Chinese Peanut Butter Chicken Recipe

Introduction

Experience a delightful fusion of crispy chicken and creamy peanut sauce with this Chinese Peanut Butter Chicken. The golden-breaded chicken thighs paired with a rich, nutty sauce create a comforting dish reminiscent of classic Chinese buffets. Easy to prepare and packed with flavor, it’s perfect for family dinners or casual gatherings.

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 flour
• ½ teaspoon salt
• 2 cups panko breadcrumbs
• Oil for frying

Instructions

1. Step 1: In a small bowl, mix the peanut butter, sweetened condensed milk, soy sauce, and ⅓ cup water until creamy. If the sauce is too thick, add water gradually to reach a smooth consistency.
2. Step 2: Flatten the chicken thighs to about ½-inch thickness using a meat mallet to ensure even cooking.
3. Step 3: Prepare the egg wash by whisking together the eggs, flour, salt, and 1 tablespoon of peanut butter in a shallow dish until it forms a smooth, pancake-like batter.
4. Step 4: Place the panko breadcrumbs in another shallow dish. Dredge each chicken thigh first in the egg wash, then coat with panko breadcrumbs, pressing gently to help them adhere.
5. Step 5: Heat about 1 inch of oil in a Dutch oven or heavy-bottomed pan to 350°F (175°C).
6. Step 6: Fry the chicken pieces for 2-3 minutes per side until golden brown and crispy. Drain on a wire rack to remove excess oil.
7. Step 7: Slice the fried chicken and drizzle generously with the prepared peanut butter sauce before serving.

Tips & Variations

• Use chicken breasts, tofu, or shrimp instead of thighs for a different protein.
• Add sriracha or crushed red pepper flakes to the sauce for a spicy kick.
• For a healthier version, bake or air-fry the chicken to keep the Panko coating crisp.
• Substitute peanut butter with sunflower seed butter or tahini for a nut-free alternative.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer to maintain crispiness, then drizzle with warmed sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may be leaner and less juicy. Flatten them to an even thickness to ensure they cook evenly.

How do I keep the chicken crispy when reheating?

Reheat the chicken in an oven or air fryer rather than a microwave. This method helps maintain the crispiness of the panko coating.

Chinese Peanut Butter Chicken Recipe

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4.6 from 497 reviews

Chinese Peanut Butter Chicken is a delightful fusion dish featuring crispy, golden-breaded chicken thighs paired with a creamy, nutty peanut butter sauce. This recipe combines Asian-inspired flavors with comforting textures, making it perfect for family dinners or casual gatherings. Ready in just 30 minutes, it offers restaurant-quality taste with a crunchy exterior and a rich, smooth sauce that evokes nostalgic memories of classic Chinese buffets.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese Fusion

Ingredients

Scale 1x2x3x

Peanut Butter Sauce

• ½ cup peanut butter
• ¼ cup sweetened condensed milk
• 2 teaspoons soy sauce
• ⅓ cup water (more if needed)

Chicken Coating

• 1 pound boneless chicken thighs
• 3 large eggs
• 3 tablespoons flour
• ½ teaspoon salt
• 1 tablespoon peanut butter (for egg wash)
• 2 cups panko breadcrumbs
• Oil for frying (about 1 inch deep)

Instructions

1. Make the Peanut Butter Sauce: In a small bowl, thoroughly mix together ½ cup peanut butter, sweetened condensed milk, soy sauce, and ⅓ cup water until smooth and creamy. If the sauce is too thick, add a little more water gradually to achieve a drizzly consistency.
2. Prepare the Chicken: Flatten the boneless chicken thighs to about ½-inch thickness using a meat mallet to ensure even cooking.
3. Make the Egg Wash: In a shallow dish, whisk together the eggs, flour, salt, and 1 tablespoon of peanut butter until it forms a smooth batter similar to pancake batter.
4. Bread the Chicken: Place panko breadcrumbs in another shallow dish. Dip each flattened chicken thigh first into the egg wash mixture, ensuring it’s fully coated, then press into the panko breadcrumbs to cover evenly.
5. Heat Oil for Frying: Pour about 1 inch of oil into a Dutch oven or heavy-bottomed pan and heat it to 350°F (175°C).
6. Fry the Chicken: Fry the chicken pieces in the hot oil for 2-3 minutes on each side until golden brown and crispy. Remove and drain on a wire rack to keep them crisp.
7. Plate and Serve: Slice the fried chicken thighs and drizzle generously with the prepared peanut butter sauce. Serve immediately, optionally alongside steamed rice or vegetables.

Notes

• Use panko breadcrumbs for a lighter, crunchier crust compared to regular breadcrumbs.
• Maintain the oil temperature at 350°F to avoid greasy or undercooked chicken.
• The peanut butter in the egg wash helps create extra flavor and a better coating.
• For a lighter option, consider air-frying or baking instead of deep-frying, though the texture will differ slightly.
• Add chili oil or sriracha to the sauce for a spicy variation.
• Store chicken and sauce separately if making ahead; reheat before serving.
• Substitute chicken breasts, tofu, or shrimp based on preference.
• To accommodate nut allergies, use sunflower seed butter or tahini instead of peanut butter.

Keywords: Chinese peanut butter chicken, crispy chicken recipe, peanut butter sauce, Asian fusion chicken, fried chicken thighs, panko breadcrumb chicken