Chinese Peanut Butter Chicken (Buffet Style) Recipe
This Chinese Peanut Butter Chicken recipe offers a crispy, golden-fried chicken thigh coated in a creamy, flavorful peanut sauce. Perfect for a buffet or casual dinner, the dish features tender chicken dredged in an egg and peanut butter batter, coated with crunchy panko breadcrumbs, and finished with a rich sweetened condensed milk and soy-based peanut sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Peanut Sauce
- ½ cup peanut butter
- ¼ cup sweetened condensed milk
- 2 teaspoons soy sauce
- ⅓ cup water (plus extra to thin sauce if needed)
Chicken and Coating
- 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)
Instructions
- Prepare the Peanut Sauce: In a small bowl, thoroughly combine the ½ cup peanut butter, sweetened condensed milk, soy sauce, and ⅓ cup water. Initially, the mixture will be thick and hard to mix. Continue stirring until it becomes creamy and smooth. If the sauce remains pasty, add additional water a tablespoon at a time until the desired creamy consistency is reached.
- Flatten the Chicken Thighs: Place the boneless chicken thighs on a cutting board and use a meat mallet to pound them evenly to about ½-inch thickness. This ensures even cooking and tender texture.
- Make the Egg Wash: In a shallow dish, whisk together the 3 eggs, 3 tablespoons flour, ½ teaspoon salt, and 1 tablespoon peanut butter until smooth and pancake batter-like in texture. Adjust the mixture by adding more flour if too thin or water if too thick.
- Prepare the Breadcrumbs: Pour the panko breadcrumbs into a separate shallow dish, ready for coating.
- Dredge the Chicken: Dip each flattened chicken thigh piece first into the egg wash mixture, ensuring full coverage, then coat thoroughly with panko breadcrumbs. Repeat for all pieces.
- Heat Oil for Frying: Pour enough oil to a depth of about 1 inch in a heavy skillet or frying pan and heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Chicken: Fry 1 or 2 pieces at a time, cooking each side for 2 to 3 minutes until golden brown and cooked through. Do not overcrowd the pan to maintain oil temperature. Once cooked, transfer the chicken to a wire rack to drain excess oil.
- Slice and Serve: After draining, cut the chicken into slices and generously drizzle the prepared peanut sauce over the top. Serve warm.
Notes
- Using boneless chicken thighs helps keep the meat juicy and flavorful.
- Maintain the oil temperature at 350°F to achieve a crispy exterior without absorbing excess oil.
- If the peanut sauce thickens too much, add small amounts of water to reach a drizzle-friendly consistency.
- The peanut butter in the egg wash adds extra flavor and helps the breadcrumbs adhere better.
- Serve the dish right after frying and saucing for the best texture and taste.
Keywords: Chinese chicken recipe, peanut butter chicken, fried chicken, crunchy chicken, peanut sauce chicken, Asian-inspired chicken
