eggs
  • 3 tablespoons flour
  • ½ teaspoon salt
  • 1 tablespoon peanut butter (for egg wash)
  • 2 cups panko breadcrumbs
  • Oil for frying (enough to fill 1 inch deep in pan)

Instructions

  1. Prepare the Peanut Butter Sauce: In a small bowl, whisk together ½ cup peanut butter, sweetened condensed milk, soy sauce, and ⅓ cup water until smooth and creamy. Add more water gradually if the sauce is too thick. Set aside.
  2. Flatten the Chicken: Using a meat mallet, gently pound the boneless chicken thighs to an even thickness of about ½ inch. This ensures uniform cooking and tenderness.
  3. Make the Egg Wash: In a shallow dish, whisk together the eggs, flour, salt, and 1 tablespoon of peanut butter until it forms a smooth, pancake-batter-like consistency.
  4. Prepare the Bread Crumbs: Spread the panko breadcrumbs evenly in another shallow dish for coating.
  5. Coat the Chicken: Dip each flattened chicken thigh first into the peanut butter egg wash, allowing excess to drip off, then dredge thoroughly in panko breadcrumbs, pressing gently to adhere the coating well.
  6. Heat the Oil: In a Dutch oven or heavy-bottomed pan, heat about 1 inch of oil to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
  7. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil. Fry each side for 2 to 3 minutes until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
  8. Drain the Chicken: Remove the fried chicken and place on a wire rack to drain excess oil, preserving crispiness.
  9. Serve: Slice the fried chicken thighs and drizzle generously with the prepared peanut butter sauce. Serve immediately for the best texture and flavor.

Notes

  • Use panko breadcrumbs for a lighter, extra-crispy coating.
  • Maintain oil temperature at 350°F to prevent greasy chicken.
  • For a healthier version, bake or air fry the coated chicken at 400°F for 15-20 minutes, flipping halfway.
  • Customize the sauce by adding chili oil or sriracha for a spicy kick.
  • Substitute peanut butter with sunflower seed butter for nut allergy-friendly option.
  • Serve with steamed rice or stir-fried vegetables for a complete meal.
  • Store cooked chicken and sauce separately; reheat gently before serving.

Keywords: Chinese Peanut Butter Chicken, fried chicken, peanut butter sauce, panko breaded chicken, Asian fusion, crispy chicken recipe, easy dinner, Chinese buffet style

Find it online: https://reemcook.com/chinese-peanut-butter-chicken-recipe/