Chinese Peanut Butter Chicken

This peanut butter chicken is a delightful twist on traditional Chinese cuisine, combining creamy peanut flavors with crispy fried chicken for a dish that's both comforting and exciting. The combination creates a perfect balance of textures and tastes that will transport you straight to your favorite Chinese restaurant.

I first made this recipe when experimenting with Asian flavors at home, and it quickly became my go to alternative to takeout. My guests always ask for the recipe after their first bite, surprised by how restaurant quality flavors can come from such a simple preparation.

Ingredients

• Peanut butter: Creates the base for our velvety sauce. Use creamy for the smoothest texture
• Sweetened condensed milk: Adds that perfect balance of sweetness to counter the savory elements
• Soy sauce: Provides the essential umami depth. Low sodium works well if watching salt intake
• Boneless chicken thighs: Offer more flavor and moisture than breast meat
• Panko breadcrumbs: Create that signature light and crispy coating that stays crunchy
• Eggs and flour: Work together to create the perfect binding layer for the breadcrumbs
• Water: Helps thin the sauce to your desired consistency

Step-by-Step Instructions

Prepare the Sauce:

Combine peanut butter, sweetened condensed milk, soy sauce, and water in a bowl, whisking until completely smooth. The consistency should be pourable but thick enough to coat the back of a spoon. Add water gradually until you reach the perfect texture.

Prep the Chicken:

Flatten the chicken thighs to ensure even cooking. Place them between two pieces of plastic wrap and use a meat mallet to pound them to approximately half inch thickness. This step is crucial for quick cooking and tender results.

Create the Egg Wash:

Whisk the eggs, flour, salt, and tablespoon of peanut butter in a wide shallow dish until you achieve a smooth batter with no lumps. The peanut butter in this mixture adds an extra layer of flavor that permeates the chicken.

Bread the Chicken:

Dip each flattened chicken thigh completely in the egg wash, allowing excess to drip off. Then press firmly into the panko breadcrumbs, ensuring an even coating on all sides. Press the breadcrumbs gently to adhere properly to the chicken.

Fry to Perfection:

Heat oil to exactly 350°F for the ideal cooking temperature. Gently place breaded chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry until golden brown on both sides, approximately 2 to 3 minutes per side, or until internal temperature reaches 165°F.

Serve with Style:

Allow chicken to rest briefly on a wire rack, then slice into strips. Drizzle generously with the peanut butter sauce just before serving for maximum visual appeal and flavor.

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The sweetened condensed milk is my secret ingredient that transforms this dish from good to extraordinary. It adds a subtle sweetness that balances the savory elements perfectly. The first time I served this at a family gathering, my nephew who typically avoids trying new foods asked for seconds and now requests this dish for his birthday dinner every year.

Storage and Reheating

Store the chicken and sauce separately in airtight containers in the refrigerator for up to three days. The sauce may thicken when chilled, but can be thinned with a splash of warm water. To maintain crispiness, reheat the chicken in a 350°F oven for 10 minutes rather than using a microwave. If freezing, freeze the uncooked breaded chicken pieces on a baking sheet until solid, then transfer to freezer bags for up to two months.

Ingredient Substitutions

For a healthier version, use natural peanut butter without added sugars and bake the chicken at 425°F for 15 minutes instead of frying. Almond butter can replace peanut butter for those with allergies, though the flavor profile will change slightly. For a gluten free option, substitute the panko with crushed rice Chex or gluten free breadcrumbs and ensure your soy sauce is certified gluten free.

Serving Suggestions

This peanut butter chicken pairs beautifully with steamed jasmine rice and a side of stir fried vegetables like bok choy or broccoli. For a complete meal, add a fresh cucumber salad dressed with rice vinegar and a sprinkle of sesame seeds. The sauce also works wonderfully as a dipping sauce for spring rolls or drizzled over a rice bowl with fresh vegetables.

Cultural Context

While not a traditional Chinese dish in the strictest sense, this recipe draws inspiration from several Asian cuisines. Peanut sauces are commonly found in Thai, Indonesian, and various regional Chinese cuisines. This adaptation brings together these influences in an accessible way for home cooks while maintaining the satisfying depth of flavor found in restaurant favorites.

Frequently Asked Questions

→ How do I get the peanut butter sauce creamy?

Mix the peanut butter, sweetened condensed milk, soy sauce, and water until smooth. Add more water gradually, if needed, to adjust consistency.

→ What type of chicken is best for this dish?

Boneless chicken thighs work well due to their tenderness and flavor, but you can also use chicken breasts, adjusting cooking time accordingly.

→ How do I ensure the coating sticks to the chicken?

Press the panko breadcrumbs gently onto the chicken after dipping it in the egg wash for a solid coating.

→ What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable or canola oil for frying to prevent burning and ensure even cooking.

→ Can I bake instead of fry the chicken?

Yes, you can bake the chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes or until crispy, flipping halfway through.