Chinese Peanut Butter Chicken (Print Version)
# Ingredients:
→ Sauce Ingredients
01 -
1/2 cup peanut butter
02 -
1 tablespoon peanut butter (for the egg wash)
03 -
1/4 cup sweetened condensed milk
04 -
2 teaspoons soy sauce
05 -
1/3 cup water
→ Chicken Coating
06 -
1 pound boneless chicken thighs
07 -
3 large eggs
08 -
3 tablespoons flour
09 -
1/2 teaspoon salt
10 -
2 cups panko breadcrumbs
11 -
Oil for frying
# Instructions:
01 -
Mix peanut butter, sweetened condensed milk, soy sauce, and water in a small bowl until creamy. Gradually add more water if the mixture is too thick.
02 -
Using a meat mallet, flatten chicken thighs to 1/2-inch thickness for even cooking.
03 -
Whisk together eggs, flour, salt, and 1 tablespoon of peanut butter in a shallow dish until a smooth, pancake-like batter forms.
04 -
Place panko breadcrumbs in another shallow dish.
05 -
Dredge each chicken thigh in the egg wash, then coat with breadcrumbs, pressing gently to ensure they adhere.
06 -
Heat 1 inch of oil in a Dutch oven or heavy-bottomed pan to 175°C (350°F).
07 -
Fry chicken pieces for 2-3 minutes per side until golden brown, then drain on a wire rack.
08 -
Slice the chicken and drizzle with the prepared peanut butter sauce before serving.