Description
Spicy 5 bold peanut butter chicken brings Chinese takeout flavors straight to your kitchen without the delivery wait. Crispy chicken gets tossed in a creamy, nutty sauce that packs serious punch and makes dinner feel like a restaurant-quality feast.
Ingredients
Scale
Protein:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Breading:
- 2 tablespoons cornstarch
- 1 egg
- ½ teaspoon salt
- ½ teaspoon garlic powder
Sauce and Seasonings:
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon honey or brown sugar
- ½ teaspoon sesame oil
- 2 cloves garlic, minced
- ¼ to ½ cup warm water (to thin sauce to desired consistency)
- 2 tablespoons vegetable oil (for frying)
- Optional: 1 teaspoon chili paste for spice
Instructions
- Gather chicken thighs or breasts, cutting them into uniform bite-sized pieces approximately 1-inch square. Mix 2 tablespoons cornstarch, 1 egg, ½ teaspoon salt, and ½ teaspoon garlic powder in a medium mixing bowl.
- Thoroughly coat each chicken piece in the cornstarch mixture, ensuring complete coverage. Allow excess coating to drip off before placement.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat (375°F). Test oil temperature by dropping a small piece of coating – it should sizzle immediately.
- Carefully place coated chicken pieces in a single layer, avoiding overcrowding. Cook for 5-7 minutes, rotating occasionally to achieve golden brown color on all surfaces.
- While chicken cooks, create sauce by whisking ⅓ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, ½ teaspoon sesame oil, and 2 minced garlic cloves.
- Gradually add ¼ to ½ cup warm water to sauce, stirring until reaching desired consistency. Optional: incorporate 1 teaspoon chili paste for additional heat.
- Reduce skillet heat to low after chicken finishes cooking. Pour prepared sauce directly over chicken, gently stirring to ensure complete coverage.
- Simmer sauce-coated chicken for 1-2 minutes until sauce slightly thickens and chicken remains heated throughout. Remove from heat immediately to prevent overcooking.
Notes
- Toast the cornstarch-coated chicken in a hot skillet to develop a crispy golden exterior that locks in moisture and flavor.
- Warm water helps blend the peanut butter smoothly into the sauce, preventing clumping and creating a silky texture.
- Adjust the sauce consistency by adding water gradually – some prefer a thicker coating, while others like a lighter glaze on the chicken.
- For gluten-free options, swap regular soy sauce with tamari and ensure all ingredients are certified gluten-free.
- Prep Time: 5 minutes
- Cook Time: 1 hour 9 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 418 kcal
- Sugar: 7 g
- Sodium: 730 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg