Description
Delectable Chinese Peanut Butter Chicken delivers an irresistible fusion of savory and sweet flavors that dance across your palate. Creamy peanut sauce embraces tender chicken, creating a memorable meal that will transport diners straight to culinary bliss.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless chicken thighs
- 3 large eggs
Sauce and Liquid Ingredients:
- 1/2 cup (120 milliliters) creamy peanut butter
- 1 tablespoon peanut butter (for egg wash)
- 1/4 cup (60 milliliters) sweetened condensed milk
- 1/3 cup (80 milliliters) water
- 2 teaspoons soy sauce
Dry Ingredients:
- 3 tablespoons flour
- 1/2 teaspoon salt
- 2 cups panko breadcrumbs
Instructions
- Craft a silky sauce by blending peanut butter, sweetened condensed milk, soy sauce, and water in a small bowl until achieving a smooth, pourable consistency. Adjust liquid if needed to prevent thickness.
- Gently pound chicken thighs to an even ½-inch thickness using a meat mallet, ensuring uniform cooking.
- Create a delicate egg wash by whisking eggs, flour, salt, and a tablespoon of peanut butter until reaching a uniform, pancake-like texture.
- Spread panko breadcrumbs across a separate shallow dish for coating.
- Dip each chicken thigh into the egg wash, thoroughly coating, then generously roll in panko breadcrumbs for a crisp exterior.
- Prepare oil in a Dutch oven or deep skillet, heating to precisely 350°F. Carefully lower chicken pieces and fry 2-3 minutes per side until achieving a golden, crispy appearance.
- Transfer fried chicken onto a wire rack, allowing excess oil to drain completely for optimal crunchiness.
- Artfully slice chicken into elegant strips and lavish with the prepared peanut butter sauce before presenting.
Notes
- Flattening chicken thighs helps them cook evenly and prevents undercooked or overcooked sections.
- Use room temperature ingredients for smoother sauce and better coating adhesion.
- Maintain oil temperature at 350°F for crispy, non-greasy breading that seals in moisture.
- For gluten-free version, substitute panko with gluten-free breadcrumbs or crushed rice crackers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 150 mg