Name: Chinese Peanut Butter Chicken (Buffet Style) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: ½ cup peanut butter; ¼ cup sweetened condensed milk; 2 teaspoons soy sauce; ⅓ cup water (plus extra to thin sauce if needed); 1 pound boneless chicken thighs; 3 large eggs; 3 tablespoons all-purpose flour (plus extra if needed); ½ teaspoon salt; 1 tablespoon peanut butter (for egg wash); 2 cups panko breadcrumbs; Oil for frying (about 1 inch depth, such as vegetable or canola oil)

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Introduction

This Chinese Peanut Butter Chicken combines crispy fried chicken thighs with a rich, creamy peanut sauce for a unique and flavorful dish. Perfect for a buffet or casual dinner, it’s both comforting and exciting for the palate.

A white plate with a gray speckled rim holds five crispy golden brown breaded chicken slices arranged in a fan shape. The chicken slices are juicy with a crunchy crumb coating and topped with a smooth light brown gravy drizzled unevenly over them. The plate rests 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 all-purpose flour
½ teaspoon salt
2 cups panko breadcrumbs
Oil for frying (about 1 inch depth)

Instructions

Step 1: In a small bowl, combine the peanut butter, sweetened condensed milk, soy sauce, and water. Mix well; it may be hard to stir at first but will become creamy. If too thick, add water a tablespoon at a time until smooth.
Step 2: Use a meat mallet to flatten the chicken thighs to about ½-inch thickness for even cooking.
Step 3: In a shallow dish, whisk together the eggs, flour, salt, and 1 tablespoon of peanut butter. It should resemble a smooth pancake batter. Adjust with more flour or water if needed.
Step 4: Place the panko breadcrumbs in a separate shallow dish.
Step 5: Dip each flattened chicken thigh into the egg wash, then coat thoroughly with the panko breadcrumbs.
Step 6: Heat oil about 1 inch deep in a pan to 350°F (175°C). Fry the chicken in batches, 1 or 2 pieces at a time, for 2-3 minutes per side until golden brown and crispy.
Step 7: Transfer fried chicken to a wire rack to drain excess oil and keep crisp.
Step 8: Slice the chicken into pieces and drizzle generously with the prepared peanut sauce before serving.

Tips & Variations

For extra crunch, double coat the chicken by repeating the egg wash and breadcrumb steps before frying.
Try adding a pinch of chili flakes to the peanut sauce for a spicy kick.
Use chicken breasts if you prefer leaner meat; just adjust frying time as needed.
Make the sauce ahead and refrigerate; warm gently before drizzling over the chicken.

Storage

Store leftover fried chicken and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a preheated oven at 350°F for 5-7 minutes to maintain crispiness. Warm the sauce gently on the stove or microwave before serving.

How to Serve

A close-up of a white plate with gray speckles, holding five breaded chicken strips with a crispy, golden-brown crust and white juicy meat inside. One strip is held close to the camera by a woman's hand, showing its texture and layers clearly. The plate is set on a white marbled surface with a piece of beige cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, you can use crunchy peanut butter for added texture in the sauce, but smooth peanut butter will give a creamier finish.

Is it necessary to flatten the chicken thighs?

Flattening ensures even cooking and a tender bite. It helps the chicken cook quickly and uniformly when frying.