Description
Whipping up Chinese Peanut Butter Chicken will become your new weeknight dinner obsession – packed with nutty, tangy flavors that dance across your taste buds and bring serious comfort to your plate.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless chicken thighs
- ½ cup peanut butter
- 2 cups panko breadcrumbs
- 3 large eggs
Supporting Ingredients:
- 3 tablespoons flour
- ½ teaspoon salt
- 2 teaspoons soy sauce
Liquid/Binding Ingredients:
- ¼ cup sweetened condensed milk
- ⅓ cup water
- 1 tablespoon peanut butter (for egg wash)
- Oil for frying
Instructions
- Whisk ½ cup peanut butter, ¼ cup sweetened condensed milk, 2 teaspoons soy sauce, and ⅓ cup water into a smooth, creamy sauce. Let the mixture rest at room temperature while preparing the chicken.
- Slice 1 pound boneless chicken thighs into bite-sized, 1-inch pieces. Pat each piece dry with paper towels to ensure crispy coating.
- Spread 3 tablespoons flour and ½ teaspoon salt on a plate. Roll each chicken piece in the seasoned flour, shaking off excess.
- Crack 3 large eggs into a shallow bowl and beat thoroughly. Add 1 tablespoon peanut butter to the eggs, whisking until completely incorporated.
- Pour 2 cups panko breadcrumbs onto another plate. Dunk each floured chicken piece into the egg wash, then roll completely in panko until fully covered.
- Heat 2 inches of oil in a large skillet to 350°F. Carefully lower breaded chicken pieces into hot oil, cooking 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil for 2 minutes. Gently toss each piece in prepared peanut butter sauce until evenly coated.
- Arrange sauced chicken on a serving platter. Serve immediately while chicken remains crisp and warm.
Notes
- Double-check the chicken pieces are evenly coated with flour, egg, and panko for a crispy exterior that locks in moisture.
- Use room temperature peanut butter to ensure smooth sauce consistency and prevent clumping.
- For a gluten-free version, swap wheat flour and panko with almond flour and gluten-free breadcrumbs.
- Keep oil temperature consistent around 350°F when frying to achieve golden-brown chicken without burning the breading.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 685 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 9 g
- Unsaturated Fat: 32 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 210 mg